Another candied recipe for you to try! It’s an easy one as well and the results are delicious! Candied fruit (aka crystallized fruit or Glacé fruit) has been around since the 14th century. Back then, using honey (later sugar) was the only way to preserve fruit in the winter months. Candied fruit at that time was treated like spices – expensive!
Makes 30 pieces
adapted by Martha Stewart
1 medium grapefruit
2 cups sugar, plus more for rolling
Using a paring knife, make 6 slits from top to bottom of grapefruit, cutting through the peel and pith but not into the fruit. Remove peel, and reserve fruit for another use. Cut peel lengthwise into 1/4-inch wide strips. If there is a very thick pith, removed some with the paring knife, leaving 1/4-inch attached to the peel.
Bring sugar and 2 cups of water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down side of pot with a wet pastry brush to prevent sugar crystals from forming. Add grapefruit peel to boiling syrup, and reduce heat. Cover with parchment paper, and simmer gently until strips are translucent, about 1 1/2 hours. Let peels cool in syrup, about 1 hour. If not ready to use or roll in sugar, refrigerate for up to 3 weeks.
Place sugar for rolling in a shallow bowl. Use a slotted spoon to transfer peel to a wire rack set on a rimmed baking sheet. Wipe off any excess syrup with paper towels, then roll in sugar. Arrange in a single layer on a clean wire rack and let stand until dry (at least 30 minutes). Store in an airtight container for up to a week.
The Culinary Chase’s Note: These were absolutely scrumptious! Dip them in 70% chocolate as shown or use on top of pound cake for decoration (recipe to follow). Enjoy!