Italian Confectioner

Ingredients

• dry fruit or paste
• clarified sugar

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare the fruit by washing and drying it thoroughly.

2. Arrange the fruit in a nearly square mold with wire gratings, placing them side by side without touching.

3. Cover the first layer of fruit with a second layer, continuing until all fruit is arranged.

4. Place a grating on top and weigh it down with an iron or lead weight.

5. Heat the mold in a 350°F (175°C) oven.

6. Boil enough clarified sugar to fill the mold, then let it cool slightly before pouring it in.

7. Allow the candy to set for 10 to 12 hours without disturbance.

8. Uncork the mold to strain out excess syrup.