Master class: candied fruits at home

This recipe is perfect for those who follow the figure, but cannot imagine their life without sweets. This delicacy is easy to prepare, high in taste and low in calories. In addition, using this recipe, you can cook candied fruits from almost any fruit or berry - pumpkin, melon, watermelon, zucchini, cherries and others.

Candied pumpkin

Grocery list:

• fresh pumpkin 1 kg;
• granulated sugar 1.2 kg;
• orange or lemon 0.5 pcs.;
• cinnamon;
• cloves;
• water 700 g.

Preparation:

1. Mix water with sugar and turn on gas. The mixture should boil.
2. While the water is heating, peel and dice the pumpkin.
3. When the sugar water boils, put the pumpkin in it.
4. Bring to a boil again and cook for 5 minutes. Put out the fire.
5. When the pumpkin has cooled to room temperature, add the juice of half a lemon or orange, cinnamon and cloves to the mixture.
6. Put on fire, bring to a boil and cook for 5 minutes.
7. Cool the mixture. Repeat step 6 4-5 more times. Until the pumpkin slices are soft, but not boiled.
8. Catch the pumpkin with a slotted spoon and place on a baking sheet lined with baking paper.
9. Place in a cold oven and light the gas. Set the lowest temperature setting. The pumpkin needs to be dried.
10. Keep the oven door closed for 5-7 minutes to warm it up. Then open - candied fruits should not burn. It is recommended to pour syrup on the slices every 20 minutes.
11. Ready candied fruits can be sprinkled with icing sugar.

Tips for those wishing to cook candied fruits at home

If you are in the mood to cook a dietary delicacy with your own hands, it is worth remembering the following rules:

• You should not choose tender and juicy fruits such as apricots, strawberries or pears. These foods cook too quickly. But even if you can cook them correctly, it will take a lot of time to “dry” them in the oven.
• You can make candied fruits from citrus fruits whole, in slices, or just the peels. It all depends on your taste preferences.
• It is good to pour cold water over the slices between boils. But don't leave it on for too long to avoid excess wateriness.
• The leftover syrup can be used to soak the cakes or simply eaten with cookies or bread.
• The good thing about this sweetness is that even if you can't completely dry the pieces, you can still eat them. And, believe me, they will not taste worse than dried ones.