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Candied pumpkin with sugar. A simple recipe for candied pumpkin: cook in the oven and "miracle pots"

Candied pumpkin - delicious, natural and even healthy treat. They are good on their own, as well as in cupcakes, cottage cheese casseroles and other sweet foods. The fragrant syrup that is formed during their preparation is an excellent basis for making drinks and all kinds of desserts.

Oranges, lemons, cinnamon, ginger or something else to your taste give additional flavor to candied fruit and syrup...

Prepare the ingredients: pumpkin and, for example, orange and cinnamon.

Clean the pumpkin and cut the flesh into pieces. Pieces can be of any size and shape. I made them small and about 5 mm thick so that they dry faster later.

Sprinkle pumpkin pieces with sugar

and wait for them to stand out very a large number of juice.

Add cinnamon and orange zest.

Boil future candied fruits three times for five minutes with cooling after each cooking for at least an hour ...

If you want to store candied fruits in syrup, then everything is ready ... But if you want dry candied fruits, then drain the syrup, and dry the pumpkin pieces either in the oven on a baking sheet with baking paper at 50 degrees with the oven door closed or at 100 with the oven door ajar,

or in an electric dryer. The time depends on the thickness of the candied fruits!

Candied fruits are ready, they are dense and a little sticky.

Roll them in powdered sugar.

I left some of the candied fruits in syrup, and dried the other, i.e. wilted...

Enjoy your meal!

Is it possible to cook candied pumpkin at home? After all, candied fruit is a traditional oriental sweetness, which is very original way fruit preservation.

The pieces are boiled in very thick sugar syrup and then air dried. Interestingly, almost any fruit can be preserved in this way.

Several simple recipes The steps below will help you make candied pumpkins at home.

So, first of all about ratios. You might think that such a product would require too much sugar and, therefore, by definition, it should contain too many calories. However, this is not entirely true: 3 parts of melon pulp are taken for 1 part of sugar.

For this recipe, take the ingredients in such quantities:

  • 1 kg pumpkin pulp;
  • 300 g of sugar (1.5 ordinary glasses or 15 tablespoons).

Of course, you can improve the recipe by adding a sour note to it - half a lemon is suitable for this purpose. In any case, the principle of preparation is the same.

Cooking progress step by step:

Step 1. Peel the pumpkin, remove the seeds. By the way, they can also be preserved - dried, fried, and then clicked on long winter evenings.

Step 2. Now cut the pulp into small cubes. We try to make them the same size - for example, 2 cm wide.

Step 3. We take a pan, put these pieces on the bottom, and sprinkle them with sugar on top. We put the container in the refrigerator and calmly go about our business - the pumpkin should be allowed to stand for 10-12 hours.

If you want to use lemon, it is added at the same stage. Cut into thin circles and stack on top of the sugar layer.

Step 4. After 12 hours, we take out a container with a pumpkin and cook until boiling, adding a little water, and then 5 minutes after that (on medium heat). Cool to room temperature - it will take 3-4 hours, during which you can again go about your business.

And then we repeat this procedure.


This is how candied pumpkins are cooked at home

Step 5. Now you need to ensure that all excess moisture is removed from the pieces of glass. It is this requirement that is the main one for making candied pumpkin at home, regardless of the specific recipe.

Step 6. And now let's dry the candied pumpkin in the oven for another 4 hours: put them on foil or parchment, turn on the oven at 100 o C and again go about our business.


After cooking, you can sprinkle candied fruits with a small amount of sugar dishes. It is better to store in the refrigerator, but the main condition is a dry place. Therefore, you can put candied pumpkin in a jar, cover it with paper or a thick cloth and store it all winter.

A video commentary on cooking candied pumpkin in the oven at home can be seen here.

How to make candied pumpkin in the oven: a recipe with oranges

Unlike lemon, orange will not give a sour taste to a greater extent, but a pleasant citrus aroma. Therefore, you can cook candied fruits with this pleasant fruit of a positive orange color.

Let's take these ingredients:

  • 1 kg pumpkin;
  • 400 g of sugar;
  • 1 medium sized orange;
  • half a glass of water;
  • carnation 3 buds;
  • vanillin - a pinch;
  • cinnamon - a pinch.

