Candied Fruit

For candied fruit, boil 1 l of water with 1 kg of sugar until the solution draws threads and is heated to 105 degrees. This is best done in a Reindl with a thick bottom that conducts heat well.

Rinse and dry fruit such as cherries, strawberries, pineapples, nectarines, citrus fruits and grapes and cut into pieces if necessary. Stone the grapes and cherries. Place the prepared fruit in a fine-mesh strainer and hang the strainer over a slightly larger metal bowl. The strainer should fit snugly inside. Pour the sugar solution over the fruit until it is completely covered with it.

Let the fruit steep in the sugar solution for 24 hours with the lid on. Remove the strainer with the fruit from the bowl of sugar solution and boil the sugar solution again until it reaches 105 degrees.

For the sample without a thermometer, dip a spoon with the sugar solution in iced water. If the solution forms threads between the thumb and index finger, it is ready.

Repeatedly cover fruit completely with the sugar solution. After another 24 hours, repeatedly bring syrup to a boil, pour over fruit.

Repeat the process a total of five times. The last time, heat the sugar solution to 108 degrees so that long threads form on the sample. Dry the fruit on a cooling rack.

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