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Pink grapefruit peel + almond tart
- Serves
8
- Difficulty
Easy
By Janni Kyritsis and Roberta Muir
Published 2006
Candied grapefruit peel is a staple petit four in many restaurants, and one of my favourites. In this recipe I cook the peel as for petits fours, but not as dry, and use it as a topping for an almond tart - it’s a delicious combination.
Method
Make candied grapefruit peel by cutting grapefruit in half and squeezing the juice for later use (in a sorbet or granita). Cut each half into 16 wedges then place wedges in a saucepan and cover with cold water. Bring to the boil, drain and repeat blanching 6-8 times, until the peel no longer tastes bitter. Put grapefruit peel in a saucepan with sugar and water, and cook over a very, very low he
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