Fruit or frosted fruits recipe

1) The first thing is to choose firm and small fruits: cherries, plums, pears, orange, lemon bark …

Ingredients to make fruits confitted or frosty:

2. 2) Weigh the fruit.

3. 3) Wash the fruit and prick it with a thick needle in 4 or 5 sites.

4. 4) Soak for 48 hours, changing the water 3 times a day.

5. 5) After this time, if it is orange or lemon bark, you have to cook them with water for 30 minutes to soften them a little.

6. 6) Drain the fruit and place it in the casserole for cold water confitures that covers them.

7. 7) light the fire and gradually increase the intensity, so that they heat slowly, but without boiling.

8. 8) lower the heat to a minimum and remove the fruit with a sparkling, as they go up to the surface.

9. 9) Pass them to a wide bowl, with cold water and then put them to drain.

1020-10) Throw the water where they have heated.

11. 11) Put the fire jerky casserole with 1/2 l. of water and 1 kl. of sugar for every kilo of fruit.

12. 12) When the sugar has been completely dissolved, add the fruits and leave them until they give the first boil.

13. 13) Remove them right away, with a sparkling and place them in a large bowl, so that they are not too tight.

14. 14) Boil to the syrup that remained in the casserole and pour it over the fruits. Leave it like this until the next day.

1520-15) After this time, pass the syrup through a strainer to the jam of confectionery.

16. Put it to the fire and, when it breaks to boil, throw fruits in it.

17. 16) When the boil again, remove the fruits and repeat from point 13 to 15, day by day, until the fruits absorb all the syrup. You have to monitor cooking, as the syrup thickens, to prevent caramel.

1820- 17) Place the fruit on a rack, lined with beard paper and put them to dry, day to the sun or in a hot site, near a radiator or in the oven (previously heated with low temperature and then off).

19. 18) Turn fruits often so that they dry well on all sides.