2 grapefruits (or four tangerines)
3 1/2 cups sugar
1 cup ultrafine sugar for coating
2 cups water
6 oz bittersweet chocolate
coarse sea salt for sprinkling on top
Cut in thin slices (about ¼ inch)…discard the stems, leave the peel on.
Use a skillet or dutch oven. If using grapefruits, you may need two pans to accommodate their size.
Combine 3 1/2 cups sugar and water in the pan. Bring to a boil. Add the slices in a single layer. Turn heat to a simmer and let it go for 30 minutes. Flip the fruit. Simmer for 30 more minutes. Do not stir. The white pithe should become translucent. The aroma is heavenly. Enjoy it a moment.
When done, let the slices cool a bit in the syrup for about 30 minutes. Remove with a slotted spoon. Transfer to a rack to cool…with a baking sheet below. Dry for 24 hours uncovered.
Toss in the ultrafine sugar to coat.
Melt 6 oz chocolate in double boiler or microwave. Dip ¾ of the fruit in the chocolate and sprinkle with the coarse salt. Set on parchment paper to set. Speed up the process by putting them in the fridge for 30.
Keep in an airtight container in the fridge…will stay happy and tasty for about a week.