Candied whole fruit

Candied whole fruit

By
From
Citrus
Photographer
Mowie Kay

These are very similar to Greek spoon sweets, as they are kept in syrup rather than being left to dry until hard. This is best saved for small fruits – kumquats, limequats, small limes, such as Key limes, calamansi limes. It is a simple technique and you can apply it to chunks or slices of citrus fruit too if you like – I ate a bergamot version recently that was wonderful. My favourite are the limequats, and my favourite use for them is in the Chocolate Lime Puddings. You can of course slice and dice these fruits as you wish.

Ingredients

Quantity Ingredient
300g small citrus fruit
150g granulated sugar
100ml water, plus 1 tablespoon

Method

  1. Put the fruit in a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes then drain. Re-cover with water and bring to the boil again. Repeat this process once more – do not skimp, as it will result in a too bitter/tough fruit.
  2. Put the sugar in a saucepan with the water. Heat slowly, until the sugar has dissolved, then bring to the boil. Turn down and simmer gently for 10 minutes.
  3. Take each fruit and pierce it a few times with a skewer or knife tip. Add the fruit to the syrup and simmer until tender, 15–20 minutes. Remove from the heat, cover and leave overnight.
  4. The following day, return the saucepan to the heat and bring to the boil again. Simmer for a further 10 minutes. While still hot, decant into a warmed sterilised jar. Cool and refrigerate.
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