Candied fruits are tasty and healthy, sweet, but not very high in calories. And also beautiful. Try to cook them according to a proven recipe from the time of our grandmothers.
Pick your recipe
I want to share the secret of candied fruits that my grandmother taught me to make. This delicious sweet decorates the table, healthy sweets are loved by almost everyone. What we need? Fruits, granulated sugar and citric acid.
Fruits must be ripe but solid. Suitable pears, apricots, peaches, cherries, watermelon peel i.e. the part between the pulp and the green crust.
I prefer to always remove the bones, as some may change the taste of the product over time, or they will begin to secrete completely useless substances. Better not take the risk.
Briefly tell you how to prepare fruit. Naturally, they should be washed, and then proceed to the removal of seeds. If you use a dryer for dried fruits, then the size does not matter, and if drying takes place under the sun, then do not make large pieces, they can dry out poorly and soon deteriorate.
Peaches and pears can be divided into two parts, but from the apricots you can easily take out the bone with a stick or pencil, without dividing into two parts. We divide the pears into two parts, and in the process of drying we connect two halves.
Secret: if you have a large number of fruits, then slicing them put in cold water with a few drops of lemon juice, so the fruits do not darken.
Cooking syrup. For 1 kg of granulated sugar half a glass of water, and put on a slow fire. Stir and bring to a boil.
In the boiling syrup, put the fruit, but in one layer, and boil for 3-5 minutes. We get them and lay the next batch.
This process needs to be done three times. After a three-time heat treatment, the fruits acquire a beautiful color and luster.
Secret: between boiling fruits, we add a pinch of citric acid into the syrup once in a while, which will prevent the syrup from darkening.
Boil the fruits, remove them from the syrup and let drain. and then put it in the dryer. Drying time depends on fruit size and juiciness.
In the case of apricots and cherries, I put one nut in the middle, fried pistachios complement the taste very much.
It is convenient to store ready-made dried fruits in zip bags in the freezer. Frozen candied fruits are easy to pick up on a plate, and after a few minutes they are ready to eat.
Syrup can be used repeatedly, if necessary add sugar, half a glass.
All the same can be done from pumpkins and carrots, but they need to be boiled for up to five minutes.
A set of candied fruits from the listed fruits will be surprisingly colorful, from golden yellow to bright orange.