Corteza de Toronja Confitada
This is a four-generation recipe that is still enjoyed today by Estela Elizondo’s family in Monterrey, Mexico. I have made these many times and really like them. If you like a little heat, toss them with about 1 teaspoon ground chile, such as chipotle or guajillo, mixed with the superfi ne sugar. To me, that makes these traditional strips of sweetness have a little fun while dancing along on your palate. You can use the leftover grapefruit flesh to make the Red Sorbet Terrine with Hibiscus Compote (page 196).
Recipe information
Yield
makes about 4 cups
Ingredients
Preparation
Step 1
Slice the ends off the grapefruits and make a lengthwise slit with the knife. Peel the skin from the flesh with your hands. Reserve the flesh for another use. Cut the skin with scissors or a knife into strips about 1/3 inch wide.
Step 2
Place the strips in a pot and cover with about 2 quarts cold water, bring to a boil over high heat, strain, and repeat 4 more times.
Step 3
Combine the granulated sugar with the 1 3/4 cups water in a pot and cook over medium-high heat until the sugar has dissolved, about 5 minutes. Add the strained grapefruit strips and stir lightly. Simmer for 10 minutes, then let cool for 10 minutes. Drain in a sieve until almost dry but still sticky, about 4 hours. Toss in the superfine sugar.
Step 4
Store in an airtight container in a dry, cool place for up to 1 month.
