Anne Willan

Candying Fruit (Candy Fruit)

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Sliced fruits or julienne of citrus peel can be candied to eat alone, as a garnish, or to dip in chocolate. Small whole fruits such as cherries can be candied in the same manner. This is a simpler method than for larger whole fruits, such as marrons glacés.

Method

  1. Cut about 1 lb/500 g fruit such as oranges, grapefruit or limes in· in/1 cm slices. (Cut pineapple in half slices or chunks.) Heat 2 lb/1 kg sugar with 1 qt/1 L water in a shallow pan until dissolved. Bring the syrup just to a boil.

  2. Arrange