How to make candied fruits from pumpkin according to this recipe with a photo:

Step 1. First, peel the orange and cut into slices. We will try to remove the white inner peel - it has the unpleasant property of leaving a bitter aftertaste.

Step 2. We clean the pumpkin and cut it into cubes.

Step 3. Cook the syrup. To do this, put sugar in a saucepan, add water and turn on the fire. Dissolve the sugar completely while stirring (this should be done as quickly as possible).

Add pumpkin with oranges and cook everything together until boiling, and then another 5-7 minutes. Cool for 8-10 hours and repeat this whole cycle 3 more times.

Step 4. Now you need to strain the mixture so that the moisture of the glass is completely.

Step 5. Dry the candied fruits in the oven again for 3-4 hours (100 ° C, on parchment or foil).


Drying candied pumpkins in the oven

And then sprinkle with a mixture of powdered sugar, cinnamon, cloves and vanilla.

Candied pumpkin in chocolate icing: recipe with photo

Chocolate lovers will surely love this recipe, because as a result we get real sweets. That's just these chocolates have natural composition and do not contain unnecessary components.

The main requirement is to choose a quality chocolate icing. It can be made from melted chocolate or cocoa.

Recipe Ingredients:

  • 1 pumpkin (1 kg of pulp);
  • 5 glasses of sugar;
  • 3 glasses of water;
  • 3 teaspoons cocoa (can be replaced with a bar of chocolate);
  • melted butter - 3 tablespoons;
  • 4 spoons of milk;
  • a teaspoon of any honey.

We act in this way:

Step 1. First, as usual, we clean the pumpkin.

Step 2. Cut the pumpkin into small cubes.

Step 3. Now we put them in a saucepan and no longer put them in the refrigerator, but add water and sugar. Cook until boiling, and then another 5-10 minutes over moderate heat.

Switch off and leave room temperature at night (10-12 hours).

Step 4. The same work must be repeated 2-3 more times (in cycles). The result is a thick, rich syrup. When the last cycle is over, you need to let all the liquid drain to the end - it will take 1-2 hours.

Step 5. Now dry the pieces in the oven in exactly the same way - on foil or parchment paper for 4 hours at a temperature of 100 o C.

Step 6. And now the most delicious part of the work. For glaze, mix cocoa or melted chocolate with butter, and add 8 large spoons of sugar. The components must be thoroughly mixed and heated in a saucepan over low heat for 5 minutes (the mixture should not boil).


Step 7. Cool the candied fruits and roll them in chocolate. Let chill in the refrigerator for 1-2 hours.


Oriental fairy tale on our table. You can store all winter, if, of course, it lies. You will want to treat yourself to such a delicacy almost any day. It is also much lower in calories than chocolate candy or lollipop.

Enjoy your meal!

Amber pieces of pumpkin, generously powdered powdered sugar, are liked even by those who absolutely do not like orange fruit dishes. Sweet "sweets", which in the time of Catherine II were called "dry jam", usually do not linger on the plate. Therefore, having decided to cook candied fruits, worry about one thing - that everyone has enough.

Candied pumpkin is one of the simple meals. It is not necessary to be a chef or an advanced housewife to make amber sweets on your own. The only thing it will take is time. The preparation of candied fruits takes an average of two to three days. If this is your first time deciding to make candied pumpkin, then follow these six simple tips.

  1. Pumpkin selection. For the preparation of sweet candied fruits, you can use almost any pumpkin of dessert varieties. The fruits should be well ripened, with firm, dense pulp. Forage varieties are not suitable. Candies made from them will have coarse, unpleasant fibers. Delicate and overly juicy varieties are undesirable. A delicacy from such a pumpkin softens to a state of porridge during the cooking process. Most tasty candy obtained from the Muscat variety. Visually, such a pumpkin looks like a wine bottle.
  2. cutting pieces. The quality of finished candied fruits depends on the size of the feedstock. Cut the pumpkin pulp into equal pieces so that they are evenly soaked and dried. The pieces should not be too big. The optimal sizes of slices are cubes with a rib size of 2-3 cm.
  3. spoilage prevention. To protect dry jam from spoilage and pests, it is recommended to soak pumpkin slices for 10-15 minutes in saline solution. Then they are washed under running water, and proceed to the cooking process.
  4. Preparation process. To prevent the sweets from falling apart during the manufacturing process, remember one more trick. Before you start drying sweets, pumpkin slices must be marinated for ten hours in syrup.
  5. Cooking. Dry jam should be prepared by analogy with the classic one. Boil the pumpkin in several stages. Put the container on the stove, let the workpiece cook for about five minutes. Turn off the fire, wait until it cools completely. Repeat the boil again for five minutes. Continue to cook future candied fruits until the pieces acquire their characteristic softness.
  6. Finished raw material. As soon as you take out the baking sheet from their oven, immediately remove the pumpkin pieces. Hot candied fruits easily lag behind the surface. But if you did not manage to remove all the pieces, do not be discouraged. Place the tray in hot oven and reheat the raw material. And so that oriental sweets do not stick together, roll them in powdered sugar.

