Mori Akiko Sensei
(Note - This recipe is adapted from one
by Akiko Mori Sensei in Tokyo, Japan)
1 zabon or buntan
2 large grapefruit
granulated sugar 400gm (14oz)
extra for later use
- Zabon or buntan (pomello) are available in many
Asian markets. They look like giant grapefruit and have a thick
skin and pith. Grapefruits can be substituted for this recipe.
Organic fruit would be the first choice but conventional fruit
will be fine as well. Make sure to wash and scrub the skin well
before proceeding with the recipe.
Stand the fruit upright on a board and using a sharp
knife remove the skin and pith cutting from top to bottom being
careful not to remove the fruit with the pith. Remove the skin
and pith in about 2.5cm (1inch) widths. If using pomello, which
has very thick pith, trim the white pith so that the skin and
pith is about 6mm (1/4inch) thick or so. Soak in ample cold water
overnight. Drain the water, place in a heavy bottom pan and cover
with fresh cold water. Bring to the boil, turn down the heat and
gently boil for about 10 minutes. Drain the water, add fresh cold
water and again bring to the boil. Turn down the heat and gently
boil until the skin is tender but not mushy. This can take anywhere
from 15 to 30 minutes or so. A good test is to insert the tip
of a sharp knife into the skin. If it goes in easily it is probably
When ready drain the water and add fresh cold water
just to cover (less is better than more). Add the sugar and again
bring to the boil and turn down the heat and cook at a low simmer/boil
until the water/sugar has reduced in volume and becomes thick.
This can take 30 minutes or more but be careful that the heat
is not too high or the syrup may turn to caramel. Add the juice
of 1 or 2 lemons and continue to cook until the syrup again becomes
thick being careful not to have the heat too high.
When ready remove the peel from the syrup and let
cool on a wire rack. When cool cut the peel crosswise into approximately
9mm (3/8inch) pieces. Place the pieces of peel on a parchment
or waxed paper lined baking sheet. Sprinkle liberally with granulated
sugar and roll the pieces around making sure they are well coated.
Let sit for 1 hour and again sprinkle liberally with more granulated
sugar. Using your fingers tips gently press the sugar into the
peel being careful not to press to hard. Let dry for a couple
of hours more and then place in a covered container and store
in a cool place. If properly cured these should keep for a couple
of weeks or so.
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