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Full Online Book HomeLearning KitchenBreakfastandbrunches - Syrup Glace Fruit
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Breakfastandbrunches - Syrup Glace Fruit Post by :andreas Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1515

Click below to download : Breakfastandbrunches - Syrup Glace Fruit (Format : PDF)

Breakfastandbrunches - Syrup Glace Fruit

From How To Dry Foods by Deanna DeLong

Left over fruit from drying fruit can be used as syrup

First Day:
2 cups water
2/3 c. sugar
1/2 c. light corn syrup
1 1/2 lbs. fruit

Heat to 180F on candy thermometer. Remove from heat and cool.

Cover and let stand at room temp. 18-24 hrs.

Second Day:
Remove fruit from syrup with slotted spoon.

Add 1 1/4 c. sugar to syrup and bring to a boil.

Remove from heat and witha metal spoon, skim foam.

Add fruit to syrup and heat to 180F. Cool and let stand 18-24 hrs.

Third Day:
Repeat Day 2, but use 2 c. sugar.

Fourth Day:
Repeat Day 2, but use 1 c. sugar.

After standing time, remove fruit from syrup, rinse (in colander) with cold water.

Dry at 120F-140F until fruit is leathery. Drying time will 1/4 that of fresh fruit because so much moisture has been replaced by sugar.
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3 liters milk1 kilo sugar 2 vanilla sticks3 tsp. sodium bicarbonate Put the sugar in the milk with the vanilla sticks, bring to a boil, and then let simmer, stirring, for a few minutes. Then add a teaspoon of bicarbonate, being very careful because it will boil over. Let simmer, adding some bicarbonate when it becomes too thick on top. Keep at it until it is the color of dark caramel, and when you put a drop on a dish, it should have the consistency of honey. It will then thicken a little on cooling. Cool and