Candied fruit, achieved by simmering fresh fruit in a sugar-water syrup, not only preserves it but also elevates its natural sweetness. Mangoes, with their unique flavor and texture, are suggested for a tanghulu candying technique, which creates a crispy, hard candy shell around the fruit. The article emphasizes the importance of following specific recipes for each fruit due to varying water content and texture. Additionally, leftover syrup from candying can be utilized in mocktails or baked goods, offering more culinary creativity.
When making candied fruit, it's essential to follow a specific recipe as each fruit has distinct textures and varying water content, affecting the results.
Candied fruit serves as a delightful dessert on its own, but can also be creatively incorporated into mocktails or baked goods using the leftover syrup.
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