Candied Grapefruit Peel Recipes

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CANDIED GRAPEFRUIT PEELS



Candied Grapefruit Peels image

Provided by Food Network

Time 3h15m

Yield 180 peels

Number Of Ingredients 5

4 grapefruits
Water, to cover peels
2 1/2 cups sugar
1 cup sugar, optional
26 ounces bittersweet chocolate, tempered, optional

Steps:

  • Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed.
  • Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.
  • After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.
  • When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.
  • 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.
  • Whatever variation you choose, present the peels on a plate or in a small bowl or in petits fours cups.
  • Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CANDIED GRAPEFRUIT PEEL



Candied Grapefruit Peel image

You can subsitute or add orange peel to this recipe. This is wonderful to have around the house at holiday time, to have on hand for guests or to wrap for to give as a gift. From Gourmet Magazine.

Provided by Bev I Am

Categories     Candy

Time 55m

Yield 45 strips

Number Of Ingredients 4

2 small grapefruits
1 cup granulated sugar
1/2 cup water
1 cup superfine sugar

Steps:

  • With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact.
  • Reserve fruit for another use.
  • Diagonally cut pieces of peel into 1/3-inch-wide strips.
  • Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat.
  • Boil 1 minute and drain.
  • Repeat procedure 4 times to remove bitterness.
  • Have ready a lightly oiled large rack set in a shallow baking pan.
  • Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved.
  • Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
  • Turn out peel onto rack, separating pieces.
  • Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours.
  • Toss, a few pieces at a time, in superfine sugar, shaking off excess.
  • Cooks' notes: If sugar syrup begins to crystallize on peel, turn out of skillet immediately.
  • Peel will still be good but will have a different appearance and won’t need a sugar coating.
  • Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month.
  • If chilled peel becomes too moist, pat dry and reroll in sugar.

Nutrition Facts : Calories 37.8, Sodium 0.1, Carbohydrate 9.8, Sugar 8.9, Protein 0.1

CANDIED GRAPEFRUIT PEEL



Candied Grapefruit Peel image

Whether dipped in chocolate fondue or served with your favorite cookies, candied grapefruit peel is a wonderful finish to any rich meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h45m

Yield Makes 30 pieces

Number Of Ingredients 2

1 medium grapefruit
2 cups sugar, plus 1 cup more for rolling

Steps:

  • With a paring knife, make 6 slits from top to bottom of grapefruit, cutting through peel and pith but not into fruit. Remove peel, and reserve fruit for another use. Cut peel lengthwise into 1/4-inch-wide strips. If there is very thick pith, remove some with paring knife, leaving 1/4 inch attached to peel.
  • Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides 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, and simmer gently until strips are translucent, about 1 1/2 hours. Let peels cool in syrup, about 1 hour. (Refrigerate for up to 3 weeks.)
  • Place sugar for rolling in a shallow bowl. Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Wipe off 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.

EASY CANDIED GRAPEFRUIT PEEL



Easy Candied Grapefruit Peel image

This candied grapefruit peel is delightfully bittersweet and festive-looking. You can also dip the cooled rinds in chocolate. Will keep in an airtight container for several weeks, or in the refrigerator longer.

Provided by Ellen P

Categories     Desserts     Candy Recipes     Fruit Candy Recipes

Time 2h55m

Yield 32

Number Of Ingredients 2

4 medium grapefruit
2 ¾ cups white sugar, divided

Steps:

  • Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
  • Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
  • Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
  • Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 20.3 g, Fiber 0.4 g, Protein 0.2 g, Sugar 19.5 g

CANDIED GRAPEFRUIT PEEL



Candied Grapefruit Peel image

This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.

Provided by Claire Saffitz

Categories     Candy     Citrus     Dessert     Grapefruit     Edible Gift     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 2

2 large red or pink grapefruits
1 cup sugar, plus more for tossing

Steps:

  • Cut peel from grapefruits into 3/8" strips leaving 1/4" white pith attached. Place in a small saucepan; add cold water to cover. Bring to a boil, then drain; repeat twice.
  • Bring peel, 1 cup sugar, and 1/2 cup water to a boil in same saucepan; reduce heat and simmer until peel is translucent, 15-20 minutes. Drain; transfer peel to a wire rack and let dry, 2-4 hours. Toss in more sugar.

CANDIED GRAPEFRUIT PEEL



Candied Grapefruit Peel image

Categories     Dessert     Christmas     Grapefruit     Winter     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 45 strips

Number Of Ingredients 4

2 small grapefruits
1 cup granulated sugar
1/2 cup water
1 cup superfine granulated sugar

Steps:

  • With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips.
  • Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness.
  • Have ready a lightly oiled large rack set in a shallow baking pan.
  • Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
  • Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.

