Candied Fruit

Many of the recipes for Italian desserts contain dried and candied fruit. Although American raisins and currants rank with any in Italy, the quality of Italian candied fruit is superior to that available in the United States. If you can locate a source of candied peel — orange, lemon, or citron sold by the piece (it will resemble halves or quarters of the peel left intact) — by all means use this and dice it yourself, rather than use the diced, packaged variety. Or consult the mail order houses listed in Sources of Equipment and Ingredients. If, as a last resort, you must use the standard supermarket variety of diced candied fruit or peel, be sure to rinse it well, chop it more finely, and soak it in rum or orange liqueur for a few hours before using it in a dessert.