Candied Ruby Grapefruit

Ingredients
1 large pink grapefruit
400g sugar or equivalent to weight of grapefruit

Method
Cut the grapefruit in half, cross wise, and remove juice.
Cut each half into 6 wedges - without cutting out any of the residual flesh. Place wedges into a heavy bottomed pot. Cover with cold water and bring to the boil. Remove from heat, drain and immediately and place wedges back in pan and cover again with cold water, then bring to the boil again. Remove from heat, then strain and weigh the fruit.
Place the fruit back into the same pot with the same weight of sugar as fruit but no added liquid. Using a simmer pad or very controlled low heat, stir until the sugar dissolves and allow to cook slowly for approximately an hour, stirring occasionally. Most of the dissolved sugar should have been incorporated into the grapefruit.
Remove from pan and place on a cake rack over a plate and allow to drain overnight or a few hours at the least.

Chooks note: Can be added to Christmas cake or as a topping. Dip some in dark chocolate ... Mmmmmmm. Substitute orange for grapefruit. I guarantee people will fight over it (thanks Kerry for the chocolate orange inspiration). If you decide on using orange peel, peel the orange avoiding any of the pith and then follow the above. 
If you can manage to spare any, wrap in cellophane or pop in a pretty jar as a gift.