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Dessert

Crystallized Fruit

A simple candied fruit made by drying fruit, soaking in sugar syrup, and drying again.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Crystallized Fruit

Ingredients

Directions

Prepare the fruit

  1. Select very ripe fruit and thoroughly dry it.

  2. Allow the dried fruit to "sweat" for a while.

Make the syrup and dip

  1. Prepare a heavy syrup by combining 2 cups of sugar with 1 cup of water.

  2. Dip the dried fruit in the hot syrup for 2 to 3 minutes.

  3. Remove the fruit and let it dry again.

Recipe from a historical cookbook (Internet Archive).

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

Very ripe fruit
Provides the flavor and texture that the sugar syrup infuses and preserves.
Granulated sugar
Sweetens the fruit and, at high concentration, draws out water and helps preserve it.

The step that matters

Dip the dried fruit in the hot syrup. Surface moisture dilutes the hot syrup and slows sugar uptake, so the fruit should be thoroughly dry before dipping. Sugar concentration is what draws water out of the fruit and preserves it.

“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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