Citrus Terrine With Candied Grapefruit Strips Recipes

EASY CANDIED GRAPEFRUIT PEEL

Steps:

• Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
• Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
• Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
• Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

CITRUS TERRINE

Steps:

• Combine the sugar, star anise, cinnamon sticks, and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 5 minutes. Remove from heat; allow syrup to cool.
• Using a paring knife, carefully remove peel, pith, and outer membranes from all citrus. Carefully slice each segment of pulp from the membranes into a sieve set over a large bowl. Transfer segments to another bowl, removing any seeds and being careful not to break segments. Set the citrus segments aside; reserve juice for another use.
• Strain cooled syrup into a medium bowl. Sprinkle gelatin over syrup; allow to dissolve, 2 minutes. Return to saucepan; place over low heat, stirring, until gelatin has fully dissolved. Remove from heat; set aside to cool.
• Coat a 4 1/2-by-9-inch loaf pan or 5-cup mold with cooking spray; line with plastic, allowing 6 inches to overhang on all sides. Fill pan with reserved citrus segments. Pressing firmly on fruit, tilt the pan, draining excess juice. Pour gelatin mixture over fruit, poking with a skewer so mixture runs into the corners. Carefully fold excess plastic over top, and chill until set, 6 hours or overnight.
• To serve, unfold plastic; place a platter on top. Carefully invert both; remove pan, holding plastic in place on platter. Remove the plastic. Slice; serve with lemon sorbet.

PINK GRAPEFRUIT AND ORANGE TERRINE

Steps:

• Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml of the liquid into a bowl and soften the gelatin for a minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.
• Line a 1 quart/1 liter terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit sections decoratively in the terrine. Pour the liquid over. Chill the terrine, covered, until firm, at least 4 hours and up to 2 days. Garnish with mint sprigs or candied orange zest.

PINK GRAPEFRUIT AND ORANGE TERRINE

Steps:

• Peel and section the fruit into a bowl, squeezing out all of the juice. Measure out 3/4 cup/175 ml of juice and put it in a saucepan with the wine. Add the sugar and heat to dissolve. Pour 1/4 cup/60 ml off into a bowl and soften the gelatine in it one minute. Return it to the pan. Stir to dissolve, and boil 2 minutes. Cool completely.
• Line a 1-quart/1-litre terrine or glass loaf pan with plastic wrap, leaving enough overhang to cover the terrine afterwards. Arrange the fruit decorative in the terrine. Pour the liquid over. Chill terrine, covered, until firm, at least 4 hours, and up to 2 days. Garnish with mint sprigs or candied orange zest.

CITRUS TERRINE WITH CANDIED GRAPEFRUIT STRIPS

Steps:

• With a sharp knife cut peel from fruits, including all white pith, and cut sections free from membranes. Chop candied grapefruit strips. Arrange fruit sections and candied grapefruit decoratively in a 1-quart nonreactive terrine or loaf pan.
• In a cup sprinkle gelatin over 3 tablespoons cold water and let stand about 1 minute to soften. In a small saucepan bring Muscat and sugar to a boil, stirring until sugar is dissolved, and boil 2 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in remaining ‚ cup water and transfer mixture to a bowl set in a larger bowl of ice and cold water. Cool mixture slightly, stirring occasionally. Pour mixture slowly over fruit. Chill terrine, covered, until firm, at least 4 hours, and up to 2 days. Dip a thin knife in hot water and run knife around edge of terrine or loaf pan. Dip terrine or loaf pan into a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine or loaf pan and invert terrine onto plate.

CANDIED CITRUS ZEST

Steps:

• Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
• Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
• Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
• Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.

CANDIED GRAPEFRUIT PEEL

Steps:

• With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips.
• Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness.
• Have ready a lightly oiled large rack set in a shallow baking pan.
• Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
• Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.

CANDIED GRAPEFRUIT STRIPS

Steps:

• With a vegetable peeler remove zest from grapefruit in long pieces. With a sharp knife remove any white pith from pieces if necessary. Stack 3 or 4 pieces and cut pieces lengthwise into julienne strips. Make more strips in same manner.
• To a 3-quart saucepan half filled with cold water add strips and bring to a boil. Simmer strips 10 minutes and drain in a sieve. In a small heavy saucepan bring 2/3 cup water, sugar, and corn syrup to a boil, stirring until sugar is dissolved. Add strips and simmer gently over low heat until strips are translucent and syrup is thickened, 15 to 20 minutes. Cool strips in syrup. Candied strips keep, covered and chilled, 2 weeks.