Application Guide

tenderize. When the peels are frozen, they are ready to
slice. Slice the peel thin by hand or in a food processor
with a 14-inch slicing disc.
Place the peel in a large nonreactive saucepan and cover with cold water.
Simmer over medium heat, uncovered, for about 10 to 15 minutes, until ten-
der. Remove from the heat and let stand for 1 hour. Drain and set aside. Re-
peat this process two more times to leech out the bitterness. Drain and press
out any extra water.
To make the syrup, place the sugar, water, and corn syrup in the same
saucepan you used for the peel. Bring to a boil, then immediately turn the
heat to low, and stir until the sugar is dissolved. Add the grapefruit peel.
Simmer for about 20 to 25 minutes. The peel should be boiling gently, and
will become semi-transparent. Turn the heat to high and reduce any remain-
ing liquid to a thick syrup, stirring constantly, about 3 minutes.
Immediately drain the peel in a metal colander, and discard any syrup.
Place the pieces in a single layer on a baking sheet lined with parchment or
waxed paper.
Let the peel stand at room temperature to dry, for 12 hours to overnight. As
it dries, sprinkle the peel with sugar to keep the pieces from sticking. To
store, place the peel between layers of waxed paper in self-sealing freezer
bags and freeze for up to a year. Let the candied peel stand for a few minutes
at room temperature before chopping to add to a recipe.
832