8 recipes

There are many recipes that allow you to cook candied pumpkin. Fragrant orange raw materials can be combined with a variety of fruits, berries, citrus fruits, as well as spices and spices. It all depends on your taste and preferences.

And if you avoid sugar, then replace the sweet component with honey or fructose. In the latter case, candied fruits are allowed to be consumed even by diabetics.

Simple

Description . If you are new to cooking oriental delicacies, then do not start with multi-component variations. To prepare amber sweets, use the easiest option. A simple recipe for candied pumpkins in the oven, in addition to the main orange component, contains lemon.

Components:

  • pumpkin pulp - 0.5 kg;
  • lemon - one citrus;
  • sugar - 0.35 kg;
  • powdered sugar - 50-60 g.

Manufacturing

  1. Cut the pumpkin into quarters.
  2. Using a tablespoon, scrape out the core with seeds.
  3. Cut off the peel from the resulting "boats".
  4. And cut the flesh into pieces.
  5. Lower the orange raw materials into a thick-walled cauldron.
  6. Cut the lemon into thin slices, discarding all the seeds.
  7. Place the citruses in the cauldron on top of the pumpkin cubes.
  8. Sprinkle the dough with sugar.
  9. Stir the mixture, leave to infuse for 10-12 hours.
  10. Pumpkin-lemon preparation will release a lot of juice.
  11. To ensure even soaking of the syrup, stir the mass regularly.
  12. After 12 hours, put the cauldron on a small fire, boil.
  13. Boil three to five minutes.
  14. Turn off the fire.
  15. Wait two to three hours for the workpiece to cool.
  16. Repeat boiling and cooling twice more, being careful not to let the pieces start to fall apart.
  17. Line a baking sheet with parchment paper.
  18. Lay the candied pumpkin and lemon slices on it in a single layer.
  19. At a temperature not exceeding 120 ° C and the oven ajar, dry the candied fruit for three hours.
  20. Check readiness regularly by pressing on the pieces.
  21. When they become quite dense, but at the same time springy, you can get the raw materials from the oven.
  22. Remove them from the pan.
  23. Sprinkle the cooled candied fruit generously with powder.

When choosing recipes for candied pumpkin with lemon, pay special attention to citrus. It should be large and thin-skinned.

In an electric dryer

Description . It is easy to cook candied pumpkin in an electric dryer. Amber sweets covered with a thin powder shawl can be prepared with lemon. If there is no citrus on hand, then take citric acid.

Components:

  • pumpkin pulp - 1.3 kg;
  • citric acid - 9 g;
  • sugar - 750 g;
  • powdered sugar - 120 g.

Manufacturing

  1. Cut pumpkin into halves or quarters.
  2. Remove seeds and skin from it.
  3. Cut the raw material into half rings or quarters 5 mm thick.
  4. Lower the workpiece into a thick-walled cauldron.
  5. Sprinkle it with sugar, mix.
  6. Leave to infuse for five to seven hours.
  7. During this time, a lot of juice will stand out, and the sugar will completely dissolve.
  8. Move the cauldron to the fire.
  9. Boil over low heat for two or three minutes.
  10. Refrigerate the workpiece for six hours.
  11. With repeated three-minute cooking, pour citric acid into the cauldron.
  12. Transfer the raw materials to a colander and strain the syrup.
  13. Put the pumpkin slices on the grate of the electric dryer.
  14. Dry future candied fruits for five hours.
  15. Replace the grates periodically to ensure even drying.
  16. Remove the raw material at the moment when it remains resiliently soft, transparent, but no longer sticks to your hands.
  17. Dip long half rings in powdered sugar.


in the microwave

Description . To prepare fragrant candied pumpkin, you can resort to help microwave oven. This method cannot be called simple. But it allows you to significantly speed up the process.

