Candied Fruits

When we candy a fruit, it is above all a very old process of preservation. Greeks, Romans and Gauls appreciated a lot to eat candied fruits. The custom was carried on so far. This way of doing consists in substituting the fruit's water for some sugar which keep it fresh. The impregnation must be progressive up to the fruit's heart, so that it remains intact and shiny. The fruits, cleaned and sorted out, are whitened in the boiling water in order to improve their permeability. Then, they macerate in more and more concentrated solutions until there is no more water. In every stage, the fruits are plunged into a boiling sugar syrup and then left in peace for some time. The process lasts for about ten days, even more.