Maple candied grapefruit peels

  • 3 medium-size pink grapefruits
  • 3 cups (750 ml) maple syrup
  • 4 oz (115 g) 70% cacao dark chocolate
  • Water for poaching peels
  • 1 cup (250 ml) water
  • Maple flakes

Cut each grapefruit into eight sections. Peel carefully. Set aside fruit pulp for another recipe.

Using a thin-bladed knife, remove pith and cut peels in half. Poach peels in a large saucepan filled with water for about thirty minutes. Drain and return to pan. Add maple syrup and water and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours or until peels turn translucent. Remove from heat and let cool. Dry peels on a rack.

Melt chocolate in a double boiler. Dip half of each peel in the chocolate, place on parchment paper, and sprinkle with maple flakes. Makes about 48 candied peels.


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