Components:

  • pumpkin pulp - 0.5 kg;
  • water - 400 ml;
  • sugar - 0.5 kg;
  • carnation - one bud;
  • cinnamon - a third of a teaspoon;
  • powdered sugar - 120 g.

Manufacturing

  1. Cut orange pulp into cubes.
  2. Start making syrup.
  3. Pour sugar into a saucepan (which can be used in a microwave), pour in water.
  4. Stir the liquid, put in the microwave for two minutes.
  5. Stir the syrup again and turn on the microwave again for two minutes.
  6. Dip the pumpkin slices into the pot with the hot syrup.
  7. Pour in cinnamon, add cloves.
  8. Put the workpiece in the microwave for ten minutes.
  9. After removing the pan from the oven, wait for it to cool completely, then boil it again in the microwave for ten minutes.
  10. Repeat microwave heating at least five times.
  11. When the pumpkin pieces become a beautiful amber color and become transparent, transfer the workpiece to a colander.
  12. Wait until all the syrup has drained.
  13. Arrange the candied fruits on a flat microwaveable plate in a single layer.
  14. Bake the amber slices for five minutes.
  15. Sprinkle finished candied fruits with powdered sugar.

In a slow cooker

Description . The fact that housewives manage to create almost all dishes in a smart “miracle pot” today will not surprise anyone. But the possibility of making candied pumpkin without sugar raises many questions. Nevertheless, oriental sweetness can turn out no worse without it than in the classic version.

Components:

  • pumpkin pulp - 0.5 kg;
  • water - 450 ml;
  • cinnamon - a third of a teaspoon;
  • honey - 65 g;
  • fructose - 45 g.

Manufacturing

  1. Peel pumpkin, remove seeds.
  2. Cut the pulp into large pieces.
  3. Dip them in the multicooker bowl, fill with water.
  4. Set the mode to “Steaming” or “Soup”, and the timer to 15 minutes.
  5. Such heat treatment will provide slight softening.
  6. Now cut the large pieces into small cubes.
  7. Pour fructose, cinnamon, honey into the water.
  8. Cook the syrup by selecting the "Soup" or "Porridge" mode.
  9. Dip pumpkin raw materials into fragrant liquid.
  10. Boil the workpiece for 15 minutes by setting the "Steamer" or "Soup" mode.
  11. Keep the fragrant mass for 10-12 hours so that the pieces have time to soak in the syrup as much as possible.
  12. Then transfer them to a colander.
  13. When all excess syrup has drained, place the cubes on a baking sheet lined with parchment.
  14. Dry the candied fruit in the oven at 120-130°C for one hour.

In air grill

Description . You can prepare delicious sweets quickly, easily and without cooking. This greatly reduces the cooking time. For the manufacture of goodies, it is recommended to use an air grill.

Components:

  • pumpkin - 0.5 kg;
  • sugar - 0.3 kg.

Manufacturing

  1. Clean the pumpkin from the peel and seeds.
  2. Cut it into small pieces.
  3. Roll the workpiece in sugar.
  4. Place the pumpkin cubes on the steamer.
  5. Set it on the wire rack in the air fryer.
  6. Dry for about an hour at a temperature of 120 ° C, providing high airflow.
  7. After drying, candied fruits can be sprinkled with powdered sugar.


With oranges

Description. If you add to pumpkin Orange juice and zest, you will get fragrant and mouth-watering sweets. They can be used to make pies, cakes. They are able to complement the dessert and even turn ordinary oatmeal into a treat. To prepare candied pumpkin with orange, use this recipe.

Components:

  • pumpkin pulp - 1 kg;
  • sugar - 0.65 kg;
  • orange - one citrus.

