2 of 171 recipes...
133 to go...
Candied Grapefruit Rinds & Chocolate-dipped Rinds
Boiling shaved grapefruit rinds in thick sugar water produces goodness similar to that of the after product from making orange syrup (from a previous post on 3/1). Rather than using the syrup, I'm now using what flavored the syrup...the rinds. After slowly simmering the rinds in the sugar water for an hour, I placed the rinds on a drying rack over night. In the morning, I coated the tacky, translucent rinds in sugar.
Check out my double boiler: a bowl in a small sauce pan with boiling water...IT WORKED! As the chocolate chips began to melt, I wasn't getting a smooth chocolate for dipping. So from a cookie recipe I've been making for years, I added a touch of shortening to the chocolate which made it more user friendly and the flavor of the chocolate is not altered.
The recipe called for the rinds to be dipped 1/2 - 3/4 into the chocolate. After the first few that I dipped and then ate (quality control), I determined that I preferred little to no chocolate. The candied grapefruit rinds alone are quite the treat.
No comments:
Post a Comment