All the best drinks have a bitter note, and this is definitely a cocktail-inspired confection—sweet but with considerable depth. Here, the dehydrator serves to speed up the final stage of a traditional candied peel recipe, drying the exterior that wraps around a dense, chewy citrus interior. This basic method works for any citrus peel (zest and pith), and thin slices of ginger too.
Ingredients
- Peels of 3 grapefruits, cut into 1⁄2-in- [12-mm-] wide strips
- 3 cups [600 g] sugar
- 3⁄4 tsp Angostura bitters or other bitters
How to Make It
- Fill a medium nonreactive saucepan with water and bring to a boil. Add the grapefruit peels, cook for 30 seconds, and then drain. Put the peels aside in a bowl. Refill the pot with fresh water and repeat the blanching process twice more.
- In the same pan over medium high heat, combine 2 cups [480 ml] water, 2 cups [400 g] of the sugar, and the bitters and stir until the sugar is dissolved. Add the grape fruit peels, turn the heat to medium, and let simmer slowly for 40 to 50 minutes, until the peels are trans lucent and very tender and shiny. Remove from the heat and let the peels completely cool in the syrup.
- Drain the grapefruit peels. Fill a small bowl with the remaining 1 cup [200 g] sugar. Toss a few pieces of peel at a time in the sugar, coating them, and then shake off any extra sugar.
- Line dehydrator trays with nonstick mesh sheets.
- Lay out the peel pieces on the prepared trays. Dry at 135°F [57°C] for 11⁄2 hours, until dry to the touch but still moist in the interior. Let cool completely.
- Store in airtight containers, preferably with parchment paper between each layer of peels (to prevent sticking) and a silica gel packet to extend freshness, in a dark place at room temperature for up to 1 month.
