French cuisine is famous for many original dishes. In addition, cooks from this country are very fond of experimenting. So appeared in the 17th century, the first candied fruit, which originally served as a decoration for sweet desserts. And now they themselves are considered very delicious desserts. They are prepared from pieces of fruit and their skin, as well as from sweet vegetables.
In this article we will consider the recipe for candied fruits from a variety of components. And the very first we will have homemade candied fruits from the most fragrant citrus fruits - lemons. For them you need to choose thick-skinned varieties. From the lemons themselves, cook the jam or just pour them into slices. It is necessary to peel one kilogram of citrus fruits and soak for at least 2–3 days in ordinary cold water, not forgetting to change it at least three times a day. This is necessary to remove bitterness from the lemon peel. After this, you need to boil the soaked peels for 20-25 minutes. At the same time, you need to boil the syrup from 1 kilogram of 300 grams of sugar and 3 glasses of water and lower the boiled peels taken out of the water into the boiling syrup. Immediately, the syrup is removed from the fire and removed to the side of the clock for 5-6. After the time has elapsed, the syrup with crusts is again put on fire and cooked after boiling for 5 to 7 minutes. Such a procedure with 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 the dish and leave them to air dry.
How to make candied mandarin peels? They cook much faster. We collect crusts from one kilogram of tangerines, fill them with cold water, boil, pour water and pour again, and boil again. This process is repeated three times, after which the tangerine peels cool, and cut into fairly large pieces.
Now the main point of how to make candied fruits from tangerine peels. Only enough water is taken to cover the crusts laid in the aluminum pan. 2 cups of sugar are poured there and such syrup is boiled until the water evaporates completely . After this, the brew is removed from the heat and stirred until it cools completely. The crusts themselves will begin to separate from each other. Candied fruits are ready.
Homemade candied orange peels are prepared in the same way . They are not so bitter, so soaking them for a long time is not required. And it turns out unusually delicious candied fruits, which just to eat is a pleasure.
A recipe for candied cherries allows you to get not only a delicious, but also a very beautiful product that can decorate any cakes and pastries. To do this, choose a kilogram of juicy and ripe cherries and put it in liter jars. From two glasses of water and one and a half glasses of sugar, boil the syrup and fill them with cherry in jars. In this state, the cherry is aged 2 days. On the third day, filter the cherry syrup through a colander, add another 300 grams of sugar, boil and pour the cherry in the jar again. 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, along with the syrup, is reclined in a colander and left in this position until the last drop of liquid flows out. Now it remains to spread the sugared cherries on a sieve, put in the oven at a temperature of no more than 40 degrees and dry it. In order for the cherry fruits not to stick together, the candied fruit recipe requires pouring them with small sugar and putting them in an airtight container so that excessive moisture does not get in.
The recipe for candied fruit is so diverse that it is very difficult to list even a small fraction in one article. But knowing the approximate process of preparing these sweet fruits, you yourself can experiment and cook candied fruits at home.