GOURMET FRUIT SLICES RECIPES

Steps:

• Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
• Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
• Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.
• Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.

Steps:

• In a large mixing bowl, add eggs, applesauce and mix until smooth.
• Add spice cake mix and mix until just combined.
• In a separate bowl, mix together candied fruits, nuts, flour until nuts and fruits are properly coated.
• Stir this fruit and nut mixture (along with any excess flour) into the cake batter gently. Do not rigorously mix!
• Pour batter into 2 greased and floured or lined loaf pans (Dimensions: 8x4).
• Bake at 275 degrees F for about 1 hour 45 min or until an inserted toothpick in the center comes out clean. Keep a close eye from the 1 hour 30 minutes point.
• Remove from oven and allow it to cool completely.
• Run a knife along the sides of the cakes and remove from pan.
• Enjoy as is or top with frosting, syrup or glaze. Enjoy!