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 qt 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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