Candied Fruit Slices Food

CANDIED LIME SLICES

Steps:

• Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
• In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
• Drain & spread out on a cooling rack to dry for at least 1 hour.
• Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
• Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.

CANDIED-FRUIT SQUARES

Steps:

• Once the flour is incorporated according to dough recipe, beat in citron and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long square-shaped log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CANDIED CITRUS

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

CANDIED FRUIT SLICES

Steps:

• Cream the butter. Gradually add the sifted confectioners' sugar, creaming well.
• Blend in the unbeaten egg and vanilla. Add the sifted flour; mix well.
• Stir in the pecan halves and cherry halves. (I like to substitute some yellow candied pineapple for a portion of the cherries to add more color to the cookies. Cut the pineapple into pieces about the size of the cherry halves.).
• Chill the dough 1 hour.
• Divide the dough into thirds. Shape into rolls 12 inches long. Wrap each roll in waxed paper or foil; chill at least 3 hours.
• Preheat oven to 325 degrees F. Cut each roll into slices 1/8th inch thick and place on ungreased cookie sheets.
• Bake in preheated oven for 13 to 15 minutes or until edges are delicately browned.

HONEY CANDIED FRUITS

Steps:

• In a bowl, combine the flour and cornstarch. Slowly add the beaten egg and ice water into the flour mixture, stirring constantly with a wooden spoon until smooth and evenly combined. Refrigerate batter for 20 minutes.
• Peel the apples and pear, cut into eighths, and cut away the cores. Cut each banana crosswise into 6 sections, about 1 inch thick. Squeeze the lemon juice over the fruit to prevent them from turning brown. Arrange the fruit, batter, oil, and caramel ingredients within easy reach. Set out a large bowl of iced water, and a large lightly greased serving platter. Heat a wok or large saucepan, add the oil, and heat to deep-fry temperature, 350 degrees F.
• Mix the honey and orange liqueur in a large bowl. Add the fruit slices and mix well to coat each piece. Drop some of the slices in the batter to coat, then lift out and let the excess batter drip away. Deep-fry a few slices at a time until batter crisps to pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with pear and banana slices, reheating the oil in between batches. When finished, reheat the oil to 425 degrees F.
• Place the 1 1/2 cups sugar and 1/2 cup water in a saucepan. Heat slowly, stirring, until the sugar dissolves. Once the sugar dissolves, do not stir. Continue cooking until light golden, brushing down the sides of the pan with a brush dipped in water. When ready, turn off the heat, and add the sesame seeds to the caramel.
• Quickly deep-fry all the fruit slices a second time until crisp and golden brown, about 1 minute. Remove the fruit with a slotted spoon, drain briefly on paper towels, then place in the caramel, tossing so the slices are evenly coated. Immediately dip the fruit slices in the bowl of ice water to harden the caramel, and serve immediately.