HOW DO YOU MAKE DRIED FRUIT RECIPES

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HOW TO MAKE CANDIED FRUIT | JUST A PINCH RECIPES



How to Make Candied Fruit | Just A Pinch Recipes image

I was curious about how to candy fruit and stumbled onto a whole new area that I had not known before. I am looking forward to trying it out! If you cannot find the fruit already candied... or you want to do your own combination of fruits for fruit cake or sugar plums or simply for gift giving, this method sounds super easy. But you don't have to stop with fruit: slivers of candied carrot make a wonderful garnish for carrot cakes. How about making your own crystallized ginger? It certainly sounds simple enough!! Once you get the hang of it, you can even candy your own yams!! Enjoy

Provided by Marcia McCance @mmccance

Categories     Fruit Desserts

Number Of Ingredients 4

1 cup(s) sugar
1 cup(s) honey
1 1/2 cup(s) water
- heavy saucepan

Steps:

  • Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces. Depending on your finished use you may also simply cut your fruit into 1/4 inch (aprox.) slices.
  • Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.
  • Boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.
  • Thread Stage 230° F–235° F sugar concentration: 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.
  • Drop small amount of fruit into liquid.
  • Cook on low heat 20-30 minutes until the fruit or rind is transparent.
  • Drain and repeat with rest of fruit in the same syrup.
  • Cool fruit and store in airtight container. Your fruit can also be rolled in granulated sugar after it is cooled, to give it a nice frosty coating and to help keep the bits separate.
  • NOTE: When you are done making your candied fruit, you will have a very tasty syrup that can be used to sweeten drinks, or pour over ice cream... or whatever you can dream up. It might even be good as a glaze on a bundt cake! Be sure you taste it before storing it. If you like it, keep it. If you don't, well then toss it out.
  • Here's how they do it in Canada with lots more tips and information: http://www.canadianliving.com/food/cooking_school/how_to_make_candied_fruit.php More information and tips can be found at: http://allrecipes.com/howto/candying-fruits/
  • Interesting history from Wikipedia: Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century.
  • Tips & Warnings You can blanch citrus peels (dip them in boiling water for a few minutes) to make them less bitter. If desired, you can also DEHYDRATE your CANDIED FRUIT by spreading thin layers on trays and drying for 12-18 hours at 120 degrees F until fruit is no longer sticky and the center has no moisture. To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit is no longer sticky. Take trays in at night. To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours. Store dried candied fruit in an airtight container.
  • Found this particular recipe on http://www.ehow.com/how_3910_make-candied-fruit.html#ixzz2FQpsT6S

DRIED FRUIT FRUITCAKE RECIPE - FOOD.COM - RECIPES, FOOD ...



Dried Fruit Fruitcake Recipe - Food.com - Recipes, Food ... image

This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 24 serving(s)

Number Of Ingredients 17

2 cups granulated sugar
2 cups water
1 cup brandy (or use an equal amount of apple juice or cider)
2 cups dates, pitted & quartered
2 cups golden raisins
2 cups dried cherries
1 1/2 cups dried apricots, quartered
1 cup dried cranberries
1/2 cup unsalted butter
2 cups all-purpose flour
2 cups slivered almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 tablespoon almond extract

Steps:

  • In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
  • Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
  • In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
  • Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
  • Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.

Nutrition Facts : Calories 323.6, FatContent 9.1, SaturatedFatContent 3, CholesterolContent 27.8, SodiumContent 84.5, CarbohydrateContent 52.9, FiberContent 3.9, SugarContent 38.3, ProteinContent 4.6

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