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Frutta Sciroppata
Fruits in Syrup
- Makes enough to fill a
1.5 kg
jar - Difficulty
Easy
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This is half way between a compote and crystallized fruit. The secret is to achieve a degree of sugar concentration in the liquid so that it functions as a preservative. The fruit should keep its shape. Ripe peaches, plums or kumquats are all ideal. It is often served with ice-cream or panna cotta.
Ingredients
1 kg 2¼ lb 800 g 1¾
Method
If using peaches, blanch them briefly in boiling water, then skin and halve them and remove the stone.
Put the sugar, water and vanilla pod in a large pan and heat gently until the sugar has completely dissolved. Add the fruit and cook gently until just tender — anything from 25 minutes for the softest fruit to 40 minutes for harder ones. Remove the fruit with a slotted spoon and set as