How to cook candied fruits
You will need - fruit, sugar, water, powdered sugar
1. Thoroughly wash and dry the fruit or skin, cut into slices if necessary. If crusts are used, they must be soaked in water for 3-5 days before cooking candied fruits for the disappearance of bitterness, changing the water every day. Then the peel is boiled for 10 minutes 3 times, each time in fresh water.
2. Boil sugar syrup (2 cups of sugar per glass of water) and put future candied fruits into it. It is necessary to cook the fruit long enough until they are completely saturated with the sweet syrup - from 40 minutes to 2 hours.
3. Remove fruits from the pan, dry and roll in powdered sugar.
Fusofacts
- Candied fruits are candied fruits or pieces of fruit that are first boiled in sweet syrup and then dried. Some people also use peels (for example, oranges, lemons, and even melons) to make candied fruits.- Mostly candied fruits go well as a decoration for confectionery - cakes, pastries, pies, rolls. Sometimes they are put in place of the filling.
- Candied fruits are from the East. Due to the hot climate, residents had to look for new ways to store food. So they tried to boil exotic fruits first in sugar syrup, and then dry them well. The treat that we are accustomed to today was considered a real luxury at that time. Only wealthy people could afford candied fruits. Subsequently, merchants found out about the benefits of trade in candied fruits and began to supply them to Europe. Only many years later local producers learned how to make candied fruits. In Russia, the production of candied fruits began to be dealt with in the XIV century - they did something similar to "dry jam". After 1917, candied fruits disappeared from sight for some time, the old recipe was forgotten, but then the delicacy returned to the tables of Russians again.
- For the preparation of candied fruits, apples, pears, cherries, plums, citrus fruits (together with the peel) and other fruits, as well as ginger, are widely used.
- According to the method of surface treatment, candied fruits are divided into two types: folding and glazed channeled or replicated. Folding candied fruits are covered with a strong film of dried syrup, and the surface of candied or replicated ones is a glassy crust. This is due to the fact that after boiling, they are thrown back, allowing them to drain, and again dipped in high concentration sugar syrup. To get candied candied fruits, it should have a temperature of 35-40 degrees, and it takes about 10 minutes to keep the fruit in it. Copied candied fruits are a subspecies of candied candied fruits. With this method, the fruits are dipped in hot saturated sugar syrup for several minutes, and then dried at a temperature of 50 degrees.
- The average cost of shop candied fruits - from 100 rubles. per package of 150 grams (data for Moscow as of July 2019). If you cook yourself, you can save more than half on groceries.