Do not rush to throw grapefruit peels, they can turn out delicious treat. Sugar candied fruits cooked in sugar syrup, sprinkled with sugar or coated with chocolate, they will pleasantly surprise you with their bittersweet taste.
The author of the recipe is Jacques Torres, a famous French pastry chef, chocolatier
AT ремя: 3 час. one 5 minutes. Difficulty: medium Quantity: 180 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 grapefruit
- Water in sufficient quantity to fill the crusts
- 2.5 tbsp. Sahara
- 1 tbsp. sugar for sprinkling optional
- 750 gr. dark tempered chocolate, optional
Recipes with similar ingredients: grapefruit, sugar, dark chocolate
Recipe preparation:
- With a sharp knife, cut each grapefruit into quarters. Peel the fruit by removing the white part (mezdra) along with peeled. Save the pulp for use in another dish. Slice each quarter of the peel diagonally into strips of width about 1.3 cm. If the strips are the same, candied fruit will turn out more beautiful.
- Place the chopped peel of grapefruit in a saucepan with a thick 4 liter bottom and fill with enough water to cover the crusts by about 2.5 cm. Put on high heat and bring to a boil. Remove from heat and strain. Return to pan only peel, pour again with fresh water, repeat boiling and filtering three more times. It’s very important to change the water, because she takes away the bitterness of the crusts.
- After the fourth boil, drain the water, as before, and return peels in a stewpan. Add sugar and enough water, to cover the crusts by 2.5 cm. Simmer for 2 hours. Вduring this time, sugar will add sweetness and keep the natural taste and aroma of candied fruit. After 2 hours, they will become soft and transparent, and the syrup thickens. Let the candied fruit cool in syrup and store them until serving, without removing from syrup, in the refrigerator in airtight container. They can be stored in this way up to 3 weeks.
- Before use, allow excess syrup to drain from candied fruit on grate for hours. Place the wire rack on the pan, so that the syrup does not drain onto the work surface.
- When the syrup drains, you can serve candied fruit in three ways: firstly, you can serve them as they are. Secondly, you can put them in a small bowl with sugar the sand. Roll candied fruit so that it is well covered sugar. Thirdly, you can dip candied candied fruit in melted chocolate. Dip each candied candied fruit in the dark two-thirds chocolate. Gently remove excess chocolate from each candied fruit, and then place them on parchment paper. If chocolate tempered, but in the kitchen it’s not too hot, it should harden in a few minutes.
- Whichever option you choose, serve candied fruit on a plate, in in a small bowl or in a serving tin.
- After candied fruit is rolled in sugar and coated with chocolate, they can be stored at room temperature in a sealed container for up to three days.
