Candied grapefruit peel

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Makes about 1 kg

Step 1
We make an apple glaze with the discarded peels and cores of apples used in a cake and best of all, we candy the peels of the citrus shells left over from our freshly squeezed juices.

Step 2
Cut the grapefruits in half and juice them.

Step 3
Reserve the juice for drinking or using in another recipe.

Step 4
Put the juiced grapefruit shells in a pan and cover with cold water.

Step 5
Bring to the boil and cook for 10 minutes.

Step 6
Drain, then return the peel to the pan and cover with fresh cold water.

Step 7
Bring to the boil again, then drain.

Step 8
Repeat this blanching process five times.

Step 9
After the final blanching, test the tenderness of the peel by piercing it with the tip of a knife.

Step 10
Drain the peel and let it cool to the touch.

Step 11
With a spoon, scrape away the membrane and some of the soft pith.

Step 12
Then slice into 5mm strips.

Step 13
Put the blanched and sliced peel, granulated sugar and water into a clean pan and stir to dissolve the sugar.

Step 14
Once it has dissolved, stop stirring and bring the syrup to a boil.

Step 15
Boil for about an hour and a half, until the syrup reduces and small foamy bubbles form on top.

Step 16
The peel will become slightly translucent.

Step 17
Remove the peel from the syrup with a slotted spoon and lay out on a wire rack placed over a piece of parchment paper on a baking tray to catch the drips.

Step 18
The next day, touch the peel to see if it is almost dry, but still tacky.

Step 19
If it is too moist, the sugar you toss it in will dissolve; if it is too dry, the caster sugar will not adhere to the peel.

Step 20
When the peel is ready, toss in the caster sugar.

Step 21
Store in an airtight container in the fridge for up to 6 months.