4 large, ripe grapefruit
2 cups sugar
1 cup white corn syrup
2 cinnamon sticks or 1/2
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teaspoon anisette (optional)
Makes 32 servings.
Scrub, rinse and dry the grapefruit, and cut each into 8 wedges. Remove all the flesh and save for another use.
Place the wedges of peel in a large pot and cover with water. Bring to a boil and cook 10 minutes. Drain and repeat two or three times, until the peel turns translucent and is no longer bitter when you taste a tiny sliver. Place the drained slices in cold water while you prepare the syrup.
Combine the sugar, corn syrup and 2 cups water in a 3-quart saucepan. Stir over low heat until the sugar is dissolved. Increase heat just enough to bring syrup to a gentle boil.
Drain the grapefruit peel once again, dry with paper towels and add to the syrup one by one along with the cinnamon sticks. Simmer, uncovered, until most of the syrup is absorbed, about 40 minutes. Chill thoroughly before serving each wedge with a slice of cream cheese and a little syrup. Keeps well for several weeks in the refrigerator.
Nutritional information per serving: 65 calories (none from fat), no fat, no cholesterol, no protein, 16.8 g carbohydrates, no fiber, 3.4 mg sodium.