Candied Greengages
Ingredients
Directions
Prepare the fruit
Prepare the greengages as if canning them.
Add a few grains of Emerald green to the blanching water.
After the cold water bath, place the greengages on willow trays to dry for one hour.
Put the greengages in earthenware jars.
Make the syrup
Pour hot sugar syrup over them, making it 25° Baume when boiling.
After eight hours, drain the syrup.
Reboil the syrup.
Increase its strength to 26° Baume by adding glucose.
Pour the syrup gently over the greengages.
Ensure the syrup is not too hot to avoid breaking the greengages.
When the syrup reaches 33° Baume, the greengages are candied and should retain their shape and firmness.
Store
Store the candied greengages in stone jars.
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
- Sugar
- Forms a concentrated syrup that preserves the fruit and makes it sweet.
- Glucose
- Adds to the syrup's strength and helps resist sugar crystallising, keeping the candied fruit smooth.
The step that matters
Pouring the syrup gently. Hot syrup can break or split the soft fruit, so it should be cooled slightly before pouring gently over the greengages. Keeping the fruit intact preserves its shape and firmness during candying.
“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.
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