French cuisine is famous for many originaldishes. In addition, chefs from this country love to experiment. So the first candied fruits appeared in the 17th century, which originally served as a decoration for sweet desserts. And now they themselves are considered very tasty desserts. Prepare them from pieces of fruit and their skins, as well as from sweet vegetables.
In this article we will look at the recipe of candied fruit fromthe most different components. And the very first we will have homemade candied fruit of the most fragrant citrus fruits - lemons. For them, you need to choose thick-skinned varieties. From the lemons themselves, make jam or just pour them, cut into small pieces. It is necessary to remove the crusts from one kilogram of citrus and soak for at least 2 to 3 days in ordinary cold water, not forgetting to change it at least three times a day. This is to remove bitterness from lemon peel. After that, you need to boil soaked crusts in the continuation of 20-25 minutes. At the same time, you need to boil a syrup of 1 kilogram of 300 grams of sugar and 3 glasses of water and immerse the boiled crusts taken out of the water into the boiling syrup. Immediately, the syrup is removed from the heat and removed to the side of the clock for 5-6. After the time has elapsed, the syrup with crusts is again put on the fire and boiled after boiling for 5 to 7 minutes. This procedure with the sugar mass is done several times, and the intervals between them increase to 12. And at the very end, a little citric acid is added to the mass. Now it remains to decompose the cooked and sugared crusts on a dish and leave them to air dry.
How to make candied peel of tangerine?They prepare much faster. We collect crusts from one kilogram of tangerines, pour them with cold water, boil, pour out water and pour again, and again boil. This process is repeated three times, after which the mandarin peels are cooled and cut into rather large pieces.
Now the highlight of how to make candied fruitfrom tangerine peels. Water is taken only enough to cover the crusts laid in an aluminum pan. 2 cups of sugar are poured in there and this syrup is boiled until the water is completely evaporated. After that, the brew is removed from the heat and stirred until it cools completely. The crusts themselves will begin to separate from each other. Candied ready.
In the same way, homemade candied fruits are made fromorange peel. They are not so bitter, so they do not need to be soaked for a long time. And they make unusually tasty candied fruits, which are just a pleasure to eat just like that.
A recipe for candied cherries allows you to get notonly delicious, but also very beautiful product that can decorate any cakes and pastries. To do this, choose a kilogram of juicy and ripe cherries and put it into liter jars. From two glasses of water and one and a half glasses of sugar, boil the syrup and fill them with cherries in jars. In this state, the cherry is aged for 2 days. On the third day, we filter the syrup from the cherry through a colander, add another 300 grams of sugar, boil and pour the cherry again in the jar. This is repeated 5 times and thus the sugar in the syrup is increased by 300 grams. On day 10, the cherry is poured with boiling syrup and removed in a dark place for 2 weeks. After this time, the cherry, together with the syrup, leans back in a colander and is left in this position until the last drop of liquid is drained. Now it remains to decompose the candied cherries on a sieve, put in an oven at a temperature of not more than 40 degrees and dry it. In order for the fruit of the cherry not to stick together, the recipe of candied fruits requires pouring them with fine sugar and putting them in an airtight container so that excessive moisture does not fall.
Candied recipe is so varied to listin one article, even a small fraction is very difficult. But knowing the approximate process of making these sweet fruits, you can experiment and make candied fruits at home.
