2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Candied fruits are a rich and delicious food. In France, candied fruit is a very common phenomenon, displayed in stores in irresistible piles and sold by the kilo. French housewives, armed with a bag of candied pears, tangerines or pineapple, can give a special taste to any cakes and pastries.
Candied fruits can be cut into small pieces and mixed into sweet yeast dough, can be cut into thin slices and used to decorate cream-filled cakes or simply placed in small plates and served after the main course as petit fours..
If you make candied fruit at home, you will not only save a lot of money, but you will also get great pleasure. The hardest ingredient is patience - it takes a long time to get the right texture. But you need no more than 10 minutes to boil the syrup.
How to choose fruits
Choose fruits with a firm, even texture - pears, pineapples, peaches, plums, apricots and citrus fruits. Large citrus fruits such as oranges are cut into slices before being candied. If you leave them whole, the syrup will not penetrate the thick crust.
Thin-skinned kumquats and small oranges can be whole candied.
Pineapples should be peeled and cut into slices or pieces - the smaller they are, the faster they become sugary. Mango, papaya and lychee can be prepared in the same way.
Some fruits are not susceptible to sugaring - for example, bananas, as well as grapes, which are very watery.
Storage
As the long soaking in syrup has a protective effect on the fruit, they last up to three months in a jar with a screw cap. Cut into pieces and slices dry faster than whole.
Sugared pineapple
Necessary products:
450 g pineapple, sliced, without core
850-900 g of sugar
Method of preparation: Put the cooked fruit in a saucepan with enough boiling water to cover it. Cook over very low heat for 10 minutes until the fruit is soft.
Drain 300 ml of liquid from the cooked fruit in a saucepan and remove the rest. Put the fruit in a pan or bowl. Add 150 g of sugar to the liquid and heat slowly until the sugar dissolves, then boil to thicken the syrup.
Pour the syrup over the fruit and leave to soak for 24 hours. The next day, drain the fruit syrup in a saucepan and add 50 g of sugar. Bring to a slow boil until all the sugar has dissolved, and pour the syrup over the fruit again. Leave to soak for 48 hours.
Return the syrup to the pan, add another 50 g of sugar and cook until the sugar dissolves and the mixture forms a thick clear syrup. Repeat soaking and boiling 3-4 times until the syrup reaches the consistency of liquid honey.
Allow the fruit to absorb the syrup from 2 days to 2 weeks (the longer it soaks, the sweeter it becomes) Remove the fruit from the syrup and place on a wire rack in a warm, dry place for 1 to 3 days until dry.
To complete the procedure, prepare fresh syrup of 450 g of sugar and 150 ml of water and cook for 1 minute. Immerse each piece of fruit in boiling water, then in the syrup and return to the rack to dry.
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