Candied Fruits
Origin: Madrid, Spain
Source: Anonymous, 1920
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.