Apple candied fruit

1 serving


Cut apples (with or without skin) into halves or wedges, use small ones whole, prick in several places before blanching. Then lower for 2 - 3 minutes into boiling water and immediately cool. On the water left over from the blanching, prepare the syrup, pour (hot) apples and leave for 5- 6 hours, then boil for 5- 7 minutes and leave for another 10 - 12 hours, and so repeat 2- 3 times until the apples become transparent. Put the ready-made apples in a colander for steak syrup, spread on a dish and dry in the air or in the oven with a ajar door. Candied fruits can be sprinkled with sand or powdered sugar.