Candied Fruits
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- strong syrup (almíbar)
- fresh fruits
Instructions
- Prepare a strong syrup (almíbar) cooked to the hard-crack stage.
- Remove from heat and beat vigorously until it begins to turn white and opaque.
- Work quickly to dip the fruits into the syrup, as once it hardens, the syrup will no longer coat properly.