How Candied Fruits are Prepared
Ix preparing the Iruib, pears, pineapple?, and quinces arc pared; citionsarequi&Hered,and the pits of cherries, apricots and peaches are removed. The fruic is then immersed in boiling water, which quickly penetrates? the pulp, dissolves and -eliminates the jilice..-. Then the fruit is removed and the^ water diained off, leaving' only ihe solid portions of pulp intact. This js then immersidin large earthen pans, in a t-yrup made by _ dissolving 1 sugar in water. The syrup in turn penetrates the pulp, .md gradually replaces the fruit juices. In about six weeks it is 1 thoroughly impregnated witli sugar, and is taken out and washed witli'Vura water. If it is to be glazed, it is dipped' into a thick syrup and left to harden in the' open air. This produces a transparent coating. If the fruit is to be crystallised,, it is dipped in the syrup and then dried' =loo r ly in a kiln heated to 1)0 degrees. This produces a granulated appearance. It' properly done, candied fruits will bear transportation to any climate, and will p'rs. serve their quality and flavour for a year
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https://paperspast.natlib.govt.nz/newspapers/TAN18881229.2.34.3
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Te Aroha News, Volume VI, Issue 329, 29 December 1888, Page 6
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189How Candied Fruits are Prepared Te Aroha News, Volume VI, Issue 329, 29 December 1888, Page 6
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