Candied fruit is boiled in sugar syrup and then dried fruit.
Properly cooked candied apricots can be stored for a rather long time in the fridge on the bottom shelf.
General principles of making candied apricots
You can prepare healthy sweets from a large amount of fruits and even vegetables: say, carrots, pumpkins or zucchini. Fruits or vegetables whole or cut into pieces are boiled in syrup, and then either simply recline in a colander and drain, or are temporarily dipped in a rich sugar syrup, and then dried, for example, in an oven at a low temperature. But it is better to dry them for about a week in the balcony or attic, covering them from dust and dust with gauze.
Some candied fruit can be poured with granulated sugar to store.
Tasty pieces of fruit are used, and just with tea as a natural candy, in baking, and in dishes from cereals, cottage cheese, and desserts.
Candied apricots are made quite simply compared to how much effort is needed to prepare candied fruits, say, from orange peels, but they are also very tasty and fragrant. To add some sharpness to candied apricot flavors, spices or citrus fruits are often added to them: lemon, orange, grapefruit or their zest. Syrup for making candied apricots is needed thick: about 2 kg of sugar per 900 ml of water.
You can store candied apricots in the lower part of the refrigerator (in places intended for fruit storage) or in another cool place (in the cellar, in the garage, if it is not very cold there).
Before proceeding to the preparation of candied fruit, it is necessary to thoroughly wash and sort out the fruit, if there is some damage, they must be removed. You should not use rotten fruits for making candied apricots. Then the fruit should be slightly dried and freed from the bones (cut into halves and remove the bone or squeeze it through a small incision, if you are going to then make candies with nuts.
Recipe 1. Candied apricots “Classic”
Ingredients
- Apricots (it is better to take slightly unripe) - 3 kg
- Sugar - 3 kg
- Water - 1.5 liters
- Sugar powder - small amount
Method of preparation
- Divide the apricots into halves, remove the bone. Prepare a syrup in the enameled basin using the specified amount of water and sand.
- When the syrup boils, put the halves of apricots there, bring to a boil and cook for about a minute, then remove from the heat.
- The next day, with the help of a skimmer, you can remove berries from the syrup Bring the syrup to a boil again, put the apricots in it again and cook for one minute, and then leave for another day.
- After one day, repeat everything, but this time do not leave the apricots in the syrup, but take them out in a colander, let the syrup drain, and then put the candied fruits on a baking sheet covered with baking paper. Lightly sprinkle with a thin layer of powdered sugar, cover with gauze and leave to dry.
- It is best to dry candied fruits on the balcony. The process usually lasts about a week.
- Finished products are put in a glass jar and stored in a cool place.
Recipe 2. Candied Apricots “Union of Red”
Ingredients
- Granulated sugar - half a kilo
- Apricots - 1 kg
- Lemon - one second part of large
- Orange - one second part
Method of preparation
- Prepare the fruit. From apricots get bones. Peel citruses, chop the flesh with a knife.
- Put apricots and chopped lemon and orange pulp in the enamel container, add all the sugar.
- Using a wooden or plastic spatula, mix the contents gently and leave for about twenty hours.
- Put the apricots in a colander and let the syrup merge.
- Place apricots on a baking sheet, covered with paper, and dry in an oven at a low temperature (not more than seventy degrees) 3-4 hours.
- Ready candied fruits, if desired, can be powdered with powdered sugar.
Recipe 3. Candied apricots with ginger
Ingredients
- Apricots - 1 kg
- A piece of ginger the size of an eraser
- Sugar - pound
- Water - one and a half glasses
Method of preparation
- Peel the ginger root and cut into thinnest petals.
- Extract the bones from the apricots. Dip the apricot halves for a couple of seconds in boiling water (you can use a colander).
- From one and a half glasses of water and all sugar to prepare a syrup. When it boils, put apricots in it and cook for 5 minutes, then remove from the heat, extremely carefully stir in the ginger petals and leave to infuse for 12 hours.
- After that, put the apricots and heat the syrup again to a boil. Put candied fruits and cook for about a quarter of an hour, then immediately take out the fruit in a sieve and let drain for about an hour.
- Spread the candy on a baking sheet, heat the oven to forty degrees. Dry candied apricots with ginger literally about five minutes.
- Remove from the oven, dust with powdered sugar and return to the oven for another five minutes.
- Cold candied fruits are placed in a glass jar.
Recipe 4. Candied apricots with nuts
Ingredients
- Walnuts - half the amount of apricots (in pieces)
- Apricots - 1 kg
- Sugar - 1 kg
- Sugar Powder - optional
- White chocolate - 100 g (optional)
Method of preparation
- Select not very ripe apricots, make an incision on them and squeeze out a stone, trying not to mash the fruit.
