Federation of Quebec Maple Syrup Producers
Makes about 48 candied peels



3 medium-size pink grapefruits
Water for poaching peels
3 cups (750 mL) maple syrup
1 cup (250 mL) water
4 oz (115 g) 70% cacao dark chocolate
Maple Flakes New! Sold in most grocery and specialty food stores

Cut each grapefruit into eight sections. Peel carefully. Set aside fruit for another recipe. Using a thin-bladed knife, remove pith and cut peels in half. Poach peels in a large saucepan filled with water for about thirty minutes. Drain and return to pan. Add maple syrup and water and bring to a boil. Reduce heat and simmer, uncovered, for 2 hours or until peels turn translucent. Remove from heat and let cool. Dry peels on a rack. Melt chocolate in a double boiler. Dip half of each peel in the chocolate, place on parchment paper, and sprinkle with Maple Flakes.