Almost All-Purpose Candied Fruit
If you're new to candying, start with this method. It has its limits in that it will only work on relatively small pieces of fruit and it won’t make a product that is completely shelf-stable, but you can’t beat it for speed! The final product works beautifully for baking with or serving on its own. Only use fruit with a strong cell structure that can handle a hearty simmer. Good candidates include pineapples, kiwis, quinces, pears, cherries, apple peels and thin-skinned citrus like clementines and kumquats.
I prefer to use ratios for this method. The ratio for the syrup is 1:1 water to sugar by cup, so make as much or as little as you need, depending on how much fruit you have. While I generally prefer to measure by weight, what’s important here is that there is enough syrup to cover the fruit.—Camilla Wynne
Total 45 min
