• Nat Grapefruit Month - 3

    From Dave Drum@1:3634/12 to All on Wed Feb 22 12:00:00 2023
    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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