Candied Grapefruit Peels
Greens "The Savory Way" Cookbook
3 grapefruits (preferably organic)
2 1/2 cups sugar
1 1/4 cups water
2 tbsp. light corn syrup
Additional superfine sugar for coating
Juice or eat the grapefruits. Cover the peels in cold water, bring to a boil, and simmer for 25 minutes. Cool. Scrape out the pith with a teaspoon and cut the peels into strips.
Combine the sugar, water, and corn syrup in a 2-quart non-corroding saucepan and bring to a boil. When the syrup is clear, add the peels, lower the heat, and cook till they are translucent, about an hour.
Set a cake rack over a baking sheet. Remove the peels, a few at a time, and spread them out on the rack. If you're using them for cooking, allow them to stand until dry and then put them in a covered container and refrigerate.
If they will be used for candy, put the superfine sugar in a dish, let the peels drain for a minute on the rack, then lightly toss them in the sugar (chopsticks work well for this). Set them on a clean rack. If you're reusing the sugar, sieve it between batches to remove the lumps from the syrup.
Allow the sugared peels to sit for an hour or so, until somewhat dry, then put them in a covered container and store on a shelf (several weeks) or in the fridge (several months).
For orange or lemon peel, use 5 or 6 thick-skinned oranges or 6 large lemons and treat them as above--they make take less time than the grapefruit.
For chocolate-covered fruit peels, let the rinds drain till fairly dry and not too sticky, then dip in melted bittersweet or semisweet chocolate instead of sugar. For 2 cups candied peels:
5 ounces semisweet chocolate, chopped fine
2 tsp unsalted butter
Put the chocolate and butter together in a heavy saucepan or double boiler and gradually melt over low heat. Stir to combine. Dip stuff in it.