Candied Grapefruit Peel

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  • Servings: makes about 40 strips
KEY: Winter, Master Cook, Candy & Sweets, Desserts, Make Ahead

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  • 10 wide strips zest from a ruby red grapefruit
  • 2 2/3 cups water
  • 2/3 cup sugar

How to make this recipe

  1. Using a vegetable peeler, remove 10 wide strips of zest from a ruby red grapefruit. (Take care to remove only the surface and not the white pith underneath.) Slice the zest into 1/4-inch-wide julienne strips. In a saucepan, cover the strips with 2 cups of water, bring to a boil and cook for 10 seconds. Drain in a strainer and rinse the strips under cold water.
  2. Return the zest strips to the saucepan with 1/3 cup of sugar and 2/3 cup of water. Bring to a boil and cook, uncovered, until the mixture starts to thicken, about 8 minutes. At this point, the syrup should be a bit gooey and the zest strips should be almost transparent.
  3. Spread 1/3 cup of sugar on a tray. Add the strips and toss, separating the pieces so that each strip is coated with sugar. Transfer the strips to a plate; let stand for at least half an hour, until dry. Store in the refrigerator in a jar with a tight-fitting lid.

Serve With

Chocolate Tartlets.

Contributed By Published April 2007

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