Francisco Migoya

Candied Honeycrisp Apples

Preparation info
  • Yield 500 g / 1 lb 1.64 oz

    20

    Portions
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1.135 kg / 2 lb 8.02 oz sugar
  • 340

Method

  1. Prepare the sugar syrup by cooking the sugar, water, and lemon juice on very high heat until it has reached a temperature of 160°C / 325°F.
  2. Add the apples to the syrup and reduce the heat to low. Cook very slowly until the pectin in the fruit has been activated and the fruit is translucent. Remove the apples from the liquid and place on silicone paper, a nonsti