Categories: Fruits, Desserts, Candies, Madison 
      Yield: 1 servings 
  
      3    Plump, pink grapefruit, 
           - preferably organic 
  2 1/2 c  Sugar 
  1 1/4 c  Water 
      2 tb Corn syrup 
           Superfine sugar; for coating 
      5 oz Semisweet chocolate 
      1 tb Butter 
  
  SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits 
  and cut halves again in half. Place peels in large pan, cover them with 
  cold water and bring to boil. Simmer 25 minutes. Remove peels and let them 
  cool until they are easy to handle. Hold peels firmly against counter and 
  gently scrape away most of white pith just below skin. Cut cleaned peels 
  into strips with knife or scissors as narrow or wide as you like. In 
  2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil. 
  When syrup is clear, add peels, lower heat and cook slowly until peels are 
  translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a 
  few at a time and spread them out on rack to drain about 15 minutes. While 
  they are draining, thickly cover large plate with super- fine sugar. Set 
  several pieces at a time in sugar and turn them to coat them. When evenly 
  coated, set them aside on another plate or piece of parchment paper thinly 
  coated with sugar. This process will need to be done in several batches. If 
  sugar become lumpy with beads of syrup, pass it through a strainer, then 
  continue using it. Set aside sugared peels about 1 hour or until they are 
  dried. Carefully package them in tin or plastic container and store either 
  in cupboard or refrigerator. To dip peels in chocolate, melt semisweet 
  chocolate over simmering water along with butter. Stir well to ensure that 
  mixture is smooth before removing from heat. Dip each rind into chocolate, 
  coating most of it but leaving a little "handle" to grasp. Or, completely 
  immerse each rind in chocolate, then remove with 2 forks or pair of 
  chopsticks. Set slices on parchment paper or cake rack and place in cool 
  place to harden. Once chocolate has set, pieces can be stored in 
  refrigerator. Chocolate will discolor when it cools but will become dark 
  and glossy again once brought to room temperature. 
   
  Makes 3 Cups 
   
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK