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Slice the citrus fruits you plan to candy, and process smaller fruits, such as cherries or strawberries, whole. Tropical fruits, including pineapples, papaya and kiwi, are typically candied in slices or chunks, but they can also be candied whole.
Chunks of fresh melon turn into colorful, bite-sized chunks of sweet candy. Don't be afraid to try other fruits as well. It's not uncommon in specialty stores in Europe and elsewhere to find candied whole dates and figs, along with wild berries and whole pears.
Select the freshest possible fruit for your candied delicacies. Clean and dry the fruits thoroughly, and leave berries, cherries and strawberries whole.
If you are preparing candied orange or lemon peel, carefully remove the peel and slice it into long, narrow strips. While the sliced, chunked or whole fruits require no additional preparation, you need to blanch the strips of citrus peel in boiling water for at least 20 minutes then allow them to dry completely before putting them in the sugar-syrup.
In a large, heavy saucepan or stockpot, combine sugar and water to create a thick syrup. For most fruits, the sugar-to-water ratio should be three parts water to one part sugar, so you should use 3 cups of water for every 1 cup of sugar.
Bring the sugar mixture to a boil, and carefully add the prepared fruit to the syrup, making sure it is completely covered.
Reduce heat to medium-low and cook the fruit for 30 to 50 minutes, stirring occasionally to turn the fruit slices. The goal is to cook the fruit until it is translucent, but not falling apart.
When you're preparing candied citrus peel, the sugar-to-water ratio should be one-to-one. Put wax paper on a cooking sheet and top it with a wire rack.
Remove the cooked fruit from the syrup with a slotted spoon and put it onto the rack and allow the fruit to cool and dry.
Whole fruit , smaller pieces of fruit, or pieces of peel , are placed in heated sugar syrup , which absorbs the moisture from within the fruit and eventually preserves it.
Depending on the size and type of fruit, this process of preservation can take from several days to several months.
The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar , preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.
Fruits that are commonly candied include dates , cherries , pineapple , as well as a root ginger. Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly stronger sugar solutions for a number of weeks, and then dry off any remaining water.
Candied fruits such as cherries are commonly used in fruitcakes or pancakes. From Wikipedia, the free encyclopedia.
Fruit preserved with sugar. Retrieved Archived on 24 November