Christmas 2009. So as I said before
this is early Christmas 2010.
For me Christmas wouldn't be Christmas
without candied grapefruit peel.
This recipe comes from Gourmet
November 1979. My husband
bought the magazine for me.
It was my first Gourmet ever.
And I've made the peel every year since then.
Take four large grapefruit.
Quarter lengthwise. Remove the peel,
including the pith and
cut into 1/2 inch strips. In a kettle
cover the peel with cold
water, bring to a boil over high heat, and
simmer peel for 10 minutes. Drain the peel.
Pat the peel dry with paper towels.
In a 4-quart kettle combine 3 cups
sugar, 1 1/2 cups water, and 1/4 cup
light corn syrup, bring
the mixture to a boil over moderately
high heat, and boil it for 30 minutes.
Stir in the peel and simmer for 30 minutes,
until the syrup is thickened.
Being careful not to let the syrup
burn, simmer the peel, stirring,
for 15 minutes more. Transfer the peel with
gongs tosheets of was paper covered
with sugar and roll each strip to
coat it well.
Let the peel dry on the paper for 24 hours.
It keeps very well.
