Master class: candied fruits at home

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

Candied pumpkin

Product List:

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

Preparation:

1. Mix water with sugar and put on gas. The mixture should come to a boil.
2. While the water is heating, peel and dice the pumpkin.
3. When the sugar water boils, add the pumpkin to 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. Place on the fire, bring to a boil and cook for 5 minutes.
7. Cool the mixture. Repeat step 6 4-5 more times. Until the pumpkin pieces are soft but not mushy.
8. Remove 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 temperature to the lowest setting. The pumpkin needs to be dried.
10. Keep the oven door closed for 5-7 minutes to allow it to heat up. Then open - the candied fruits should not burn. It is recommended to baste the pieces with syrup every 20 minutes.
11. Ready candied fruits can be sprinkled with powdered sugar.

Tips for those who want to cook candied fruits at home

If you are determined to prepare dietary delicacies with your own hands, it is worth remembering the following rules:

• Avoid choosing 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 citrus fruits whole, in slices or just peels. It all depends on taste preferences.
• It is good to pour cold water over the pieces between cooking. But do not leave it for long to avoid excess wateriness.
• The remaining syrup can be used to soak the cakes or simply eaten with cookies or bread.
• The good thing about this sweet is that even if you can’t completely dry the pieces, you can still eat them. And, believe me, they will taste no worse than dried ones.