Sometimes I’m so used to being away from my family that I don’t realize how much I’ve missed being with them.
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Ever since my mum and my sister Valerie arrived in Buenos Aires last Monday night, I’ve spent every single day with them.
I can’t believe an entire week has gone by since they’ve arrived, but then, good times always seem to pass by fast, and I’m glad we’re all having a wonderful time with each other.
It’s so lovely to be just chilling with my sister, both of us relaxed on the couch and watching episodes of CSI, NCIS and Criminal Minds back-to-back, and then just hanging out in the apartment.
It’s also extremely comforting to have my mum fussing over me like she used to when I still lived in Singapore – her waking me up in the morning and then preparing me a breakfast of instant noodles (which I dreadfully missed); giving me a vitamins and an energy drink to kick-start my day; and just having her around, nearby, within sight.
During the weeks before they arrived, I’d made a couple of snacks for them, and one of them is candied grapefruit peel, among my favorite snacks to munch on between meals.
Sweet and sour and slightly bitter at the same time, the peel makes for a very fun and delicious snack, tinged with the tastes of bitter grapefruit sweetened with sugar.
Surprisingly, it was much easier to make then I’d originally thought, and making it was actually fun.
The best part? Rolling the peels in sugar, and then bringing them straight to my mouth.
CANDIED GRAPEFRUIT PEEL (Makes 2 medium-sized jars)
Inspired by Little House on the Dunes and Jacob’s Kitchen
Ingredients:
1) 4 large grapefruits, for the peel
2) 3 cups of sugar + 4 cups of sugar, divided
3) 1 cup of water + 4 cups of water, divided
Steps:
1) Score the peel from the grapefruits, removing as much as the white part as possible (the white part is bitter)
2) Slice the grapefruit peel into thin strips (about 1 cm wide)
3) Put the strips of peel into a saucepan, cover them with around 4 cups of water, and bring water to a boil
4) Once water starts to boil, reduce fire to low, and let water simmer for 10 minutes, then drain water away
5) Repeat steps 3 and 4 another two more times
6) After the three rounds of blanching, reserve the blanched peels aside
7) In the same saucepan, mix 3 cups of sugar in 1 cup of water until sugar is dissolved
8) Bring the sugar-water mixture to a boil, then reduce heat to low and allow to simmer for 10 minutes
9) Add in blanched peels to the syrup and allow it to simmer for about 20 to 30 minutes until the edges of the peels turn translucent
10) Cover a large, cool surface with parchment paper
11) Generously spread out 4 cups of sugar evenly over the parchment paper
12) Once peels turn translucent, remove them from the syrup (reserve the syrup for other uses such as making iced tea) and spread them out over the sugar (try not to overlap if possible)
13) Work quickly to coat the peels in sugar, and if necessary, pour a bit more sugar if the sugar in use is too damp
14) Allow the peels to cool before storing them in an air-tight container
*Note: You can always substitute the grapefruit peels with orange peels
Score the peel from the grapefruits, removing as much as the white part as possible (the white part is bitter), and slice the grapefruit peel into thin strips (about 1 cm wide):
Put the strips of peel into a saucepan, cover them with around 4 cups of water, and bring water to a boil:
Once water starts to boil, reduce fire to low, and let water simmer for 10 minutes, then drain water away:
In the same saucepan, mix 3 cups of sugar in 1 cup of water until sugar is dissolved:
Bring the sugar-water mixture to a boil, then reduce heat to low and allow to simmer for 10 minutes:
Add in blanched peels to the syrup and allow it to simmer for about 20 to 30 minutes until the edges of the peels turn translucent:
Cover a large, cool surface with parchment paper, and generously spread out 4 cups of sugar evenly over the parchment paper. Once peels turn translucent, remove them from the syrup (reserve the syrup for other uses such as making iced tea) and spread them out over the sugar, working quickly (try not to overlap if possible):
Make sure to cover every part of the peels with sugar:
Allow the peels to cool before storing them in an air-tight container:
DocSavage says
This recipe can be used for any citrus peel. Make you own candied lemon peels for example, useful in baking. A couple of tips, first, too much sugar to water will result in Rock Candy and the longer you cook it the thicker it gets. You can test it on the back of a spoon for thickness and add a little extra water if needed but a little corn syrup is supposed to help prevent crystallization. Second, try substituting a little brown sugar for the white to get an extra flavor, it will darken the simple syrup but in some things that extra flavor is great. I’ve never tried it on candied citrus peel though.
gracelimsf says
Hmm, I am currently enjoying snacking on these right now – great stuff! While reading your post, I am actually tasting the fruit of your labor! What a privilege!
rosewithoutthorns says
Enjoy it while it lasts! then you can go back and make it for Nai Nai to try! I have a feeling she’ll like it!
Kumar's Kitchen says
yummmm…makes us nostalgic of home made candies, the aroma which fills the air while making these pretty orange strips is out of the world 🙂
rosewithoutthorns says
Hi Kumar, thanks for stopping by! You’re right… The aroma of homemade anything is just something completely amazing!
tinywhitecottage says
This looks so complicated to me! I can not imagine. I know I would love them though!
rosewithoutthorns says
Hey Seana! This is NOT complicated at all! if you can make spaetzle, you can make this! trust me! It only seems complicated because you have to blanch the peels thrice (to get rid of the bitterness) but other than that it’s pretty easy! 🙂
Min (@mjandhungryman) says
Loved reading about how you’ve been spending time with your mom and sis! Don’t you just hate how fast time flies by when you’re around people you love so dearly? If I’m granted one super power, it would be to freeze time. I miss my mom’s noodle dishes…I’m jealous hehe. This is a lovely snack and so simple to make! I’ve never made candied anything so I look forward to trying.
rosewithoutthorns says
Min! I know! Can’t believe it’s already been a week since my mum and sis arrived .. and my mum leaves next Friday! My sis will stay for another three weeks after my mum flies back, so at least I have more time with my sister….but still, i wish I could freeze time! I’m enjoying their company too much! Plus, it’s nice to be spoiled by my mum every once in a while…!! Have fun at your church picnic tomorrow!
María says
Estoy muy feliz de saber que estás tan acompañada y mimada con tu mamá y hermana. ¡Me encantan esos pomelitos!!! y también, ¡los de naranja!
rosewithoutthorns says
Hola Maria!! Si estoy re contenta! Jaja hace una semana que no voy a Curves ya pero no importa! A disfrutar la compania por ahora!! Te mando un beso!!
bitebymichelle says
YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
rosewithoutthorns says
Hi Michelle!! You completely right! They were YUMMMMM!!!!!!!!!!!! (every single exclamation mark worth it!)