|The rinds of eight grapefruit halves|
|I wonder if he chose this particular fruitcake recipe because it specifically says to mix the ingredients by hand? Humm... I wonder... .|
I'll post photographs of Mr. Big Food's fruitcake soon. It hasn't been "watered" but I hear tell the virgin version is pretty darned good.
My fruitcake preparations are progressing nicely, I think.
|I tried to cram them all onto one platter and tore one. What was I thinking?|
After the grapefruit rinds soak for 24 hours in salt water, they are rinsed, put in a pot, covered with cold water, brought to a boil then drained. Six times. Pot, rinds, water, boil. Repeat. They then simmer for an hour after which time they are somewhat fragile (see photo caption) and are ready for the next stage.
|The gumbo pot with six cups of water + 12 cups of sugar|
|Candied grapefruit rinds...|
That's right. My Christmas Fruitcake is going to be steamed, then baked, in candied grapefruit rinds. That's right. Just as soon as I can schedule kitchen time.
(Though to be honest, I'm not sure they turned out as they should have. Wait and see. They cool for 12 hours in the syrup which took forever to get to the soft ball stage.)