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Richard in Cincy

That's basically it.

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Joined: Dec 12, 2005

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Posted to Thread #30649 at 4:29 pm on Dec 14, 2018

I don't scrape the pith either. After the repeated blanching and boiling in sugar syrup, it becomes one with the peel and lends to the wonderful juicieness of the candied peel.

Gourmet Cookbook has 5 blanchings for the candied grapefruit peel, but I couldn't bring myself to do that because I thought of all the flavor that would be blanched away (they do it for the bitterness). So I did my usual 3 blanchings, always draining and rinsing well in cold water, and starting up the blanch with cold water. Bring to a boil for 1 minute. Repeat 2x.

Then as you said, simple sugar syrup to cover. Trick is not using too much because you want to cook it down to have the sugar go into the fruit and the water evaporate. But don't cook dry or it will crystalize. It should be thick and syrupy when you take it off the heat.

Then, arrange on racks to air dry for 8 hours, roll in granulated sugar, and pack into containers. For Christmas Eve cookie tray, I dip some in bittersweet chocolate and decorate the cookie tray with them.


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