"As a change from the sugar coating, the dried peel can also be half-dipped in melted chocolate - this will make for an even more indulgent treat. It will keep in an airtight container for several days - if it stays uneaten that long!"
- 4 grapefruits or oranges, or a mixture of each
- 500g granulated sugar
- 2 tbsp caster sugar
- Cut the fruit into quarters and remove the flesh carefully, keeping the peel as intact as possible. Slice the peel into strips about 5mm wide. Put in a saucepan and cover with cold water; bring to a boil and cook for 15 minutes.
- Drain the peel in a colander, then return it to the pan and cover with cold water. Bring to the boil again and cook for 20 minutes, until the peel is tender. Meanwhile, put the granulated sugar in a saucepan with 250ml water; heat gently to dissolve the sugar and bring to a boil. Remove the pan from the heat.
- Drain the peel again, and transfer it to the syrup. Bring to a simmer and cook uncovered for 1-1½ hours, until there is very little syrup left.
- Line a tray with silicone paper. Using tongs, remove the pieces of candied peel, one at a time, and place on the tray.
- Put the tray in a cool, airy place and leave the peel to dry for 2 days. Put the caster sugar in a large polythene bag with the peel, and shake well to coat the peel evenly. Spread out on silicone paper and leave to set.
- Preparation time: 25 minutes, plus 48 hours drying
- Cooking time: 60 minutes to 90 minutes
- Total time: 1 hour 25 minutes to 1 hour 55 minutes
Typical values per serving:
Average user rating Based on 16 ratings
This recipe was first published in Sat Dec 01 00:00:00 GMT 2007.