Candied Grapefruit Peels Mexican Recipe

Candied Grapefruit Peels Mexican Recipe

Ingredients

Recipe for: Corteza de Toronja Confitada – Candied Grapefruit Peels

Makes ABOUT 4 CUPS

• 4 thick-skinned grapefruits
• 3 cups granulated sugar
• 1¾ cups water
• ½ cup superfine sugar

Method

1. Slice the ends off the grapefruits and make a lengthwise slit with the knife
2. Peel the skin from the flesh with your hands
3. Reserve the flesh for another use
4. Cut the skin with scissors or a knife into strips about ? inch wide
5. Place the strips in a pot and cover with about 2 quarts cold water, bring to a boil over high heat, strain, and repeat 4 more times
6. Combine the granulated sugar with the 1¾ cups water in a pot and cook over medium-high heat until the sugar has dissolved, about 5 minutes
7. Add the strained grapefruit strips and stir lightly
8. Simmer for 10 minutes, then let cool for 10 minutes
9. Drain in a sieve until almost dry but still sticky, about 4 hours
10. Toss in the superfine sugar
11. Store in an airtight container in a dry, cool place for up to 1 month

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