Copy of Dulce
Dulce – Grapefruit-Half Confection
Ingredients:
3 grapefruits
1 kg. (2 lb.) sugar
Juice of one fresh lemon
2 Tbsp. brandy
Preparation:
Slice grapefruits widthwise.
Squeeze gently to force out the seeds.
Place in a wide pot in a single layer, cover with water, and heat until boiling.
Drain off water, fill the pot again with fresh water, and bring to a boil again.
Repeat 6 times in order to remove the bitterness.
After boiling is complete, place the grapefruit halves in a wide pot and pour sugar over.
Cook over low heat, inverting grapefruit halves from time to time, and continue to cook about 45 minutes until the syrup is reduced.
Add lemon juice and brandy and remove from heat.
Transfer the confection to a dry, hermetically sealed container.
Serving:
Slice grapefruit halves into triangles and insert toothpicks into each triangle.
Serve with a pitcher of cold water with fresh, sweet lemon juice and mint leaves.
Dulce – Pomelo Confection
Ingredients:
1 kg. (about 2 lb.) pomelo peels (from 2-3 pomelos)
1 ¼ kg. (about 3 lb.) sugar
1 ¼ c. water
½ level tsp. citric acid (sour salt)
Juice from 2 fresh lemons
Preparation:
Scrape the fruit lightly.
Slice the peel into 2-3 cm. (1-1 ½ - inch) strips and remove the white layer.
Roll each slice into a small cylinder and pierce several of these with a long needle and thread.
Tie up thread to form a “necklace” of rolls.
Boil once in a pot with lots of water.
Allow to rest in refrigerator for 3 days, changing the water every once in a while to remove the bitterness.
Place half sugar, water, and citric salt in a wide pot and bring to a boil.
Immerse 2-3 necklaces at a time, cook about 2 minutes, and remove.
Add the remaining sugar, cook a little, and immerse the remaining necklaces.
Finally, return all the fruit necklaces to the pot and if a large quantity of syrup remains, cook until it thickens. This method allows the syrup to remain transparent.
