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maple candied grapefruit peel

Maple Candied Grapefruit Peel

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La Ferme Martinette

Recipe Information

Yield:    48 peels
Cook Time:   3 h
Level:   Medium



Divide each grapefruit into 8 sections. Gently remove the peels. Keep the fruit flesh for later use. Use a thin blade knife, remove and discard the white membrane, then cut the peels in two. In a large casserole, poach the peels in water for 30 minutes, drain them and put back in the casserole. Add maple syrup and water, and bring to a boil. Reduce heat, and gently simmer, uncovered, for 2 hours, until the peels become translucent. Remove from heat and let cool. Drain the peels in a strainer. Melt chocolate in a double boiler and coat half of the peels in it. Transfer them onto waxed paper and sprinkle with maple sugar.

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