Pear candied fruit

In fact, today few people are surprised by the placers of colorful sweet fruit pieces that melt in their mouths and leave behind a pleasant taste of exotic fruits. It is difficult for overseas delights to get on the shelves of domestic supermarkets in fresh form, in connection with which it is often candied fruits that are the only opportunity to taste an unknown curiosity.

Modern hostesses have long realized the excellent gastronomic qualities of candied fruits and gladly add them to a variety of sweet dishes. Most often, dried candied fruits are used in the preparation of pastries, jelly, ice cream, curd desserts and other dairy products. In addition, cakes and cakes decorate with candied fruit, and these aromatic fruit slices often act as a completely independent sweet snack that can be served for tea or coffee.

Among the variety of these fragrant dried fruits, pear candied fruits are also popular, which, along with other species, are often available for free sale. Nevertheless, due to the fact that some manufacturers use various kinds of food additives (sometimes even synthetic) in the manufacture of candied pears, many housewives cook these sweets on their own.

It is noteworthy that it is quite easy to cook unusually tasty and healthy homemade candied pears. Hard winter varieties of fruit are best suited for this purpose. In addition, it is possible to use not fully ripened pears or those that have partially lost their "marketable appearance, " but still differ in density. When prepared correctly, pear candied fruit retains most of the beneficial properties of these fruits and their excellent taste and aroma qualities.

Candied pears are prepared in two ways: either by cutting the fruits into wedges and removing the middle of them or from whole fruits. Pears are washed and pierced in several places by toothpick (if candied fruits are made from whole fruits) or cleared of seeds and cut into small pieces of arbitrary shape.

After that, the prepared fruits are poured with boiling water for a couple of minutes, then the water is drained and sugar syrup is made on its basis, in which pear wedges are again placed and boiled for about five minutes. Everything is completely cooled and this procedure is repeated about 3-4 times until the fruits become vitreous-transparent.

After straining, future pear candied fruits are laid out on parchment paper and dried for several days in the process, periodically pouring sugar or powdered sugar over fruit slices.