Advice 1: How to cook candied

In France, candied fruit serves as a mandatory dessert since the seventeenth century. Thanks to the French delicacy, which is used in soufflés, jellies, cakes and as a standalone dessert, now available to any gourmet. And tasty to cook dried fruit in the home.

What is candied fruit? It's fresh berries or fruits, some vegetables, and citrus peel cooked in a sugar syrup, dried and glazed. All the ingredients are pre-soaked in water. It is necessary that the fruit in the heat treatment process is not lost the original shape. Finished candied fruit should be stored in glass containers, tightly zakuporit.

How to cook candied

Recipe candied orange peel attracts by the simplicity of the process and the unlimited shelf life of the finished dessert. To properly prepare the candied orange essential thick skin. Cleansed peel should be washed, then neatly cut into equal-sized parts.

To neutralize the bitter taste, the slices of orange peel, it is recommended to boil in large volume of water is about three minutes. The cooled components are then placed in a container with cold water and leave for three to five days. Necessarily every day to change the water. Capacity must be placed in a cool place, otherwise its contents may become unfit for cooking.

After the orange peel is removed from the water, it must be weighed. After all, prepare the syrup should be in strict proportion: for 1 kg peel 2 liters of water and 1.2 kg of sugar.

How to cook a syrup

Water bring to a boil, then add the sugar, mix well and again bring to boil. Then place the orange peel into the syrup and cook until until the liquid becomes thick. The appearance of the dessert resembles jam.

Ready candied need to cool – it takes four or five hours, then each crust, roll in powdered sugar and place on dessert dish. After the candied fruit stands, they must be carefully folded into a glass jar. To keep the dessert should be refrigerated.

Cooked this way the candied fruit can be used for filling cupcakes, cakes, rolls, add ice cream or whipped cream, are eaten as a separate dessert.

Advice 2 : How to make candied

Candied fruit is boiled in a thick sugar syrup and dried pieces of fruit. They were happy to do as in America and Western Europe, and Russia. And in Ukraine, by the way, candied referred to as dry jam.
How to make candied
You will need
    • fruit
    • sugar
    • knife
    • pan
    • colander
    • Board
    • gauze
    • jar with lid
Measure 1300 g of sugar and 300 ml water, boil on low heat for 10 minutes after boiling. The quality of the syrup will depend on how strong or on the contrary soft get your candied fruit. If the syrup to make more cool pieces of fruit are at risk quickly to sugar. Then will come the delightful springy serdtsevini, so we all loved the candied fruits. Weak syrup – in which water content more than specified will not allow the fruit to dry properly, which also negatively affect the candied fruit.
Blanch the sliced fruit in boiling water. Peaches and apricots – 3 min., apples, pears, quince – 5 min., orange of three and lemon peel – 7 minutes Then drain and dry. (The indicated amount of water and sugar is enough for 1 kg blanched fruit or crusts).
Dip pieces of fruit into the syrup, bring to a boil and turn off. Repeat the operation three times with an interval of 12 hours. Each time a pre-prozivaete fruit, bring syrup to a boil, put the fruit back and let the syrup boil again. On the fourth time before to return the fruit, boil down the syrup to half and turn off when the fruits become almost transparent. This transparency is the main criterion that you have done everything correctly.
Drain fruit in a colander and leave for 5-6 hours to the remaining syrup was able to fully move on. It can be used for drinks. And the candied fruits should be in one layer put on a large wooden Board, cover with gauze and leave to dry. Someone is using for drying of candied oven - in fact, that's one way. But the best texture is obtained if they are dried on a small draft within 3-4 days. Periodically lift the candied fruit and then turn them. So the process will go more evenly.
Ready candied sprinkle with sugar or icing sugar. If desired, you can add a little natural vanilla. Store the candied fruits better in a glass jar with a tight-fitting lid, then they will retain the quality.
When cooking the syrup, it is important to take exactly as much sugar as listed in the recipe. Take less candied fruit can come out not such as you would like.
Useful advice
The best candied – fruit rich in pectin, for example, quince. Some varieties of apples and pears is only slightly inferior to her.
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