4 grapefruit pink with unblemished skins
- Blanch grapefruit in clean boiling water 3 times, chilling them in an ice bath between blanchings. Cut each grapefruit into 4 wedges.
- Place the sucrose and water in a large pot, and place over medium high heat, whisking to dissolve the sugar. When the sugar is clear, add the grapefruit. Cook over low heat, maintaining a very low simmer for 4-6 hours. Replace water as needed, so the syrup retains its approximate ratio. The Grapefruit are done cooking when they are completely translucent, and have sunk to the bottom of the pot.
- When the grapefruit are finished cooking, transfer them to a cambro and store them in their syrup overnight.
- Drain the candied grapefruit from their syrup, reserving the syrup for the bar.
- Cut the fruit from the peel, reserving the fruit for the bar. Trim the peel to a thickness of ¼ inch.
- Dice the candied grapefruit peel into 1/8 inch pieces. Toss in sucrose, until coated evenly, and transfer to a sheet pan lined with parchment.
- Dehydrate the candied grapefruit for 3 hours, then transfer the speed rack to cool. When cool, gather the grapefruit jewels and store in a deli in the pantry.