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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine
sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and
simmer until clear. Allow to stand in sirup overnight. Drain thoroughly.
Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F)
until surface is firm. Peaches, apples, prunes, figs, quinces, citron,
plums, cherries, and apricots may be used. Dried fruits as well as fresh
fruits may be prepared and candied.
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