- Place the apricots in an enamel bowl, sprinkle with sugar and shake several times. Wait ten to twelve hours and pour the resulting juice into a separate bowl.
- Bring juice to a boil and boil in a bowl of apricots.
- Hold for five to six hours, drain the juice again, bring it to a boil and pour the fruit. Do this just five times.
- Extract apricots from cooled syrup and spread them on parchment.
- Halved walnuts (or quarters, if the apricots are not large; then, naturally, you will need twice as many nuts) to peel off and gently put into the inside of each candied fruit.
- If desired, sprinkle candies with powdered sugar, and then, covering them with gauze, put them in a ventilated room to dry for seven to ten days.
- Finished sweets can be decorated by dipping half in white chocolate melted in a water bath.
Recipe 5. Cottage cheese pie with candied apricot
Ingredients
- Candied apricots - half a cup or more
- Soft medium fat cottage cheese - half a kilo
- Eggs - two
- Flour - one and a half glasses
- Sugar - half a cup
- Vanilla sugar - half a packet
- Baking Powder - one teaspoon
- Sugar Powder - for Powder
Method of preparation
- Separate the whites from the yolks and whip them into a foam.
- Mix the yolks with cottage cheese, sugar, vanilla sugar with a mixer; You can add a pinch of salt.
- Very gently mix the candied fruit, and then the protein foam, acting with a spatula, not a blender or mixer.
- Mix the flour with a baking powder and in small portions, gently enter the curd mass.
- The baking mold (it is better to take the silicone one) oil well and put the dough into it.
- Put preparing in a hot oven (190 degrees) for about three-quarters of an hour.
- Readiness can be checked with a splinter: if there are pieces of raw cottage cheese on it, the cake must also be held in the oven.
- Remove the finished cake from the pan; if desired, sprinkle with powdered sugar.
Recipe 6. Panforte with candied apricots
Ingredients
- Candied apricots - 200 g
- Candied citrus peel (or some others) - 150 g
- Flour - 180 g
- Mix of nuts (hazelnuts, cashews, almonds, etc. in arbitrary proportions) - 350 g
- Honey - 180 g
- Sugar - third of glass (you can also replace with honey)
- Spices (cinnamon, ginger, nutmeg, cardamom) - all together two - two and a half teaspoons
- Bitter chocolate (at least 70% cocoa) - standard tile floor
Method of preparation
- Prepare chocolate syrup. To do this, warm the honey and sugar in a water bath (you can add one spoonful of water), boil for about 2 minutes, then add chopped chocolate and stir until it dissolves.
- Cut candied fruits and nuts into medium-sized pieces, mix flour and spices into them.
- Pour the syrup into the dry ingredients and knead the stiff dough, as homogeneous as possible.
- Cover the glass or ceramic form with oiled baking paper, lay out the mass and compact it tightly. To the dough does not stick to the hands, they can be slightly moistened with water or oil.
- Put a sheet of oiled paper on top, cut out in shape.
- Put in an oven heated to one hundred and fifty degrees. The oven is three quarters of an hour.
- Take out the finished cake and sprinkle with powdered sugar.
- Serve by cutting into very thin slices.
Recipe 7. Lean gingerbread with candied apricots
Ingredients
- Flour - 350 g
- Sugar - half a cup
- Apple or Apple Apricot Juice - a glass
- Vegetable oil - half a cup
- Candied apricots - half a glass
- Soda, hydrated with lemon - half a teaspoon
- Spices (cinnamon, vanillin, ginger, etc.) - 2 teaspoons
- Any nuts - handful (optional)
Method of preparation
- Chopped apricots, finely chopped; chop nuts. Mix with sugar and vegetable oil.
- Dilute the mixture with juice, add hydrated soda, spices and sifted flour.
- Knead dough.
- To lubricate the silicone form with vegetable oil and sprinkle with semolina or crackers; pour the dough into it.
- Bake at 180 degrees for about an hour, checking readiness with a small splinter.
Tips and tips for making candied apricots
- For the preparation of candied fruits, it is necessary to take not quite ripe fruits with intact skin. The stone must be well separated from the pulp, and the pulp itself must be dense, not powdery or fibrous.
- When cooking candied fruit, you can use not only fresh ginger, but also various dried spices: the same ginger, cardamom, cloves, cinnamon, and so on, but put them a little so as not to discourage the fruit.
- Finished candied fruit can be dipped in melted chocolate and then rolled in coconut chips or crushed nuts. Get tasty and natural candy that can please the whole family.
