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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 :1486

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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:
Combine:
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 Drying time will 1/4 that of fresh fruit because so much moisture has been replaced by sugar.
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