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by Heather Harris-Brady
Since it’s getting to be salad time I thought I would post these little nibbles. You could also put them out with drinks, as part of a cheese course or as a dessert garnish. But they also make an interesting addition to salads, with goat cheese and chopped nuts. Plus, you’re making use of something you’d usually just compost!
Candied Grapefruit Peel, Makes about 2 cups
Peel (in long strips) from two medium grapefruit
1/2 c. water
1/2 t. vinegar
1 c. granulated sugar
Superfine sugar for final rolling
Take your strips of peel and remove as much of the white pith as you can. Then cut it into 1/8″ or 1/4″ wide strips.
Put it in a saucepan and cover it with water. Boil for five minutes.
Drain and repeat. This removes the bitterness from the peel.
Drain once more. Bring the 1/2 c. water, vinegar and 1 c. sugar to a boil. Add the peel and cook until the syrup reaches the soft ball stage (about 235 degrees on a candy thermometer).
While the syrup is cooking prepare a work surface (marble is ideal but a countertop will work). Cover it with parchment or foil and spread it heavily with superfine sugar. When the peel reaches 235 spoon it out onto the superfine sugar.
Working quickly, spread it out so the pieces are in one layer. Roll them in the sugar until they are completely coated. When they are cool, store in an airtight tin. You can roll them in more sugar before using them if they aren’t as white and crystally as you would like.