Candied grapefruit peels

Ingredients:

• 4 grapefruits
• Water, enough to cover the crusts
• 2.5 cups of sugar
• 1 cup sugar for sprinkling, optional
• 750 g dark tempered chocolate, optional

Preparation:

1. Using a sharp knife, cut each grapefruit into quarters. Peel the fruit, discarding the white pith along with the peel. Reserve the pulp for another use. Slice each quarter diagonally into strips approximately 1/2 inch wide. Keeping the strips uniform will make the candied fruit more attractive.
2. Place the sliced ​​grapefruit peels in a heavy-bottomed 4-quart saucepan and add enough water to cover the peels by about 2.5 cm. Place over high heat and bring to a rolling boil. Remove from heat and strain. Return only the peels to the pan, refill with fresh water, and repeat the boiling and straining process three more times. Changing the water is crucial, as it draws out the bitterness of the peels.
3. After the fourth boil, drain the water as before and return the peels to the saucepan. Add sugar and enough water to cover the peels by 2.5 cm. Simmer for 2 hours. During this time, the sugar will impart sweetness and preserve the natural flavor and aroma of the candied peels. After 2 hours, they will become soft and translucent, and the syrup will thicken. Let the candied peels cool in the syrup and store them in an airtight container in the refrigerator until serving. They can be stored this way for up to 3 weeks.
4. Before serving, allow excess syrup to drain from the candied fruit on a wire rack for a few hours. Place the rack over a baking sheet to prevent the syrup from dripping onto the work surface.
5. Once the syrup has drained, you can serve the candied fruit in three ways: First, you can serve them as is. Second, you can place them in a small bowl with granulated sugar. Roll the candied peels until they are well coated. Third, you can dip the candied peels in melted chocolate. Dip each candied peel two-thirds of the way into the dark chocolate. Carefully remove any excess chocolate from each peel, then place them on parchment paper. If the chocolate is tempered and your kitchen isn't too hot, it should harden within a few minutes.
6. Whichever option you choose, serve the candied fruit on a plate, in a small bowl, or in a serving dish.
7. Once the candied fruits have been rolled in sugar and coated in chocolate, they can be stored at room temperature in an airtight container for up to three days.