These are chewy, sweet, and fruity – the perfect, all-natural alternative to gummies and candy. Save your orange and grapefruit peels this winter and whip up a batch. They are a bit time consuming, but worth the effort. Dip them in chocolate for an added treat!
Adapted from Jacques Torres
- 4 grapefruits or oranges
- Water, to cover peels
- 2 1/2 cups sugar
- Place the sliced peels in a heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.
- After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.
- When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.