Wash and dry the fruit, cut into slices if necessary. If peels are used, soak them in water for 3-5 days to remove the bitterness, changing the water every day. The peel is boiled in different waters, 3 times for 10 minutes. Boil the syrup and put future candied fruits into it. Boil fruits until they are completely soaked in syrup – from 40 minutes to 2 hours. Remove the fruit from the pan, dry and roll in powdered sugar.
How to cook candied fruits
You will need – fruits, sugar, water, powdered sugar
1. Thoroughly wash and dry the fruit or peel, cut into slices if necessary. If peels are used, they must be soaked in water for 3-5 days before preparing candied fruit for the disappearance of bitterness, changing the water every day. Then the peel is boiled for 10 minutes 3 times, each time in fresh water.
2. Boil sugar syrup (2 cups of sugar per cup of water) and put future candied fruit into it. It is necessary to cook fruits for a long time until they are completely saturated with sweet syrup – from 40 minutes to 2 hours.
3. Remove the fruit from the pan, dry and roll in powdered sugar.
– Candied fruits are called candied fruit or pieces of fruit, which are first boiled in sweet syrup, and then dried. For the preparation of candied fruits, some also use peels (for example, oranges, lemons and even melons).
– Basically, candied fruits go well as a decoration for confectionery – cakes, pastries, pies, rolls. Sometimes they are put instead of filling.
– Candied fruits come from the East. Due to the hot climate, residents had to look for new ways to store food. So they tried to boil exotic fruits first in sugar syrup, and then dry them well. The treat we are accustomed to today at that time was considered a real luxury. Only wealthy people could afford candied fruits. Subsequently, merchants found out about the benefits of trade in candied fruits and began to supply them to Europe. Only many years later, local producers learned how to make candied fruit. In Russia, the production of candied fruit began in the 14th century – they did something similar to “dry jam”. After 1917, candied fruits disappeared for some time, the old recipe was forgotten, but then the delicacy returned to the tables of Russians.
– For the preparation of candied fruits, apples, pears, cherries, plums, citrus fruits (with peel) and other fruits, as well as ginger are widely used.
– According to the method of surface treatment, candied fruits are divided into two types: folding and glazed candied or replicated. Flip-up candied fruits are covered with a strong film of dried syrup, and the surface of candied or printed ones is a glassy crust. This is due to the fact that after boiling they are thrown back, allowing to drain, and again lowered into a high concentration of sugar syrup. To obtain candied candied fruits, it must have a temperature of 35-40 degrees, and it is necessary to keep fruits in it for about 10 minutes. Candied fruits replicated are a subspecies of candied candied fruits. With this method, the fruits are dipped for several minutes in hot saturated sugar syrup, and then dried at a temperature of 50 degrees.