Want to share the secret candied that my grandmother taught me to do. This delicious sweetness decorates the table, healthy goodies are loved by almost everyone. What do we need? Fruit, sugar sand and citric acid.
Fruit should be mature but firm. Suitable pears, apricots, peaches, cherries, watermelon crust ie the part between flesh and green crust.
I prefer to always remove the bones, as some may change the taste of the product over time, or begin to release completely unhelpful substances. Better not take risks.
I will tell you how to prepare fruit. Naturally, they should be washed and then proceed to remove the bones. If you use a dried fruit dryer, the size doesn’t matter, and if drying takes place under the sun, it’s not worth making large chunks, they can dry badly and soon mess up.
Peaches and pears can be divided into two parts, but from apricots you can easily remove the bone with a stick or pencil, without dividing into two parts. We divide pears into two parts, and in the process of drying we eat two halves.
The secret: if you have a large amount of fruit, then chopping them into cold water with a few drops of lemon juice, so the fruit will not go dark.
Cooking syrup. For 1 kg of sugar sand half a cup of water, and put on a slow fire. Stir and bring to a boil.
In the simmering syrup put fruit, but in one layer, and boil minutes 3-5. We get them and lay the next batch.
This process needs to be done three times. After three times heat treatment, the fruit gains a beautiful color and shine.
The secret: between boiling fruit once again add a pinch of citric acid to the syrup, which will not allow the syrup to go dark.
We boil the fruit, get it out of the syrup and give it a stack, 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 earling, fried pistachios are very complementary to the taste.
Already ready ready dried fruit is convenient to store in zip bags in the freezer. Frozen candied foods are easy to roll out on a plate, and a few minutes later they are ready to eat.
Syrup can be used repeatedly, if necessary add sugar sand, half a cup.
Still 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 listed will be remarkably colourful, from golden yellow to brightly orange.