To Candy Fruit

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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After peaches, quinces, plums, or citron, have been preserved, take them from the syrup, and drain them on a sieve. To a pound of loaf sugar, put a small cup of water, and when it is dissolved, set it over a moderate fire, and let it boil; when it boils, put in the fruit to be candied, and stir continually until the sugar granulates over the fruit; then take it up, and dry it in a warm oven. If not sufficiently candied, repeat the operation.