Skip to content

Beta This app is in Beta Testing

Dried Or Candied Fruit

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

  1. Sugar
  2. Plums
  3. Apricots
  4. Must
  5. Cut
  6. a gill of water
  7. Peaches
  8. Pears
  9. Brandy
  10. Dip

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Greengages, Orleans plums, apricots, or peaches may be preserved as follows : — The iruit must be quite ripe and sound.
  2. Wipe oflf the bloom, cut them in half, and take out the stones.
  3. Have the same weight of loaf sugar as of fruit ;
  4. put it into a preserving-pan, with half a gill of water to each pound;
  5. boil and skim for a quarter of an hour.
  6. Dip the fruit into brandy twice ;
  7. put it into the syrup, and let it come slowly to the boil.
  8. Turn it carefully into a pan ;
  9. pour the syrup over, and let it stand till the next day ;
  10. then pour off the syrup ;
  11. boil it quickly for five minutes, and pour it over the fruit- while boiling hot.
  12. Do thiss every day for a week ;
  13. the last time boil it ten minutes.
  14. Put in the fruit, and boil ten minutes more ;
  15. when cold, lay the fruit on a hair sieve, dredge it over with pounded loaf sugar, and place it in a slack oven till the fruit is dry.
  16. Should be kept in a paper box, with strips of soft writing paper placed round each plum.
  17. Pears and cherries may also be preserved in the same way.
  18. Cherries only require three days, and two minutes^ boiling on the last day.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Spatula
  • Slotted spoon
  • Sieve