You would make it just like you would either lemon or orange peel. I like candied meyer lemon peel as a staple in the fridge because it is a little of both. Make sure you cut away as much of the pith (white part) as possible.
I've candied grapefruit peel- but never salted it. I would imagine that it would be good and again the same recipe as a lemon or orange would apply. If you candy your grapefruit- you'll end up with a simple syrup left over. Keep it! it's delicious added to sparkling water. Here's my recipe.
I made candied fruit peels for Christmas cookie baskets one year. Well, I tried to make them. I got the recipe from a Jacques Pepin cookbook or show - can't remember. The recipe was for a small batch. I quadrupled the recipe. I think I got the science wrong because I was up till about 3 am trying to get the darn mix to crystallize. It was the worst cooking experience of my life. So, moral of the story - keep the batch size small. Follow the recipe. And here it is:
It's incredibly easy! 1 part water 1 1/2 parts sugar. Bring to low boil, add the peel and low the heat to low, simmer for about an hour, or until candied. Good luck!
Answers
January 28, 2011
You would make it just like you would either lemon or orange peel. I like candied meyer lemon peel as a staple in the fridge because it is a little of both. Make sure you cut away as much of the pith (white part) as possible.
I've candied grapefruit peel- but never salted it. I would imagine that it would be good and again the same recipe as a lemon or orange would apply. If you candy your grapefruit- you'll end up with a simple syrup left over. Keep it! it's delicious added to sparkling water. Here's my recipe.
http://www.figsfoodie.com/F.I.G.S._%28Funny_Incoherent_Gourmet_Stuff%29/Candied_Meyer_Lemon_Peel.html
January 28, 2011
I made candied fruit peels for Christmas cookie baskets one year. Well, I tried to make them. I got the recipe from a Jacques Pepin cookbook or show - can't remember. The recipe was for a small batch. I quadrupled the recipe. I think I got the science wrong because I was up till about 3 am trying to get the darn mix to crystallize. It was the worst cooking experience of my life. So, moral of the story - keep the batch size small. Follow the recipe. And here it is:
http://www.foodandwine.com/recipes/candied-grapefruit-peel
January 29, 2011
It's incredibly easy! 1 part water 1 1/2 parts sugar. Bring to low boil, add the peel and low the heat to low, simmer for about an hour, or until candied. Good luck!
Happy cooking!
Keatonthefoodie.blogspot.com
February 2, 2011
Check out my version!
http://www.foodista.com/question/57PDNWP8/candied-grapefruit-peel