Chocolate dipped citrus peel

Yield: 24 Servings

Measure Ingredient
3 \N Grapefruits
3 \N Oranges
\N \N Water
2 cups Sugar
2½ cup Sugar
3 ounces Semisweet chocolate

From: kathy@... (Kathy Lankford) Date: 15 Dec 1993 16:43:23 GMT

I don't recall where this came from. It's a 4-day holiday project, but the results are worth it.

Halve and remove fruit from 3 grapefruits and 3 oranges. Cut peel into uniform ½" strips. Pare off white pith. Put in a saucepan with water enough to cover. Boil 5 minutes, drain, and repeat. (This debitters the peels.) Add 2 cups sugar. Cook until peels are transparent and sugar is absorbed (about 45 minutes), watching to avoid scorching. Spread a cookie sheet with 2½ cups sugar. Roll the peels in sugar. Lay strips skin-side-up on a wire rack. Put waxed paper over them. Let rest 2-3 days.

Melt chocolate in double boiler. Dip ends of peels into chocolate. Let cool on rack. Store in an airtight box with waxed paper between layers.




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