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What Is Candied Fruit?
Fruit preserved by being cooked and
soaked in a sugar syrup. The fruit is usually boiled in the
syrup, and then left to soak for anywhere from four to fourteen
days. During the candying process, the naturally-occurring
water in the fruit is replaced by sugar, resulting in fruits
with firm textures, sweet flavors and extended keeping properties.
Fruits that are already firm, such as pineapple, apricots,
cherries, and apples, are best for candying. Soft fruits,
such as most berries, will not survive the extended soaking
process. The fruit is first poached in water, then sugar is
added to the mixture. During the prolonged soaking period,
the sugar syrup is gradually concentrated by adding more sugar
periodically. Finally, the candied fruit is left to dry outside
of the syrup for several days.
can be finished by being sugared, or
can be used as-is for dipping in chocolate or incorporated
in other recipes.
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