Candied Fruit Chips

Instructions

• 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.