MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Candied Grapefruit
Categories: Desserts, Snacks, Candy, Fruit
Yield: 3 Cups

3 Plump pink grapefruit
Water to cook peels
2 tb Corn syrup
2 1/2 c Sugar
1 1/4 c Water
Superfine sugar; for coating
5 oz Semisweet chocolate
1 tb Butter

Score grapefruit into quarters and carefully pull off peels or juice
fruits and cut halves again in half. Place peels in large pan, cover
them with cold water and bring to boil.

Simmer 25 minutes. Remove peels and let them cool until they are easy
to handle. Hold peels firmly against counter and gently scrape away
most of white pith just below skin. Cut cleaned peels into strips
with knife or scissors as narrow or wide as you like.

In 2-quart saucepan, mix together sugar, water and corn syrup. Bring
to boil. When syrup is clear, add peels, lower heat and cook slowly
until peels are translucent, about 1 hour. Set cake rack over baking
sheet. Remove peels a few at a time and spread them out on rack to
drain about 15 minutes.

While they are draining, thickly cover large plate with super-fine
sugar. Set several pieces at a time in sugar and turn them to coat
them. When evenly coated, set them aside on another plate or piece of
parchment paper thinly coated with sugar. This process will need to
be done in several batches. If sugar becomes lumpy with beads of
syrup, pass it through a strainer, then continue using it.

Set aside sugared peels about 1 hour or until they are dried.
Carefully package them in tin or plastic container and store either
in cupboard or refrigerator.

To dip peels in chocolate, melt semisweet chocolate over simmering
water along with butter. Stir well to ensure that mixture is smooth
before removing from heat. Dip each rind into chocolate, coating most
of it but leaving a little "handle" to grasp.

Or, completely immerse each rind in chocolate, then remove with 2
forks or pair of chopsticks. Set slices on parchment paper or cake
rack and place in cool place to harden. Once chocolate has set,
pieces can be stored in refrigerator.

Chocolate will discolor when it cools but will become dark and glossy
again once brought to room temperature.

Makes 3 Cups

Deborah Madison; Prodigy Guest Chef's Cookbook

From: http://www.recipesource.com

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