As time marches on, it seems like my memory plays tricks on me more often than not. Instead of blaming it on age or hinting at the onset of a memory disorder, I like to attribute it to my brain being at full capacity. Consider this: every passing decade brings a flood of new experiences and knowledge, filling our minds to the brim. Think about everything you've done in the last ten years, then imagine that multiplied several times over. It's a staggering amount to keep track of. And unlike computers, we can't simply clear out our mental clutter or upgrade our memory capacity. We're stuck with what we have.
I find myself forgetting things left and right—names, dates, places, even recipes I've meticulously documented. Take, for instance, the Candied Grapefruit Peel I whipped up recently after making a batch of Pink Grapefruit Marmalade. I was meticulous about noting down each step, snapping photos, drafting the recipe for sharing, and capturing the final results. They were so visually stunning, I couldn't resist documenting every aspect of the process.
The thought of compiling a recipe book with measurements in both metric and imperial systems was enough to give me nightmares. I'd wake up in a cold sweat, envisioning tiny quantities like 1/2 teaspoon of chamomile flowers that barely register on a kitchen scale. I worried that readers might take offense or leave unfavorable reviews due to such minuscule measurements.
In moments like these, it's essential to maintain an open mind and trust that everyone is doing their best, even if our minds aren't as sharp as they once were. After all, understanding and patience can go a long way, both in the kitchen and in life.
In the past, I used to daydream about writing a book dedicated to candy-making, simply because I have a profound love for all things sweet. There's something immensely satisfying about both crafting and indulging in confections. However, I soon realized that creating foolproof candy recipes is no small feat. Numerous factors come into play, including humidity levels, the type of sugar used, variations in cookware materials, altitude, and even differences in ingredients like fruit, chocolate, sugar, and butter.
But perhaps the biggest obstacle I faced was the widespread reluctance to use candy thermometers. I found this puzzling, especially considering how many people advocate for precise measurements in baking. It's as if they're meticulously measuring ingredients in the kitchen while casually driving with abandon on the road!
Your loved ones are in for a delightful surprise when you unveil these delectable candied grapefruit peels—they're sure to cause quite a stir, but in the best possible way. And the best part? They're a breeze to whip up, making them a perfect treat for any occasion.
After obtaining the grapefruit rinds, the process is straightforward: slice them, blanch to soften and temper the bitterness of the pith (while retaining that characteristic grapefruit peel tang), then simmer them in a sugar syrup. Keep an eye on your candy thermometer—it'll be your trusty guide, signaling precisely when the peels are ready. It's a simple, foolproof method that yields delicious results every time.
While I may sometimes forget moments from the past, I often have a keen sense of what lies ahead. For instance, when I prepared a recipe that yielded four hollowed-out grapefruit rinds, I had a strong intuition that I'd soon be fielding requests for a candied grapefruit rind recipe.
So, with my post and recipe all set to be shared with the world, I decided to do a quick search on my blog to find some related posts to link to. To my surprise, I stumbled upon an existing recipe for candied grapefruit peels. Chuckling to myself, I initially assumed I must have posted it six or seven years back, only to realize upon closer inspection that it had been less than two years ago. It was a lighthearted reminder not to underestimate the passage of time.
Candied Grapefruit Peel :
To ensure the candied peel retains its texture, corn syrup is a key ingredient, though alternatives like Golden or Agave syrup work too. If you lack a candy thermometer, you'll have to rely on visual cues, but be vigilant to avoid overcooking. Start by blanching grapefruit rinds, then simmering them with sugar, water, and corn syrup until the syrup thickens. Drain the peels and let them cool overnight. The next day, coat the peels in sugar, shaking off excess, and let them dry before serving.
Ingredients:
- - 4 grapefruit halves, scraped clean
- - 3 cups (600g) sugar + 3/4 cup (150g) for coating
- - 2 1/2 cups (625ml) water
- - 2 tablespoons light corn syrup (or alternatives like Golden or Agave syrup)
Instructions:
1. Cut grapefruit rinds into 1/4-inch strips and blanch them twice.
2. Cook blanched peels with sugar, water, and corn syrup until syrup reaches 225ºF (107ºC).
3. Drain peels and let them cool overnight on a wire rack.
4. Coat peels in sugar, shaking off excess, and let them dry before serving.
The syrup leftover from cooking can be saved for sweetening beverages or other uses. If you lack a wire rack, a colander can be used instead.
