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Have Annolon, will cook: the peels at the beginning of the cooking process with the sugar. Stirring is essential, to reduce the sugar and to prevent it from hardening along the sides of the pan. (Chuck Sudo)
The saying goes "a watched pot never boils." Since the recipe we chose this week from Ernest Matthew Mickler's White Trash Cooking calls for three separate boilings of grapefruit peels, we suggest multitasking if you decide to try this at home. Walk the dog. Call your mother and tell her you love her. Clean that pigsty of a bathroom that started to smell like a gas station restroom (which is what we did).
Anyway, this recipe is simple and appealed to us in a "waste no part of the fruit" way. We opted for orange peels instead of grapefruit, as we had a week's worth of them from the daily orange we have as a mid-morning snack. It does make a marvelous complement for an afternoon tea as a side, tastes wonderful, and takes about an hour to make. The captions underneath the photos captures the step-by-step process.
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" ... as we had a week's worth of them from the daily orange we have as a mid-morning snack ... "
You have week old orange peels lying about your home/office? And then you COOKED them?
I just threw up in my mouth. Icky poo!
I'm not too familiar with the White Trash series or story. Is this cookbook designed as true white trash cooking? Or is it unconventional and white trash was the label it was given?
The recipe you posted seems to require a level of effort that would not conform to your average white trash individual.
Seriously...because Martha Stewart has recipes for candied citrus, although Martha is pretty cool. I think she'd be down with a lot of the white trash recipes.