Maple Candied Grapefruit Peel


Yield: about 48 peels

  • 3 medium pink grapefruit
  • Water, as needed
  • 750 ml (3 cups) maple syrup
  • 250 ml (1 cup) water
  • 115 g (4 oz.) dark 70% chocolate
  • Maple sugar


 Divide each grapefruit into 8 sections. Gently remove the peels. Keep the fruit flesh for later use. Use a thin blade knife, remove and discard the white membrane, then cut the peels in two. In a large casserole, poach the peels in water for 30 minutes, drain them and put back in the casserole. Add maple syrup and water, and bring to a boil. Reduce heat, and gently simmer, uncovered, for 2 hours, until the peels become translucent. Remove from heat and let cool Drain the peels in a strainer. Melt chocolate in a double boiler and coat half of the peels in it. Transfer them onto waxed paper and sprinkle with maple sugar.

Source: Fédération des producteurs acéricoles du Québec