GRAPEFRUIT RIND CANDY RECIPES

Steps:

• With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact.
• Reserve fruit for another use.
• Diagonally cut pieces of peel into 1/3-inch-wide strips.
• Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat.
• Boil 1 minute and drain.
• Repeat procedure 4 times to remove bitterness.
• Have ready a lightly oiled large rack set in a shallow baking pan.
• Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved.
• Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
• Turn out peel onto rack, separating pieces.
• Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours.
• Toss, a few pieces at a time, in superfine sugar, shaking off excess.
• Cooks' notes: If sugar syrup begins to crystallize on peel, turn out of skillet immediately.
• Peel will still be good but will have a different appearance and won’t need a sugar coating.
• Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month.
• If chilled peel becomes too moist, pat dry and reroll in sugar.

Steps:

• Cut peel from grapefruits into ?” strips leaving ¼” white pith attached. Place in a small saucepan; add cold water to cover. Bring to a boil, then drain; repeat twice.
• Bring peel, 1 cup sugar, and ½ cup water to a boil in same saucepan; reduce heat and simmer until peel is translucent, 15–20 minutes. Drain; transfer peel to a wire rack and let dry, 2–4 hours. Toss in more sugar.