Recipes Candied Grapefruit Peel 5.0 (1) 1 Review Plus: More Dessert Recipes and Tips By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on October 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs Yield: 40 strips Ingredients 10 wide strips zest from a ruby red grapefruit 2 ⅔ cups water ⅔ cup sugar Directions 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. 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. 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. Rate it Print