Candied Grapefruit Peels
One way to savor grapefruit's zing is to candy the peels. They're wonderful plain, dipped in chocolate, or chopped and added to dough for baked goods.
Yield: makes About 4 Cups
- 4 pink, red, or white grapefruit, quartered
- 3 cups sugar
- 3 green cardamom pods, lightly crushed
- 2 whole cloves
- 1 stick cinnamon
- Remove the flesh of each grapefruit quarter, leaving pith and peel; reserve flesh for another use. Slice peels into ¼"-wide strips; transfer to a 4-qt. saucepan. Cover with water by 1”; bring to a boil and cook for 1 minute. Strain and repeat process 3 more times; set peels aside.
- Add 1 cup sugar, cardamom, cloves, cinnamon, and 1 cup water to pan; bring to a boil. Reduce heat to low and add peels; cook, stirring occasionally, until peels are very soft, about 1 hour. Let peels cool in syrup, then strain, discarding spices; reserve syrup for another use. Spread peels evenly on a wire rack set over a baking sheet; let sit until dried, 2–3 hours. Toss peels with remaining sugar; store in an airtight container between layers of wax paper up to 1 week.