Candied Grapefruit

by Jacques Peppin

• 1 ruby red grapefruit
• ¾ c sugar
• ¾ c water
• ¼ c dried cranberries
• Dark chocolate (optional)

1. Skin grapefruit and remove the rind with the pith. Julienne the skin into 1/8 inch wide strips.
2. Blanch the grapefruit skins in a small pot of boiling water for 2-3 minutes. Change the water and blanch two more times, changing the water each time (this removes the bitterness from the pith). Put the skins on a rack to cool.
3. Combine sugar and water with the grapefruit skins in a small pot and bring to a boil to the soft-ball stage (127C°, 260°F).
4. Remove the grapefruit skins and toss in a bowl of regular sugar to coat. Place on a rack or metal tray to cool.
5. With the remaining grapefruit, divide the segments and place on a serving dish, or better in individual serving dishes. Pour some of the remaining sugar sauce over the grapefruit and top with a few of the candied grapefruit.
6. As an option, melt the dark chocolate and dip the end of the grapefruit up to about one-third to half way. Place in a refrigerator to harden the chocolate and serve as a candied treat.