Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Fruits/nuts, Desserts, Candies

  4. Yield: 1 servings

  5. 3 Plump, pink grapefruit,

  6. - preferably organic

  7. 2 1/2 c Sugar

  8. 1 1/4 c Water

  9. 2 tb Corn syrup

  10. Superfine sugar; for coating

  11. 5 oz Semisweet chocolate

  12. 1 tb Butter

  13. SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits

  14. and cut halves again in half. Place peels in large pan, cover them with

  15. cold water and bring to boil. Simmer 25 minutes. Remove peels and let them

  16. cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels

  17. into strips with knife or scissors as narrow or wide as you like. In

  18. 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.

  19. When syrup is clear, add peels, lower heat and cook slowly until peels are

  20. translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a

  21. few at a time and spread them out on rack to drain about 15 minutes. While

  22. they are draining, thickly cover large plate with super- fine sugar. Set

  23. several pieces at a time in sugar and turn them to coat them. When evenly

  24. coated, set them aside on another plate or piece of parchment paper thinly

  25. coated with sugar. This process will need to be done in several batches. If

  26. sugar become lumpy with beads of syrup, pass it through a strainer, then

  27. continue using it. Set aside sugared peels about 1 hour or until they are

  28. dried. Carefully package them in tin or plastic container and store either

  29. in cupboard or refrigerator. To dip peels in chocolate, melt semisweet

  30. chocolate over simmering water along with butter. Stir well to ensure that

  31. mixture is smooth before removing from heat. Dip each rind into chocolate,

  32. coating most of it but leaving a little "handle" to grasp. Or, completely

  33. immerse each rind in chocolate, then remove with 2 forks or pair of

  34. chopsticks. Set slices on parchment paper or cake rack and place in cool

  35. place to harden. Once chocolate has set, pieces can be stored in

  36. refrigerator. Chocolate will discolor when it cools but will become dark

  37. and glossy again once brought to room temperature. Makes 3 Cups --


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