School Lunches
Ingredients
Directions
Prepare the skins
Wash the fruit skins in clear water after removing them from salt water.
Boil the skins until tender.
Cut the skins into small pieces.
Candy and finish
Boil the pieces in a thick sugar syrup until they are transparent.
Lift the pieces from the syrup and allow them to cool so excess syrup runs off.
Roll the cooled pieces in fine granulated sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fruit skins
- Provide the chewy, flavourful base that the sugar syrup penetrates and sets.
- Sugar
- Forms a thick syrup that sweetens and preserves the skins, and a coating that keeps them from sticking.
The step that matters
Boiling the pieces in the thick sugar syrup until transparent. Sugar must replace the water in the skins slowly; boiling too hard or too briefly leaves pieces tough, cloudy, or sticky. Transparency signals the syrup has fully penetrated the skin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.