Cherries are a popular choice for sweetened fruit.
Sugared fruit is one that has been covered with a light layer of sugar. It is often used as a decorative accent for holiday displays, and some cooks also produce sugar flowers for this purpose. It is important to distinguish sweetened fruit from candied fruit, fruit that has been cooked and stored in a syrup that slowly pushes water out of the fruit, replacing it with sugar. Candied fruit is sometimes also called candied fruit. Both types of fruit are completely edible and can be excellent decorations for cakes and other dishes.
Citrus fruits are a popular choice for making sugared fruits.
To make classic sugared fruit, you will need fruit, very fine sugar, a strainer, egg whites or meringue powder, a brush, and parchment paper. Start by washing and drying the fruit; Some popular fruit choices include grapes, citrus, figs, cherries, and plums. If you are using the sugared fruit as a decoration, you can lightly brush it with raw egg whites; otherwise you should use pasteurized meringue powder mixed with water. Gently sift sugar over fruit, making sure to coat evenly, then allow to dry completely before using.
Sugary fruits can include plums.
Traditional sugared fruit is perishable, although sugar can help preserve it. Ideally, make it the day you plan to use it and keep it refrigerated. You can also use edible flowers like nasturtiums, roses, and violets to make sugar flowers, which look especially attractive on wedding cakes. When done right, sugared fruits and flowers have an elegant, slightly matte appearance that complements a variety of baking projects.
Sugared fruit is one that has been covered with a light layer of sugar.
Candied fruit is a bit more ambitious. There are several different styles of candied fruit, from fully candied fruit that must be soaked for weeks or months in sugar syrup, to lightly candied fruit that can be prepared in about a day. You can certainly make your own candied fruit, and you can also buy it from a store, especially during the holiday season when candied and candied fruits are extremely popular.
To make a basic candied fruit, heat two cups of water and a half cup of sugar for every pound (about half a kilo) of fruit. Bring the sugar-water mixture to 223 degrees Fahrenheit (106 degrees Celsius), remove from the stove, and let cool. Arrange the fruits or flowers you want to crystallize in a flat pan and slowly pour the syrup over them, trying to push the pan as little as possible. Cover the saucepan with a damp cloth and let it sit for at least nine hours before pouring the contents into a colander and allowing it to drain and dry, leaving a layer of fine sugar crystals on the fruit.