---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Candied Grapefruit
  Categories: Desserts, Snacks, Candy, Fruit
       Yield: 1 servings
 
       3    Plump, pink grapefruit,             2 tb Corn syrup
 		      - preferably organic		       Superfine sugar;
	   for ncoating
   2 1/2 c  Sugar                               5 oz Semisweet chocolate
   1 1/4 c  Water                               1 tb Butter
 
   SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits
   and cut halves again in half. Place peels in large pan, cover them with cold
   water and bring to boil. Simmer 25 minutes. Remove peels and let them cool
   until they are easy to handle. Hold peels firmly against counter and gently
   scrape away most of white pith just below skin. Cut cleaned peels into
   strips with knife or scissors as narrow or wide as you like. In 2-quart
   saucepan, mix together sugar, water and corn syrup. Bring to boil.  When
   syrup is clear, add peels, lower heat and cook slowly until peels are
   translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a
   few at a time and spread them out on rack to drain about 15 minutes. While
   they are draining, thickly cover large plate with super- fine sugar.  Set
   several pieces at a time in sugar and turn them to coat them. When evenly
   coated, set them aside on another plate or piece of parchment paper thinly
   coated with sugar. This process will need to be done in several batches. If
   sugar become lumpy with beads of syrup, pass it through a strainer, then
   continue using it. Set aside sugared peels about 1 hour or until they are
   dried. Carefully package them in tin or plastic container and store either
   in cupboard or refrigerator. To dip peels in chocolate, melt semisweet
   chocolate over simmering water along with butter. Stir well to ensure that
   mixture is smooth before removing from heat. Dip each rind into chocolate,
   coating most of it but leaving a little “handle” to grasp. Or, completely
   immerse each rind in chocolate, then remove with 2 forks or pair of
   chopsticks. Set slices on parchment paper or cake rack and place in cool
   place to harden. Once chocolate has set, pieces can be stored in
   refrigerator. Chocolate will discolor when it cools but will become dark and
   glossy again once brought to room temperature.
  
   Makes 3 Cups
  
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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