Manufacturing

  1. Cut pumpkin pulp into medium-sized cubes.
  2. Put the raw materials in enamel pan, sprinkle with sugar.
  3. Shake it lightly.
  4. Put the workpiece in the refrigerator for three to four hours.
  5. Wash the orange thoroughly.
  6. Cut it into two halves.
  7. Squeeze out the juice.
  8. Carefully remove the fibers from the rind.
  9. Cut the orange peel into thin strips.
  10. Pour the juice into the pumpkin mixture.
  11. Put the pot on fire.
  12. When the mixture boils, add the zest strips.
  13. Boil the mass for three to five minutes, shaking the pan gently.
  14. Cool the orange-pumpkin blank for two hours.
  15. Repeat cooking treats two more times.
  16. Then drain the syrup.
  17. Place pumpkin slices and orange zest on a parchment-lined baking sheet.
  18. Dry the workpiece in the oven at a temperature of 120 ° C for four hours and always with the door ajar.
  19. Cool the candied fruits, sprinkle with powdered sugar.

Assorted

Description . Candied fruits can be prepared from almost any vegetables, fruits, berries. Even from a zucchini that has neither taste nor aroma, you will get mouth-watering sweets. Assortment can be prepared in two ways. Initially, mix all the preparations and cook the vegetables together. If you want to keep the individual taste of each product, then work with each of them separately.

Components:

  • pumpkin pulp - 0.5 kg;
  • zucchini - 0.5 kg;
  • carrots - 0.5 kg;
  • water - 600 ml;
  • sugar - 0.75 kg;
  • lemon - two citrus.

Manufacturing

  1. Peel the zucchini, discard large seeds, cut into small cubes.
  2. Do the same with pumpkin.
  3. Peel the carrots.
  4. Cut it into thin slices.
  5. Connect all the blanks.
  6. In a separate saucepan, boil the syrup by combining water with sugar.
  7. Cook it over low heat for about five to ten minutes.
  8. When the syrup begins to thicken, lower the vegetable raw materials into it.
  9. Boil the mass for two to three minutes.
  10. Turn off the fire.
  11. Candied vegetable insist for 10-12 hours.
  12. Repeat the cooking process twice.
  13. During the last heat treatment, pour lemon juice into the pan.
  14. Transfer all raw materials to a colander so that the syrup can drain freely.
  15. On a baking sheet (with a sheet of parchment), put the candied fruits in one layer.
  16. Put them in the oven.
  17. Dry for about an hour at a temperature of 100-120°C.
  18. Then roll all the cubes in powdered sugar.

If you want your candied fruits to be crunchy, then pre-soak the chopped vegetables in a soda solution. To prepare it, you need to dissolve a tablespoon of soda in 3 liters of water. Soak the raw material in this solution for two hours. Then rinse with running water and cook in the usual way.


with quince

Description . The combination of pumpkin and quince is a very successful combination. Such candies will turn out very tasty and fragrant.

Components:

  • quince - 0.5 kg;
  • pumpkin pulp - 0.5 kg;
  • sugar - 1.5 kg;
  • lemon - one;
  • orange - one;
  • powdered sugar.

Manufacturing

  1. Wash the quince, peel, remove all seeds.
  2. Prepare the pumpkin.
  3. Cut all raw materials into equal cubes.
  4. Place it in a large bowl.
  5. Wash the lemon and orange thoroughly.
  6. Together with the zest, chop the citruses into thin slices, discarding the seeds.
  7. Add them to the pumpkin-quince preparation.
  8. Sprinkle with sugar and shake the container gently.
  9. Leave the mass for two to three hours to let the juice flow.
  10. Boil future candied fruits on low heat for about two to three minutes.
  11. Then refrigerate for ten hours.
  12. After the second cooking, drain the syrup, you can use a colander.
  13. Place transparent pieces of fruit and citrus on a baking sheet.
  14. Dry in the oven for one and a half to two hours.
  15. Remove the candied fruits from the baking sheet, let them cool slightly, then sprinkle with powder.

Any candied pumpkin recipe involves draining the syrup. But do not rush to pour out this drink. It can become the basis for making zucchini jam or serve as a concentrate for creating compotes.

Candied fruits are pieces of fruit boiled in sweet syrup.

They are used as a filling for biscuits, muffins, cookies, yeast dough and as a decor for decorating cakes, other confectionery.

Pumpkin can also be used to make delicious candied fruits with a pleasant color and aroma. Consider the recipes for making candied pumpkins both quickly and tasty.

