Desserts - Cakes & Pastries

Candied Fruits (Fruits Confits)

Name: Candied Fruits (Fruits Confits)
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Yield: 12 servings
Cuisine: French
Ingredients: 1 kg Mixed Firm Fruits (e.g., orange peel, lemon peel, cherries, apricots, pears, plums), prepared (peeled, pitted, cut into desired shapes if large); 1.5 kg Granulated Sugar; 1 liter Water; 100 g Liquid Glucose or Corn Syrup; 1 Vanilla Bean (optional)

2h 55min12 servingsMedium350 cal

Fruits confits are a classic French confection, where whole or pieces of fruit are slowly simmered in increasingly concentrated sugar syrups over several days until the sugar fully permeates the fruit. This traditional method yields intensely sweet, vibrant, and beautifully preserved fruits, transforming them into translucent, jewel-like treats. The art of candying fruit originated centuries ago, possibly in the Middle East, before making its way to Europe, particularly flourishing in Provence, France, where the warm climate allowed for abundant fruit harvests. Historically, it was a practical method of fruit preservation before refrigeration, evolving into a highly prized delicacy. Today, fruits confits are synonymous with traditional French Christmas bakes and are a staple ingredient in fruitcakes, panettone, and other festive pastries, symbolizing luxury and tradition.

dessertFrenchPreservesConfectioneryCandied Fruit

Ingredients

1 kg Mixed Firm Fruits (e.g., orange peel, lemon peel, cherries, apricots, pears, plums), prepared (peeled, pitted, cut into desired shapes if large)
1.5 kg Granulated Sugar
1 liter Water
100 g Liquid Glucose or Corn Syrup
1 Vanilla Bean (optional)

Instructions

1
Prepare the Fruits: Wash and meticulously prepare your chosen fruits. For citrus peels, blanch them in boiling water for 5 minutes, drain, and repeat 2-3 times to remove bitterness. For other fruits like apricots or pears, peel, core, and cut them into desired pieces. Cherries should be pitted.
2
First Syrup Batch (Day 1): In a large, non-reactive pot, combine 500g (1.1 lbs) of granulated sugar, 1 liter of water, and the liquid glucose. Bring to a boil, stirring until sugar dissolves. If using, add the split vanilla bean.
3
Initial Simmer: Add the prepared fruits to the simmering syrup. Reduce heat and gently simmer for 15-20 minutes, or until the fruits become slightly translucent. Remove from heat, cover, and let the fruits steep in the syrup overnight (12-24 hours) at room temperature.
4
Daily Syrup Concentration (Days 2-5): Each day, carefully drain the syrup from the fruits into the pot. Add 200g (approx. 1 cup) of granulated sugar to the syrup (except on the last day). Bring the syrup to a boil, stirring until the new sugar dissolves. Simmer for 5-10 minutes to thicken slightly. Pour the hot syrup back over the fruits, ensuring they are fully submerged. Cover and let steep overnight.
5
Final Simmer: On the last day (Day 5 or when syrup is very thick), add the final 200g of sugar if not already done. Bring the syrup with the fruits to a very gentle simmer. Cook for about 20-30 minutes, or until the syrup reaches approximately 105°C (221°F) on a candy thermometer and the fruits are fully translucent and plump.
6
Drain and Dry: Carefully remove the fruits from the hot syrup using a slotted spoon. Arrange them in a single layer on a wire rack placed over a baking sheet to catch any drips. Let them dry at room temperature for 1-3 days, turning occasionally, until they are no longer sticky to the touch. You can optionally roll them lightly in fine granulated sugar for a crystallized finish.
7
Store: Once completely dry, store the candied fruits in an airtight container in a cool, dark place. They can last for several months.
8
Re-use Syrup: The leftover highly concentrated syrup can be stored in the refrigerator and used for glazing cakes, sweetening drinks, or making sorbets.

Chef's Tips

•Storage: Store your finished candied fruits in an airtight container in a cool, dry place. Properly stored, they can last for several months, becoming even more flavorful over time.
•Substitutions: Feel free to experiment with a variety of fruits, such as melon, ginger root, whole kumquats, or even rose petals. Ensure fruits are firm and not overripe to withstand the candying process.
•Fun Fact: The process of candying fruit relies on osmosis, where the sugar molecules slowly replace the water within the fruit's cells, effectively preserving it.
•Optimal Sweetness: For best results and to prevent crystallization, use a candy thermometer to monitor the syrup's temperature during the final stages of cooking.