Rus Articles Journal

How to prepare candied fruits in house conditions? The express - the Bright method

as flash, reminiscence from the childhood: the festive, laid to tea table, mother`s magnificent, “wedding“, the Leningrad porcelain plant tea service, house pastries in crystal vases, on a flat plate a solar spot shines thinly cut lemon …

A in the center of a table - the cake bought after hours-long standing in turn in Sever shop. Among cream roses, chocolate curls and waves on a surface of a confectionery miracle the fact that I appreciated in cakes most of all - a small hill of candied fruits modestly hides. The damp, fragrant, moderately sweet candied fruits got by “robbery“ of festive cake were for me the most desired delicacy.

The etymology of the appetizing word goes back to Latin “sucus“ - “juice“. In Italian it sounds as “succada“, in German - “zukkade“, and Russians just borrowed it, having replaced ringing “ä“ with soft “t“. Also there was this event, most likely, in the 14th century when in Kiev for the first time cooked “dry jam“ and brought it on a wedding feast of the Lithuanian prince Yagaylo in 1386. However the delicacy gained popularity and popularity in Russia only in the 18th century thanks to love to it of Catherine II who issued the decree on delivery of candied fruits to the yard. In the same times there was also a first shop of dry jam in Kiev opened by the merchant S. S. Balabukhoy whose products received a set of awards subsequently.

Now to buy candied fruits - not a problem. Here they do not bring only former pleasure and pleasure. Though bought by weight though the packed in the factory way, modern candied fruits most often represent dry, quite often coarse-fibered, lusciously sweet “cubes and sticks“ from difficult defined tropical fruit besides which are generously painted in unnatural colors.

However there are many ways to prepare a favourite delicacy independently. In house conditions candied fruits are prepared from water-melon and melon crusts, from pumpkin, a quince and even beet - it appears, and on it there are fans. Especially advanced culinary specialists offer recipes of candied fruits from strawberry, apricots, pears, plums - but it is already aerobatics in view of their extreme juiciness and tendency to an instant razvarivaniye.

We will try to prepare for candied fruits from crusts of a citrus of which it is full in each house at all seasons of the year.

In an amicable way, crusts it is necessary to soak in water three days, and to change this water not less than two times a day. Then two more - to cook three days in sugar syrup - to bring to boiling, to boil, allow to cool down and again to boil … Repeated cooking - continuous trouble though results happen sometimes just amazing.

But there is also an express - a way, reliable and hundred times checked by the author of these lines.

Crusts of any citrus - and “cocktail“ in general is welcomed, we fill in with water and we put on fire. After boiling we cook minutes 10, we throw back on a colander and we cool under a stream of cold water. Again we fill in with water and we cook - but already with addition of a teaspoon of salt. We merge, we cool, as well as in the first case, and again we put on fire, but this time we do not add salt to water. After the next 10 minutes of a crust we throw back on a colander and once again we wash out cold water.

The crusts prepared thus - we cut skins randomly as it is pleasant to whom. Tangerine skins gentle, them it is possible just to tear hands on small pieces, orange and lemon effectively look in the form of rather short straws, as well as grapefruit.

In a pan we prepare syrup - on one and a half glasses of sugar a glass of water. This ratio of water - sugar, so to speak, basic, sufficient for cooking of candied fruits of a peel from 5 oranges. Last time in this amount of syrup I very successfully prepared candied fruits from a peel of three oranges, five tangerines and one lemon.

We bring syrup to boiling and we immerse there three times the boiled thoroughly crusts. Uvarivayem on slow fire before almost full evaporation of liquid - at me on this business leaves minutes 30. At the end of cooking it is necessary to add 1 - 3 g of lemon acid - to taste, this indispensable condition, otherwise candied fruits will be with pleasure - luscious.

And further we throw back contents of a pan on a colander - crusts became already almost transparent, but at the same time kept the expressed citrus aroma and bright color, - in order that “dug out“ the syrup remains. “Dug out“, naturally, in certain “container“ - syrup very tasty, perfectly will approach pancakes, and it is possible and to add to tea gradually.

Later we display almost ready candied fruits on any surface - a silicone rug, a wax paper or just on a flat plate for dehumidification. It is possible to make it in an oven on the minimum heating and with an open door, but to leave better to dry up so simply, naturally.

When candied fruits will dry up, they need to be rolled in in granulated sugar or powder - here to whom what is pleasant more. Everything, it is possible to enjoy.

It is the most pleasant to store such candied fruits in the glass, densely closed banks - the eye is pleasing orange vkusnotishche, heart sings from the fact that own hands created this miracle. However, long it is impossible to store - at us usually everything “departs“ for couple of days.

However, it is possible both not to dry and not to candy candied fruits, and hot, together with syrup to spread out in sterile banks and to cork hermetically as usual jam. Further they can be used for a layer of cake layers, decoration of cakes and addition in pastries - for example, in easter Easter cakes.

House candied fruits from orange and tangerine crusts are gentle, have pleasant sweet and easy sourness. Candied fruits from grapefruits slightly taste bitter that, however, adds to their taste an additional savor. Candied fruits from crusts of a pomelo are delightful, but to add them to general “cocktail“ I do not advise - they prepare longer.

Candied fruits - a dessert extremely high-calorie. However at the physical and raised psychoemotional loadings their exclusive taste is capable to work even as antidepressant. It is necessary to remember what this delicacy, and to use infrequently and in moderate quantities only.