Home Candied Fruits Recipe
Fragrant, colorful, delicious candied fruits will complement your pastries or just serve as a separate dessert for a cup of tea or coffee. This recipe attracted me with its simplicity. We will use the whole orange, together with the juice. Candied fruits are stored for a long time. I usually cook a whole portion and store it in the refrigerator.
Servings
1
Cook Time
120minutes
Servings
1
Cook Time
120minutes
Ingredients
  • 2pieces Orangelarge, 450-500g
  • 230gram Sugar+for sprinkle
Instructions
  1. The advantage of this dessert is its versatility. There is no need to observe the exact proportions. Small mistakes in grammar writing will not play a special role. Simple sugar should be about 2 times less than in an orange (in general).
  2. Wash the oranges, wipe, cut in half and squeeze out the juice.
  3. Pour it into the sugar. The approximate amount of juice will be about 150-200 ml. That’s enough. If less, add water. And mix well. If the sugar is large, it can be sent to the microwave for 3-5 minutes to dissolve the sugar.
  4. Cut the orange peel into strips ~ 0.5 cm and transfer to the future syrup.
  5. Now we send it to the microwave at the maximum temperature. We will prepare the pulses for 4 minutes. The number of pulses depends on the thickness and hardness of the peel. This usually happens 4-6 times for me. It is better to take a little longer than non-aggressiveness, and the peel is firm.
  6. It is better to open the microwave oven periodically during each call. The mass will boil!!! Caution!!! I CAN’T TOUCH IT!!! make sure it doesn’t boil off. At the end of each pass, remove, mix well. After each time you will notice how the oranges will start to change color. They will become more transparent, similar to marmalade. And the syrup will become less and less, it will thicken.
  7. Readiness can be checked with a toothpick. She should be free to come and go. The peel should be soft.
  8. Spread over the entire dish or grill and leave to cool and dry. If you have time, you can leave the dish overnight, if not, as I have, send it to the oven at a temperature of 60-70 degrees, for about an hour.
  9. The syrup is poured into a jar, and in the future it can be used at will. I usually add it to baking directly into the dough when kneading. It can also be used as a filling for ice cream, pancakes, cheesecakes, casseroles. Add, for example, to drinks.
  10. After drying, roll liberally in sugar.
  11. And transfer to a tightly closed container. Store in the refrigerator. According to the expiration date, I can say that my candied fruits have been in the refrigerator for 1.5 months and have just been checked, they are fresh, fragrant, delicious, ready to eat.
  12. Here is a simple, affordable recipe, and the result is bright, tasty, fragrant. I hope you find this useful!!!
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