Skip to Main Content
Canada's Magazine of Home & Style
Advertisement
Food

Candied Fruit

“If you’re new to candying, start here. I learned this quick method from the excellent book Tartine by Elisabeth Prueitt and Chad Robertson. The final product works beautifully for baking with or serving on its own. Good candidates include pineapples, kiwis, quinces, pears, cherries, apple peels, and thin-skinned citrus like clementines and kumquats.” – Camilla Wynne

Ingredients


Serves 1

  • 1 cup prepared fruit
  • 3/4 cup water
  • 3/4 cup sugar
  • 1 tbsp glucose or light corn syrup

Directions

Prepare Fruit

  1. Peel, core if necessary, and slice about ¼-inch-thick. Cherries should be halved and pitted. Clementines can be cut into 6 to 8 wedges. Kumquats can be sliced or quartered. 

Candy Fruit

  1. In medium saucepan, bring water, sugar and glucose to a boil over high heat, stirring occasionally to dissolve sugar. Add fruit and immediately reduce heat to a gentle simmer. Cook until fruit is uniformly glossy and translucent, anywhere from 15 to 45 minutes depending on fruit. Soft fruits like cherries, for instance, will take less time, while dense fruits like quinces will take longest.
  2. Remove from heat and allow to cool completely in syrup at room temperature, preferably overnight, before storing, drying, or finishing.

Source

Excerpted from Nature’s Candy by Camilla Wynne. ©2024 Camilla Wynne. Photographs by Mickaël A. Bandassak. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Tagged