Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


Crystallizing is a process which gradually exposes partly poached fruit to a stronger and stronger syrup so that the water content diffuses out and is replaced by sugar. The reason candied fruits are expensive is not related to difficulty of production but is down to the fact they can only be made using tedious and painstaking procedures repeated every day for 12 days. Be warned that there are