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Candying Fruit (Candy Fruit)
Preparation info
- Difficulty
Easy
Appears in
By Anne Willan
Published 1989
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
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.
Arrange
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