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In a large, heavy saucepan or stockpot, combine sugar and water to create a thick syrup. For most fruits, the sugar-to-water ratio should be three parts water to one part sugar, so you should use 3 cups of water for every 1 cup of sugar.
Bring the sugar mixture to a boil, and carefully add the prepared fruit to the syrup, making sure it is completely covered. Reduce heat to medium-low and cook the fruit for 30 to 50 minutes, stirring occasionally to turn the fruit slices.
The goal is to cook the fruit until it is translucent, but not falling apart. When you're preparing candied citrus peel, the sugar-to-water ratio should be one-to-one.
Put wax paper on a cooking sheet and top it with a wire rack. Remove the cooked fruit from the syrup with a slotted spoon and put it onto the rack and allow the fruit to cool and dry.
When the fruit has dried completely, roll a few pieces at a time in a shallow dish of granulated sugar, taking care to coat each piece thoroughly.
Put the pieces on a clean rack to dry. For storage, place the candied fruit in single layers on pieces of waxed paper in an airtight container.
You can store candied citrus peel for up to a month and other fruits up to six months in the refrigerator or a cool, dry storage area.
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How to Store Guava. Fruits that are commonly candied include dates , cherries , pineapple , as well as a root ginger. Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly stronger sugar solutions for a number of weeks, and then dry off any remaining water.
Candied fruits such as cherries are commonly used in fruitcakes or pancakes. From Wikipedia, the free encyclopedia.
Fruit preserved with sugar. Retrieved Archived on 24 November The New York Times. Categories : Confectionery Food preservation. Hidden categories: Articles with short description Short description is different from Wikidata.