In the oven with honey

Do delicious treat maybe with honey. For this, it is important to choose natural and fresh product beekeeping. Candied fruits are prepared easily and quickly, and the taste is obtained - you will lick your fingers.

Products:

  • granulated sugar - 400 g;
  • pumpkin - 2 kg;
  • natural honey - 10 tablespoons;
  • lemon - 2 medium-sized fruits;
  • powdered sugar.

I do like this:

  1. Peel the pumpkin from parts unsuitable for food - seeds, fibers and peel and cut into identical cubes. Place the ingredient in a suitable bowl. Add sweet sand and leave at room temperature for half a day to release a sufficient amount natural juice.
  2. Wash the lemon, additionally scald with boiling water. Remove the bones and grind with a blender to a puree state. Pour into a suitable saucepan. Add pumpkin juice that has stood out over the specified time period and honey. Stir, put on the stove, boil and boil for 3 minutes.
  3. Strain the resulting syrup through a sieve, pour over the pumpkin pieces. Bring to a boil and simmer at low temperature for 90 minutes.
  4. Using a slotted spoon, carefully remove the candied fruits on parchment paper for further drying. This process is allowed to be carried out in specialized electric dryers or in an oven (there must be a convection mode) at a temperature not exceeding 50 degrees. Sprinkle with powdered sugar.

Let's take a closer look at how to cook delicious and sweet candied pumpkin with orange flavor according to a simple recipe in the oven.

Products:

  • pumpkin pulp - 1.2 kg;
  • filtered water - 100 ml;
  • granulated sugar -350 g;
  • orange - 150 g;
  • vanillin to taste.

  1. Rinse the pumpkin. Remove peel, non-edible fibers and seeds. Chop the pulp into medium-sized cubes. Pour boiling water over the orange, peel off the peel and white film, remove the seeds. Cut into slices.
  2. In the meantime, boil water in a separate saucepan and add granulated sugar. Boil with regular stirring.
  3. Put pumpkin and citrus fruits into the resulting syrup, boil for 7 minutes. Remove the container with the contents from the stove, cover and leave on the kitchen table for 2-3 hours. Repeat the boiling process 2 more times.
  4. Strain the syrup through a sieve, remove the orange slices. By appearance pumpkin slices become transparent and soft.
  5. Line a baking sheet with baking paper. Spread the prepared pumpkin in an even layer.
  6. Put in the oven for 5 hours at a temperature not exceeding 50 degrees. Cool, sprinkle if desired potato starch or sweet powder.

In a slow cooker

You can make a delicious treat with the help of a slow cooker. Kitchen helpers make cooking easier.

Products:

  • pumpkin pulp - 1.5 kg;
  • granulated sugar - 2.2 kg.

Procedure:

  1. Clean the pulp from inedible parts. Cut into equal slices. Place them in the multicooker bowl, add sweet sand. Close, leave at room temperature for a couple of hours. During the specified time period, a sufficient amount of juice will stand out.
  2. After the time has elapsed, put the multicooker bowl into the appliance by setting the “Frying / Baking” mode. Time - 40 minutes. During this time period, the pumpkin is fully cooked, preserving the integrity of the slices.
  3. As soon as the oven has signaled readiness, the pieces are transferred to a sieve. After draining excess syrup, the slices need to be laid out on a baking sheet, after covering it with parchment paper. Bring candied pumpkin to readiness in an electric dryer.

Candied fruits "Dietary"

This type of prepared sweets allows them to be used in the diet of people with a strong restriction of sweets. Consider how to make candied fruits without sugar.

Products:

  • filtered water - 400 ml;
  • natural honey - 60 g;
  • fructose - 60 g;
  • chopped cinnamon - 10 g;
  • pumpkin pulp - 500 g.

I do like this:

  1. Chop the main ingredient into a medium-sized cube, dry with paper towels.
  2. Pour the indicated amount of liquid into a clean pan, put honey, fructose. Put on fire. From the moment of boiling, lay out the pumpkin, continue cooking for 20 minutes. After removing from the stove, cover and leave the pan with the contents for 24 hours at room temperature. During this time, the slices are perfectly saturated with sweet syrup. Strain through a sieve, wait for excess syrup to drain. Lay on parchment paper and dry the candied pumpkins in a vegetable dryer. Moreover, the temperature should not exceed 40 degrees.
  3. The finished delicacy is not only tasty, but also healthy, especially for young children.

