Preserved Fruits
Ingredients
Directions
Prepare the peel
Soak the peel in strong saltwater for 6 days.
Boil the peel in spring water until soft, then drain in a sieve.
Make the syrups
Make a thin syrup with 1 lb sugar candy and 1 quart water; boil the peel in it for 1 hour until clear.
Make a thick syrup with sugar and enough water to dissolve it; add the peel and boil over low heat until the syrup candies.
Dry and finish
Remove the peel, dust with powdered sugar, and dry in a cool oven.
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-candy
- Sweetens the peel and, dissolved in the thin syrup, clears it as it cooks.
- Sugar
- Builds a thick syrup that candies on the peel's surface, giving it a firm, sweet coating.
The step that matters
Boil in the thick syrup until it candies. Sugar must reach a high enough concentration to crystallise rather than stay liquid. Boiling over low heat gives the syrup time to thicken evenly without scorching, so the peel absorbs sugar fully and sets with a candied coating.
“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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