One way to savor grapefruit's zing is to candy the peels. They're wonderful plain, dipped in chocolate, or chopped and added to dough for baked goods. This recipe first appeared in our March 2014 issue.
Ingredients
- 4 pink, red, or white grapefruit, quartered
- 3 cups sugar
- 3 green cardamom pods, lightly crushed
- 2 whole cloves
- 1 stick cinnamon
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Instructions
Step 1
Remove the flesh of each grapefruit quarter, leaving pith and peel; reserve flesh for another use. Slice peels into ¼"-wide strips; transfer to a 4-qt. saucepan. Cover with water by 1”; bring to a boil and cook for 1 minute. Strain and repeat process 3 more times; set peels aside.
Step 2
Add 1 cup sugar, cardamom, cloves, cinnamon, and 1 cup water to pan; bring to a boil. Reduce heat to low and add peels; cook, stirring occasionally, until peels are very soft, about 1 hour. Let peels cool in syrup, then strain, discarding spices; reserve syrup for another use. Spread peels evenly on a wire rack set over a baking sheet; let sit until dried, 2–3 hours. Toss peels with remaining sugar; store in an airtight container between layers of wax paper up to 1 week.
- Remove the flesh of each grapefruit quarter, leaving pith and peel; reserve flesh for another use. Slice peels into ¼"-wide strips; transfer to a 4-qt. saucepan. Cover with water by 1”; bring to a boil and cook for 1 minute. Strain and repeat process 3 more times; set peels aside.
- Add 1 cup sugar, cardamom, cloves, cinnamon, and 1 cup water to pan; bring to a boil. Reduce heat to low and add peels; cook, stirring occasionally, until peels are very soft, about 1 hour. Let peels cool in syrup, then strain, discarding spices; reserve syrup for another use. Spread peels evenly on a wire rack set over a baking sheet; let sit until dried, 2–3 hours. Toss peels with remaining sugar; store in an airtight container between layers of wax paper up to 1 week.
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