Food Alphabet
Candied fruits, berries and vegetables
Candied fruits are called candied fruits( fruit crusts), berries or vegetables. They are prepared from cherries, cherries, plums, mountain ash, apricots, apples, pears, quince, pineapple, blackberries, physalis, lingonberries, papaya, carrots, sugar beet, as well as the crusts of melon, watermelon and citrus fruits (oranges, lemons, grapefruits).
Candied fruits, berries and vegetables: cooking method
To get candied fruits, selected fruits, berries, fruit crusts or vegetables are cooked in sugar syrup until fully cooked, then they are removed from the syrup and put in a colander.
The candied fruits soaked in syrup are laid out on a sieve in one layer and dried in the sun, in an oven or oven at a temperature of 30-40 degrees. During drying, candied fruits are sprinkled with fine sugar.
Prepared candied fruits are packed in clean jars and tightly closed.
Store candied fruits in a dry, cool place.
In cooking, candied fruits are often used to decorate pastries and give it a more refined," noble " taste. In addition to baking, candied fruits are often put in sweet porridges and puddings – they are especially well combined with rice.
