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Recipes and text by Camilla Wynne. Photography by Mickaël A. Bandassak. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
Take a glimpse into Camilla Wynne's cookbook, Nature's Candy, with this recipe for candied fruit chips.
200 g (1 cup) sugar
1/2 tsp citric acid or 2 tbsp lemon juice
250 mL (1 cup) water
To begin, in a medium pot, combine the sugar and citric acid with the water and bring to a boil over medium-high heat. Meanwhile, using a mandoline or a very sharp knife, vertically slice the fruit into 1/16-in.-thick pieces.
When the syrup comes to a boil, reduce the heat to medium-low and add the fruit slices one at a time, submerging each one. Let simmer for 1 to 2 min. For firmer fruit like quince, simmer until pink and slightly softened, 15 to 30 min. Remove from heat, cover and let sit at room temperature for at least 1 hr or up to overnight. The thin, tender slices can be used now or stored in the syrup in an airtight container for at least 2 weeks in the refrigerator.
To make the candied fruit chips, preheat the oven to 175F (80C) and line a baking sheet with a silicone mat or parchment paper. Remove the slices from the syrup, shake off any excess and lay them on the prepared sheet. Dry in the oven for 1 1⁄2 to 3 hrs, until dry but not brittle and still slightly tacky. (Check at 45 min to ensure they aren’t overcooking.)
Let cool completely. Use immediately or store between layers of parchment or waxed paper in an airtight container for up to 1 month.
Fruit chips can be eaten as is or used in recipes like Camilla Wynne's Quince and Mascarpone Cheesecake.
Excerpted from Nature's Candy by Camilla Wynne. Copyright © 2024 Camilla Wynne. Photographs by Mickaël A. Bandassak. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.