Ingredients:
- 2 red grapefruits, 6 to 8 oranges or other citrus
fruit - 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1 cup superfine sugar, plus more for storage
Chocolate for dipping (optional):
- 4 oz. semisweet or bittersweet chocolate
- 1 Tbs. unsalted butter
Directions:
Scrub the fruit to remove any waxy coating. Score each fruit into quarters and peel; reserve the fruit for another use. Put the peels in a saucepan, cover with cold water and bring to a boil for 1 minute. Drain the peels and cover again with cold water. Place a heavy heatproof plate on top to keep the peels submerged. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Remove the pan from the heat and let stand until the liquid reaches room temperature or as long as overnight. If the pith is very thick, scrape away the excess. Slice the peel into strips.
In a 3-quart saucepan, combine the granulated sugar, corn syrup and 1 1/2 cups water and bring to a boil. When the sugar has dissolved and the syrup is clear, add the peels. Cook slowly until the peels are translucent, about 1 hour. Transfer the peels to a rack set over a tray to catch drips.
Pour the 1 cup superfine sugar out onto a plate. When the peels are cool enough to handle, roll each in sugar to coat, then return it to the drying rack for 1 hour. Coat the peels a second time with sugar, then return them to the rack to dry for 1 hour more.
If not dipping the peels in chocolate, sprinkle the bottom of an airtight container with superfine sugar, arrange the peels in a tight layer on top and sprinkle with more sugar. Arrange the remaining peels in layers, sprinkling with sugar between each layer. Cover and refrigerate.
If dipping the peels in chocolate, melt the chocolate with the butter in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Blend thoroughly.
Dip the ends of each cooled peel into the melted chocolate, coating just one side. Transfer to a sheet of waxed paper and set in a cool place to harden. Store in superfine sugar as described above. Makes about 1 lb.
Adapted from Williams-Sonoma TASTE Magazine, "Sweet Gems," by Deborah Madison (Holiday 2001).
In a 3-quart saucepan, combine the granulated sugar, corn syrup and 1 1/2 cups water and bring to a boil. When the sugar has dissolved and the syrup is clear, add the peels. Cook slowly until the peels are translucent, about 1 hour. Transfer the peels to a rack set over a tray to catch drips.
Pour the 1 cup superfine sugar out onto a plate. When the peels are cool enough to handle, roll each in sugar to coat, then return it to the drying rack for 1 hour. Coat the peels a second time with sugar, then return them to the rack to dry for 1 hour more.
If not dipping the peels in chocolate, sprinkle the bottom of an airtight container with superfine sugar, arrange the peels in a tight layer on top and sprinkle with more sugar. Arrange the remaining peels in layers, sprinkling with sugar between each layer. Cover and refrigerate.
If dipping the peels in chocolate, melt the chocolate with the butter in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Blend thoroughly.
Dip the ends of each cooled peel into the melted chocolate, coating just one side. Transfer to a sheet of waxed paper and set in a cool place to harden. Store in superfine sugar as described above. Makes about 1 lb.
Adapted from Williams-Sonoma TASTE Magazine, "Sweet Gems," by Deborah Madison (Holiday 2001).