Candied Grapefruit Slices

Preheat the oven to 250°F.

Using a serrated knife, carefully cut grapefruit into 1/4-inch-thick slices, discarding the end pieces and seeds. (Choose the best 1 dozen slices, ones that hold together well, and enjoy the rest as a cook’s treat.)

Layer 1 dozen slices in a large, wide pot, cover by about 2 inches with water and bring to a gentle boil.

Reduce heat to medium-low and simmer, without stirring, for 5 minutes.

Using tongs, carefully transfer grapefruit to a plate; discard water.

In the same pot, combine 3 cups of the sugar, salt and 2 1/2 cups water and cook over medium-high heat, stirring often, until dissolved.

Again layer grapefruit in the pot, bring to a gentle boil, and then reduce heat to medium-low and simmer for 15 minutes, frequently spooning the sugar syrup over the top slices.

Arrange a wire rack on each of 2 large, rimmed baking sheets.

Using tongs, remove grapefruit slices and arrange in a single layer on racks. (Discard sugar syrup, or cool and reserve for sweetening cocktails or drinks.)

Bake, rotating the trays once or twice, until just dried out, about 40 minutes.

Spread remaining 1 cup sugar in a wide, shallow dish.

One at a time, generously dredge slices in sugar to coat, returning them to the wire rack. (Discard remaining sugar.)

Set aside to let dry in a cool spot overnight, and then cut into quarters. Store in an airtight container for up to 2 weeks.