Catherine Brown

Candied Fruit or Peel

Preparation info
    • Difficulty

      Medium

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This is a lengthy process but not an arduous one.

Cook’s Tip: Only use fruit or peel of the best quality and therefore the best flavour.

Ingredients

  • 500 g (1 lb 2 oz) ripe fruit (plums, apples, pears, cherries

Method

Preparing Fruit

Plums should be pricked all over, cherries stoned and apples and pears peeled and halved or cut into quarters. Orange and lemon peel should be cut into quarters. Place fruit or peel in a pan and just cover with water. Cook gently till tender. Drain. Measure 300 ml (