Candied Grapefruit Peel

Method

1. I

   With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact.

2. II

   Reserve fruit for another use.

3. III

   Diagonally cut pieces of peel into 1/3-inch-wide strips.

4. IV

   Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat.

5. V

   Boil 1 minute and drain.

6. VI

   Repeat procedure 4 times to remove bitterness.

7. VII

   Have ready a lightly oiled large rack set in a shallow baking pan.

8. VIII

   Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved.

9. IX

   Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.

10. X

    Turn out peel onto rack, separating pieces.

11. XI

    Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours.

12. XII

    Toss, a few pieces at a time, in superfine sugar, shaking off excess.

13. XIII

    Cooks' notes: If sugar syrup begins to crystallize on peel, turn out of skillet immediately.

14. XIV

    Peel will still be good but will have a different appearance and won't need a sugar coating.

15. XV

    Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month.

16. XVI

    If chilled peel becomes too moist, pat dry and reroll in sugar.