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Dessert

Candied Fruits

A method of preserving fruit by boiling in sugar syrup and drying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Candied Fruits

Oven, in the book's wordsA warm oven

Ingredients

Directions

The book says “a warm oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Make the syrup

  1. Make a syrup by boiling equal parts sugar and water until dissolved.

  2. Add the fruit and boil until tender.

Soak and dry

  1. Let the fruit sit in the syrup for two days.

  2. Remove the fruit, drain carefully, and place on plates.

  3. Sift sugar over the fruit and dry in the sun or a moderately warm oven (350°F / 175°C).

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

Sugar
Forms the syrup that sweetens the fruit and, as it dries, a sugary coating on the surface.
Fruit of your choice
Is the main food that absorbs the syrup and becomes candied.
Water
Dissolves the sugar so it can form a syrup that the fruit can absorb.

The step that matters

Drain carefully after the two-day soak. Handling the fruit gently keeps it from tearing or breaking apart after the sugar has softened its structure. Draining well removes excess syrup so the sugar coating dries evenly instead of becoming sticky.

“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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