Candied Fruits
Ingredients
Directions
Make the syrup
Make a syrup by combining sugar and water in a saucepan.
Soak the fruit
Pour the hot syrup over the arranged fruit in a shallow vessel.
Cover the fruit and let it stand for 24 hours.
Repeat this process for 8 days, reheating the syrup each time.
Once done, spread the fruit on boards or plates to dry.
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
- Granulated sugar
- Sugar syrup infuses the fruit, preserving it and making it sweet and firm.
- Fruit
- Provides the main body that absorbs the syrup and becomes candied over the repeated soaks.
The step that matters
Reheating the syrup each time. Syrup must be hot when poured over the fruit each day so its higher sugar concentration can keep drawing water out of the fruit and penetrate it fully.
“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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