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Pink Grapefruit Turkish Delight

I found this recipe in one of the Guardian Magazines one weekend, Erik has always loved Turkish Delight. I really don’t like it, I find it over sweet but when I found this recipe it occurred to me that the somewhat bitter aftertaste of grapefruit might just be a good thing.

One thing I didn’t realise was that there is no gelatine in Turkish delight! It is set with cornflour, corn is gluten free. However if gluten free is important to yo check that your cornflour is additive free. If your cornflour is as it should be then these are gluten free, vegan but still delicious!


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Pink Grapefruit Turkish Delight
pink grapefruit turkish delight featured image
Course Sweets
Cuisine British
Servings
Ingredients
Course Sweets
Cuisine British
Servings
Ingredients
pink grapefruit turkish delight featured image
Instructions
  1. Line a 20 x 20cm baking tray with foil and with your fingers or a piece of kitchen paper lightly oil the surface, do not use olive oil - you need flavourless vegetables oil. Put the tin aside.
    oil a foil lined tin
  2. Add 80ml of cold water to the cornflour and stir together and set aside.
    add cornflour to water
  3. Tip the grapefruit juice, sugar and star anise into a saucepan and on a low heat dissolve the sugar. You should feel no grittiness with the tip of the spoon on the bottom of the pan.
    add all ingredients to pan
  4. Add the cornflour mix and stir until combined, turn up the heat to medium and keep stirring. Once this mixture has thickened the remove the star anise, don’t live the spice in there too long it will become bitter and dominant.
  5. Now it it’s a case of stirring for about 20 minutes, ensuring that you get all the way to the bottom of the pan - you need to ensure that you don’t stick to the bottom as the sugars could caramelise.
  6. When you think that the mixture has become firm enough drop a little into a dish of ice cold water, if it forms a firm but still pliable ball then it is ready - if the blob dissipates then you need to continue cooking.
    too soft then continue cooking
  7. Test again and if the sample ball holds firm once cooled then tip the mixture into the prepared baking tin and leave to cool and set completely.
  8. Turkish delight is usually dusted with Icing Sugar, but i find that this goes damp very quickly, I find a 50/50 mix of Cornflour and Icing Sugar a better blend. Dredge the surfs of the set Turkish Delight with the Sugar mixture and tip it out onto a dusted cutting board. Slice the whole slabs up into cubes dusting as and when you need too. Toss the finished sweets in the loose powder to cover every cut surface.
    cut into cubes
Recipe Notes

The finished sweets should be kept in an airtight container and eaten fairly quickly - if yo live in a very humid atmosphere (like my readers in Florida) then you’ll need to eat thee quickly. An alternative is to cut the sews slightly smaller and rather than dusting with Icing Sugar dip them in tempered dark chocolate and that will keep the air out and extend their shelf life.

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