How I did it:
I have:
2 grapefruits
2 cups jam sugar
1L or 4 cups of water for boiling with sugar.
Slice the peels into thin strips (without scraping the white/pith off).
Begin to remove the bitterness from the peels by soaking them, leave them to soak in cold water for at least a day at room temperature. At least 5 times within the day, you need to change the soaking water.
You then boil them in water. Every time simmer the peel for 5 minutes, then drain, cover again with fresh water, and repeat the boiling and draining process 4 more times.
I boiled them four times.
You then boil them in syrup. Place over low heat and let simmer for 2 hours.
I candied them for two hours. Simmer slowly!
And I have delicious, non-bitter candied grapefruit peel!
For Candied Peels in Syrup:
Cool the peels in their syrup until lukewarm, transfer to a clean container and store, covered in the refrigerator. The peels in syrup are a beautiful jewel-tone, and would be perfect as a garnish over a sponge or cake, baked into muffins or breads, or spooned over ice cream.
So...Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.
candied grapefruit peels | smitten kitchen: "candied grapefruit peels"I have:
2 grapefruits
2 cups jam sugar
1L or 4 cups of water for boiling with sugar.
Slice the peels into thin strips (without scraping the white/pith off).
Begin to remove the bitterness from the peels by soaking them, leave them to soak in cold water for at least a day at room temperature. At least 5 times within the day, you need to change the soaking water.
You then boil them in water. Every time simmer the peel for 5 minutes, then drain, cover again with fresh water, and repeat the boiling and draining process 4 more times.
I boiled them four times.
You then boil them in syrup. Place over low heat and let simmer for 2 hours.
I candied them for two hours. Simmer slowly!
And I have delicious, non-bitter candied grapefruit peel!
For Candied Peels in Syrup:
Cool the peels in their syrup until lukewarm, transfer to a clean container and store, covered in the refrigerator. The peels in syrup are a beautiful jewel-tone, and would be perfect as a garnish over a sponge or cake, baked into muffins or breads, or spooned over ice cream.
So...Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.
Candied Grapefruit Peels Recipe : : Food Network
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