Candied Grapefruit

Ingram Publishing
Adapted from The Scent of Orange Blossoms: Sephardic Cuisine from Morocco by Kitty Morse and Danielle Mamane (Ten Speed Press, 2001). Copyright 2001 by Kitty Morse and Danielle Mamane.

Prep time: 30 min, plus 2 hour soaking time

Cook time: Up to 2 hours

Total time: About 4 1/2 hours

Yield: 2 quarts

Sephardim enjoy nothing more than a saucer of ambrosial citrus preserves, chased with a demitasse of strong, black coffee. In the candying process, pink grapefruits turn dark amber in color; white grapefruits become golden.

Ingredients

  • 3 large, unblemished white or pink grapefruit (about 3 pounds)
  • About 3 pounds sugar
  • 3/4 cup water
  • 3 tablespoons freshly squeezed lemon juice, strained

Instructions

  • Weigh the grapefruit. Weigh out an equal amount of sugar.
  • Using a vegetable peeler, remove and discard the thin layer of zest. With a fine grater, smooth the surface of the white pith. Place the fruit in a large bowl of water. Soak for 2 hours, then drain.
  • In a large saucepan filled with boiling water, boil the fruit for 10 to 12 minutes. Drain and repeat the process. Drain again and allow to cool. With a sharp knife, quarter the grapefruit. Carefully slice away and discard most of the pulp, leaving about ¼ inch of fruit along the rind.
  • In a large nonreactive pan over low heat, dissolve the weighed sugar, 3/4 cup water, and lemon juice, stirring occasionally until all grittiness disappears, 15 to 20 minutes. Do not let the mixture boil. Skim off the foam. Using a sharp knife, pierce each rind in several places. Continue cooking, turning the rinds every 15 minutes, until they turn translucent and acquire a deep orange color and the syrup turns light amber. This could take up to 2 hours.
  • With a slotted spoon, transfer the rinds to a 2-quart glass jar. Pour the warm syrup into the jar through a fine-meshed sieve to remove any trace of foam. Seal and store at room temperature for up to 6 months. Serve the wedges of candied grapefruit in a decorative bowl.
Categories: 
Desserts
Prep time: 
30 min, plus 2 hour soaking time
Cook time: 
Up to 2 hours
Total time: 
About 4 1/2 hours
Yield: 
2 quarts

Top Recipes

Amplify the flavor of freshwater fish by sautéing it with tangerine peel or jalapenos

Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”