Quick candied fruits

Products:

  • granulated sugar - 200 g;
  • pumpkin - 500 g;
  • lemon - 1/2 part;
  • filtered liquid - 100 ml;
  • powdered sugar, cinnamon optional.

The algorithm of actions is as follows:

  1. Rinse the main ingredient, dry, remove the skin and seeds. Chop into a cube.
  2. In a suitable container for cooking, mix clean liquid and sweet sand. Don't forget to stir to boil. Put the prepared slices, cook until softened 2-3 times for 10 minutes.
  3. Strain through a sieve, wait for excess moisture to drain. Place on a baking sheet lined with parchment paper. Dry for an hour in the oven at a temperature of no more than 130 degrees.
  4. Cool, sprinkle with powdered sugar and cinnamon, if desired. Candied fruits prepared at home can be used in finely chopped form: as a filling for pies, pancakes or dumplings.

Spicy candied fruits

Products:

  • vanilla (pod) - 1 pc.;
  • cinnamon - 1 stick;
  • carnation - 2 inflorescences;
  • granulated sugar - 900 g;
  • filtered water - 700 ml;
  • pumpkin pulp - 900 g.

I do like this:

  1. The main ingredient is cleaned of seeds, peel and coarse fibers. Chop into cubes or slices.
  2. Granulated sugar mix with the specified amount of liquid. Put on the stove, wait until it boils completely. Put pumpkin slices together with spices. Boil the mass for 5 minutes. Remove from stove, cover and cool completely. The process of cooking and cooling is carried out 3 to 6 times. It is important that the surface of the pieces caramelize.
  3. Carefully remove the candied fruits from the syrup by placing them on a sieve. Wait for complete drain. Line a baking sheet with parchment paper, placing pumpkin slices on it. Send to dry in the oven. When ready, sprinkle with icing sugar or potato starch.
  4. Making candied pumpkin at home is quite easy and simple. The main thing is to follow step by step instructions and do not forget to observe the proportions of the products. Candied fruits are tasty and fragrant.

Large photos Small photos

    Wash the pumpkin, clean it if it has not been cleaned yet. Cut into several arbitrary pieces, removing the seeds.

    Cut the pumpkin into cubes of arbitrary size, however, I advise you to try to work with a knife so that you end up with workpieces of the same size - during the drying process, candied fruits should be cooked for about the same amount of time.

    Wash the lemon and cut into thin half rings.

    Place a layer of pumpkin cubes in the pan, sprinkle with a little sugar.

    Throw out the lemon.

    Again pumpkin, sugar, lemon - until the original components run out.

    Put the pan on the fire, bring to a boil, reduce the gas and boil for about 5 minutes. Turn off the gas, wait for the pumpkin to cool. Ideally half a day. Minimum - 2-3 hours.

    Bring to a boil again, boil a little, turn off. As a rule, two such approaches are enough - the pumpkin should be soaked in syrup and become soft, but not turn into a puree and keep its shape perfectly. Sometimes a third approach is required - if the pumpkin is very dense and dryish.

    Drain the syrup (it can be used to soak cakes and muffins, make liqueurs, jams, jellies, marmalade and other goodies).

    Lay the pumpkin on parchment paper or a silicone baking mat in a single layer. Optimally - if there is a small distance between the pieces. Well, that's all, active actions end there. Put the baking sheet in the oven, the temperature is 100-120 degrees, no more. Sometimes you can open the door and turn on the fan - so the liquid will leave faster, cooking time will be reduced.

    Drying time depends on many factors (the size of candied fruit, pumpkin variety, its juiciness, oven features, and so on), on average it takes me about 4 hours to do this. Check, try. Please note that after cooling, candied pumpkin will become harder and a little drier - consider this when deciding on the readiness of the dessert.

    It is necessary to remove candied fruits from paper in a warm form - then they stick to parchment forever, you will have to eat along with crispy cellulose. Cooled candied fruits can be rolled in powdered sugar.

    It is best to store in a tightly closed jar. That, in fact, is all.