The Household Management Section — Candied Fruits

Madam...

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Candied Fruits How to glaze the fruit with syrup

After the fruit has boiled with the syrup, lift it out of the syrup and set it in a low oven to dry. Then boil the cooled syrup again until it sets well; then cool it, and dip the candied fruit in it so that it absorbs the syrup, and set it in warm air.

A hint: and roll it in sugar immediately after dipping (if you wish).

Choose fruit at the beginning of its ripeness (such as apricots, apples, pears, peaches, and quinces), and use sugar equal to one third of the fruit's weight, and water equal to half the fruit's weight as well. Boil the sugar in the water for 12 minutes, then put a small quantity of the fruit into the syrup. After that, fill the vessels with it before it cools, and cover the fruit completely with the syrup; then close the vessel with a tight lid of cork or rubber, so that no air may seep into it and spoil it.

Hints

1 — If you use fully ripe fruit, it spoils quickly. 2 — If you put in all the fruit at once, it gets knocked about and does not keep its shape. 3 — Hard fruit such as quince is boiled first until tender, then dropped into the syrup and cooked.

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