Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
8
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.
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
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe