Peel
Crystallised Peel
'Cutler Red' grapefruit has a very thick orange coloured skin, ideal for this recipe. Sadly most orange varieties now have too thin a skin to crystallise, unlike earlier, coarser cultivars.
Recipe to come...
Used in date loaf, stewed feijoa and rhubarb compote
Kev & Lynne's
Guernsey Gache - say gosh!
Adapted from Kev's bread machine recipe - he's the bread-maker
Foam 1tb yeast with 1 cup warm water in a mixing bowl. Toss in 350gr flour, 50gr soft butter & 1/2ts salt then knead. Halfway through kneading add 225gr sultana & 50gr chopped peel. Mould, rise in prepared pan, then bake at 180deg for 35 min.
If you have any stale leftover slices (unlikely) then toast them to use in Bread & Butter Pudding, with extra fruit tossed in for good measure.
Like the limes we receive from a local citrus orchard, we are given mature grapefruit in November too. The peel 'waste' always seemed too good to toss out after juicing them, so after a few trials we found that crystallising it not only made it edible but also proved a good way to preserve it too.
