Candied Fruit Peel
|Orange peels||3 (From 3 Fruit)|
|Grapefruit peel||1 (From 1 Fruit)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Light corn syrup||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Teaspoon|
Peel rind from fruit in quarters, shave off white membrane and cut into 1/4- inch-wide strips.
Place in large saucepan with water to cover.
Heat to boiling and simmer 15 minutes.
Repeat with fresh water and drain two more times.
Return rind to pan.
Stir in 2 cups of the sugar, add corn syrup, ginger, salt and 1 cup of water.
Cook slowly, stirring often from bottom of pan, 40 minutes or until most of syrup is absorbed.
Soften gelatine in the remaining 1/2 cup water.
Stir it in till dissolved, then cool.
Lift out strips, one at a time, and roll in remaining 1/2 cup sugar, sprinkled on sheet of waxed paper, to coat generously.
Place on cooky sheet in single layer to dry slightly.
If stored in a tightly covered container, peel will keep fragrantly moist for weeks.