The tradition of a zasakharivaniye of fruit came to us from the ancient East. In such a way also received refined east sweet – candied fruits. Candied fruits prepare from water-melon crusts, a melon, pumpkin, an orange and lemon peel. Very juicy, the sharp sweet taste turns out at the candied pieces of a ginger root. Having added fragrant ginger candied fruits to home-made cookies, ice cream or using them as independent delicacy, you will be able to surprise the members of household and guests with really original treat.
It is required to you
- ginger root - 500 g;
- granulated sugar - 3 glasses;
- water - 1 glass;
- icing sugar - 100 g;
- citric acid - 1/4 teaspoons.
Instruction
1. Choose ginger for preparation of candied fruits. In order that there were less deviations, it has to be rather large and equal. Peel it. Cut into cubes or strips. The main thing that the sizes of the received pieces of ginger were approximately identical. You will provide these their uniform treatment with a sugar syrup. Place the prepared ginger pieces in cold water for soaking for 3 days. Change water not less than 2 times a day. It will help to remove excess bitterness. Cast away on a colander, let's flow down to surplus of water.
2. Prepare syrup. For this purpose in ware for preparation of candied fruits pour water and put on fire. After water begins to boil, lower fire and in the portions pour granulated sugar. You boil to full sugar remelting on slow fire. Filter the received sugar syrup through dense fabric for removal of extraneous impurities.
3. Place ginger pieces in hot syrup. Let's cool down. It is necessary to cook candied fruits in stages as follows. Bring to the boil syrup with ginger, you boil 5-7 minutes on slow fire. Leave ginger slices in syrup for treatment for 8-12 hours. Repeat this procedure not less than six times. In the course of cooking of candied fruits add ¼ teaspoons of citric acid. It will protect syrup from crystallization and will allow pieces of ginger to become impregnated more evenly.
4. Cast away ginger on a sieve or in a colander, let's flow down to surplus of syrup within two-three hours. Spread out ginger pieces on the tray covered with a tracing-paper or paper for pastries. In order that candied fruits didn't stick to paper, previously oil it purified vegetable. After candied fruits slightly dry up and will become covered by a thin film, roll in them in icing sugar. Place the ready candied ginger in a glass jar, densely close it and you store in the fridge. Period of storage of house candied fruits no more than three months.