These make an excellent gift or addition to a holiday dessert tray, you can use any citrus except limes.
- 2 grapefruits
- 1 cup sugar
- 4 cloves
- ½ cup water
- Superfine sugar or melted dark chocolate for coating
Using a sharp pairing knife, slice thin strips of peel from the grapefruits (about ½ inch by 2 inches). Reserve fruit for another use. Blanch peel in boiling water three times, changing water between each blanch to remove bitterness. Bring sugar, cloves and water to a boil. Add blanched peel and cook for about 10 minutes. Lightly oil a large cooling rack and individually place peels on the rack to cool. Allow peels to dry overnight or for about 8 hours. Toss with superfine sugar or dip in melted dark chocolate.