Pastel Candied Fruit Peel
|Grapefruit/6 oranges||3 Large (Free From Blemishes)|
|Fruit flavored gelatin||6 Ounce (Any Flavor, Two 3 Ounce Packages Or 1 Package Of 6 Ounces)|
|Water||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cinnamon stick||1 Large|
|Whole cloves||1⁄2 Teaspoon|
1. Cut grapefruit in halves. Squeeze out juice, strain, and use as desired.
2. Cover grapefruit rinds with water in a saucepan. Cover pan and bring to boiling. Boil 15 minutes; drain. Using a spoon, carefully remove any remaining pulp and white membrane.
3. Using scissors or a sharp knife, cut the peel into thin strips, about an inch wide, or cut into fancy shapes using hors d'oeuvres cutters. Place in a saucepan and cover with water. Boil, covered, 15 minutes, or until easily pierced with a fork. Drain.
4. Mix gelatin with 2 cups water and 1 cup sugar in a heavy 10-inch skillet. Add the fruit peel and spices, stirring to coat with the syrup. Bring to boiling. Reduce heat and continue cooking, stirring occasionally, until peels are translucent and syrup is almost absorbed (about 50 minutes). Remove from heat.