Candied Figs, Apricots or Tomatoes
Submitted by anita65
Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
3 daysThis is old-world preserving at its most rewarding, the kind of recipe your great-grandmother kept tucked in a recipe box and only pulled out when the fruit was at its peak.
Figs, apricots, or even pear tomatoes get a baking soda soak to soften their skins, then simmer in sugar syrup, a little each day, until every piece is jewel-like and glistening.
Dried in the sun and rolled in granulated sugar, they become chewy, intensely sweet confections that keep for months in an airtight container.
This isn’t a quick project. It’s a slow labor of love that rewards you with something truly special.
Kitchen Tips
- Simmer 20 minutes each day until the syrup is fully absorbed. Don’t try to speed this up by boiling hard or you’ll end up with mushy fruit.
- The baking soda soak is essential. It softens the fruit skins so the syrup can penetrate evenly.
- No sun? No problem. A low oven with the door cracked or a food dehydrator works in place of sun-drying.
- Store in airtight containers layered between wax paper. These keep beautifully for holiday gift-giving.
Ingredients
Directions
In large bowl, combine 4 quarts water and baking soda.
Add fruit and soak 10 minutes.
Drain.
In large saucepan, combine sugar and 2 cups water.
Bring syrup to a boil; add fruit and simmer 20 minutes.
Remove from heat and allow to cool.
Simmer mixture 20 minutes each day until syrup is absorbed.
Dry fruit on waxed paper on trays in the sun.
Dredge fruit with sugar and store in an airtight container.
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