Candied fruits are tasty and healthy, sweet, but not very high in calories. And also beautiful. Try to cook them according to a proven recipe from the times of our grandmothers.
I want to share the secret of candied fruits that my grandmother taught me to make. This delicious sweetness decorates the table; almost everyone loves healthy sweets. What we need? Fruit, granulated sugar and citric acid.
The fruit should be ripe but firm. Pears, apricots, peaches, cherries, watermelon rind, i.e. the part between the pulp and the green rind.
I prefer to always remove the seeds, as some may change the taste of the product over time, or they will begin to release completely unhealthy substances. Better not to risk it.
I will briefly tell you how to prepare fruit. Naturally, they should be washed, and then proceed with the removal of the seeds. If you use a dryer for dried fruits, then the size does not matter, and if drying takes place under the sun, then you should not make large pieces, they can dry badly and will soon deteriorate.
Peaches and pears can be divided into two parts, but from apricots you can easily remove the pit with a stick or pencil without dividing it into two parts. We divide the pears into two parts, and in the process of drying we connect the two halves.
Cooking syrup. For 1 kg of granulated sugar, half a glass of water, and put on low heat. Stir and bring to a boil.
Put fruits in boiling syrup, but in one layer, and boil for 3-5 minutes. We take them out and lay the next batch.
This process needs to be done three times. After three times of heat treatment, the fruits acquire a beautiful color and shine.
We boiled the fruits, take them out of the syrup and let them drain. and then put it in the dryer. Drying time depends on the size of the fruit and the juiciness.
In the case of apricots and cherries, I put one nut in the middle, fried pistachios very much complement the taste.
It is convenient to store ready-made dried fruits in zip bags in the freezer. Frozen candied fruits are easy to scatter on a plate, and in a few minutes they are ready to eat.
The syrup can be used many times; if necessary, add granulated sugar, half a glass each.
All the same can be done with pumpkin and carrots, but they need to be boiled for up to five minutes.
A set of candied fruits from the listed fruits will be surprisingly colorful, from golden yellow to bright orange.