CANDIED LEMON, ORANGE OR GRAPEFRUIT PEEL



Candied Lemon, Orange or Grapefruit Peel image

Pungent citrus peels, softened by simmering in syrup, then dried with a thin, crisp coating of granulated sugar. A fruity, bittersweet confection that can hold its own with a strong after dinner coffee. And think how virtuous you'll feel that you transformed otherwise wasted peels into such a delicacy.

Provided by DonnaR

Categories     Candy

Time 1h

Yield 1 lb

Number Of Ingredients 5

2 grapefruits or 4 oranges
1 1/2 cups sugar
1 1/2 cups water
6 tablespoons light corn syrup
sugar or superfine sugar, for coating

Steps:

  • With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters,then peel it off with your fingers, keeping the pith attached.
  • Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.
  • Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute,then drain, cover with water again and repeat two times (total of three times).
  • Then, cover again and simmer the peel for 20 minutes. Drain and set aside.
  • In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel.
  • Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
  • The point of decision:.
  • If you want a tender candied peel, cook until perhaps 3 tbsp syrup is left, and drain the peels (you can save the syrup).
  • Medium-firm, leave only a spoonful of syrup, then drain.
  • For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.
  • Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straiten the strips while hot if you want them symmetrical, or crumble them if you like a kinky tangle.
  • Sprinkle more sugar over the strips and toss them occasionally as they cool.
  • When cool enough to handle, put the strips onto cake racks and let them dry. The consistency of the finished candy will depend partly on the point at which the cooking stopped, but also on how long the strips are left to dry. They will keep indefinitely if candied 'hard'; not quite as long if left translucent and flexible. The choice is yours.

Nutrition Facts : Calories 1635.5, Fat 1.3, SaturatedFat 0.1, Sodium 102.5, Carbohydrate 433.7, Fiber 9.7, Sugar 343.4, Protein 3.8

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CANDIED GRAPEFRUIT PEELS - CHEF PHILIPPE COUPE
2020-11-23  · After you cut the peels, weight them and measure the same amount of sugar and water. Tips: • Put 3 pots of water to boil at the same time to avoid the wait between each operation to remove the peel bitterness. • Keep the chocolate peels refrigerated • Toss the peels with sugar at the last minute. • You can make the recipe with oranges
From chefphilippecoupe.com
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CANDIED GRAPEFRUIT PEEL RECIPE - STORY OF A KITCHEN
Place in a small saucepan; add cold water to cover. Bring to a boil, then drain. Do this two more times. (It helps decrease the bitterness of the final candy.) Bring peel, 1 cup sugar, and ½ cup water to a boil in same saucepan. Reduce heat and simmer until peel is …
From storyofakitchen.com
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CANDIED GRAPEFRUIT PEEL - CHRISTMAS BRUNCH - AN EDIBLE MOSAIC™
2010-12-20  · Step 4: In a 3-quart pot, bring peel and 8 c water to a boil; reduce heat and simmer uncovered 30 minutes; drain. Step 5: Repeat Step 4 three times. Step 6: In a 3-quart pot over medium heat, bring 2 c sugar and 1 c water to a boil, swirling the pot to help the sugar dissolve. Step 7: Add peel to boiling sugar/water; simmer uncovered 45 minutes ...
From anediblemosaic.com
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Top Asked Questions

How do you cook grapefruit peelings?
Recipe Preparation Cut peel from grapefruits into ⅜” strips leaving ¼” white pith attached. Bring peel, 1 cup sugar, and ½ cup water to a boil in same saucepan; reduce heat and simmer until peel is translucent, 15–20 minutes.
Can you eat candied grapefruit peels?
These candied grapefruit peels can be eaten plain, used in baking, or as a garnish in a cocktail. Peel your grapefruits and cut the peel into slices that are just over a quarter-inch wide with a quarter of an inch of white pith left attached. In a small saucepan, add peels and fill with cold water till the peels are covered.
How do you make grape juice from grape peelings?
Recipe Preparation. Cut peel from grapefruits into ⅜” strips leaving ¼” white pith attached. Place in a small saucepan; add cold water to cover. Bring to a boil, then drain; repeat twice. Bring peel, 1 cup sugar, and ½ cup water to a boil in same saucepan; reduce heat and simmer until peel is translucent, 15–20 minutes.
How to cook grapefruit peels for sausage?
Directions Using a sharp knife, cut each grapefruit into quarters. Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. After the fourth boil, drain the water as before and return the peels to the saucepan.

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