Candied fruit, also known as glacé fruit, is a delightful confectionery that has graced kitchens and bakeries for centuries. It involves a process of preserving fruit by impregnating it with sugar. The result is a vibrant, sweet, and chewy ingredient that adds a unique touch to a wide array of baked goods. Let’s delve deeper into the fascinating world of candied fruit and its role in the culinary arts.
The Sweet Transformation: Candying Explained
Candying is essentially a method of preservation using sugar. The process involves submerging fruit in increasingly concentrated sugar syrups over a period of days or weeks. This gradual saturation replaces the water content within the fruit with sugar, effectively inhibiting microbial growth and preventing spoilage.
The sugar not only acts as a preservative but also transforms the texture and flavor of the fruit. The fruit becomes more translucent, intensely sweet, and develops a unique chewiness. The intense sweetness of candied fruit often complements other flavors in baked goods, adding a burst of concentrated fruitiness.
The Science Behind the Sweetness
The science behind candying is rooted in osmosis and sugar’s hygroscopic properties. Osmosis is the movement of water from an area of high concentration to an area of low concentration through a semi-permeable membrane. In the case of candying, the fruit cells contain a higher water concentration than the initial sugar syrup. As the fruit sits in the syrup, water moves out of the fruit and into the syrup, while sugar molecules move into the fruit.
The process is repeated with progressively stronger sugar syrups. With each iteration, more water is drawn out and replaced with sugar. This continuous exchange eventually leaves the fruit saturated with sugar, making it shelf-stable and giving it its characteristic texture and flavor.
A Brief History of Candied Fruit
The art of candying dates back to ancient civilizations. It’s believed that the practice originated in the Middle East, where sugar was readily available. Candying served as a crucial method for preserving fruits and vegetables, especially during times of scarcity.
From the Middle East, the technique spread to Europe during the Crusades. Candied fruits quickly became a luxury item, enjoyed by the wealthy and often used in elaborate desserts and confectionery. Today, candied fruit remains a popular ingredient worldwide, adding a touch of tradition and sweetness to various culinary creations.
The Varieties of Candied Fruit
A wide range of fruits can be candied, each offering a unique flavor and texture. Some of the most common types include:
- Citrus peels (orange, lemon, grapefruit)
- Cherries
- Pineapple
- Ginger
- Angelica (a green stem often used for decoration)
- Watermelon rind
The choice of fruit depends on the desired flavor profile and the intended application. Citrus peels, for example, offer a bright and zesty flavor, while cherries provide a sweet and slightly tart taste.
Citrus Peels: Zest for Baking
Candied citrus peels are a popular choice for baking, adding a vibrant flavor and aromatic fragrance to cakes, breads, and cookies. The peels are often boiled to soften them before being candied, which helps to remove some of the bitterness.
Candied orange peel is perhaps the most common type, but lemon, grapefruit, and even lime peels can also be candied. The peels can be used whole, chopped, or ground into a powder, depending on the desired effect.
Cherries: A Festive Treat
Candied cherries are another classic choice, often associated with festive baking, especially around the holidays. They add a touch of sweetness and a vibrant red color to fruitcakes, cookies, and other desserts.
There are two main types of candied cherries: glace cherries and maraschino cherries. Glace cherries are candied with sugar syrup and are often brightly colored, while maraschino cherries are preserved in a brine solution and then candied in a sugar syrup.
Other Fruits: Expanding the Sweet Horizon
While citrus peels and cherries are the most common, other fruits like pineapple, ginger, and watermelon rind can also be candied. Candied pineapple offers a tropical sweetness, while candied ginger provides a spicy and warming flavor. Candied watermelon rind, though less common, can be a delightful and unique ingredient, offering a slightly crunchy texture and a subtle sweetness.
Using Candied Fruit in Baking
Candied fruit is a versatile ingredient that can be used in a wide variety of baked goods. It adds flavor, texture, and visual appeal to cakes, breads, cookies, and other desserts.
One of the most common uses of candied fruit is in fruitcakes. These rich and dense cakes often contain a mixture of candied fruits, nuts, and spices, creating a complex and flavorful treat.
Candied fruit can also be added to cookies, adding a burst of sweetness and a chewy texture. Chopped candied fruit can be incorporated into the dough or used as a topping.
In breads, candied fruit can be used to create sweet and flavorful loaves. It can be added to the dough or used as a filling, as in the case of panettone, a traditional Italian sweet bread.
Tips for Baking with Candied Fruit
When baking with candied fruit, there are a few things to keep in mind to ensure the best results:
- Chop the fruit into small pieces. This will help to distribute the flavor and texture evenly throughout the baked good.
- Soak the fruit in rum or brandy. Soaking the fruit in alcohol before adding it to the batter can help to soften it and enhance its flavor.
- Toss the fruit in flour before adding it to the batter. This will help to prevent the fruit from sinking to the bottom of the cake or bread.
- Adjust the sugar in your recipe. Candied fruit is already very sweet, so you may need to reduce the amount of sugar in your recipe to avoid an overly sweet result.
- Store baked goods containing candied fruit properly. Baked goods containing candied fruit tend to be moist, so it is important to store them in an airtight container to prevent them from drying out.
Recipes Featuring Candied Fruit
There are countless recipes that showcase the unique flavor and texture of candied fruit. Here are just a few ideas:
- Classic Fruitcake: A rich and dense cake packed with candied fruits, nuts, and spices.
- Panettone: A traditional Italian sweet bread with candied citrus peels and raisins.
- Christmas Cookies: Festive cookies decorated with candied cherries and other fruits.
- Stollen: A German sweet bread with candied citrus peels, raisins, and marzipan.
- Fruit Tart: A delicate pastry filled with custard and topped with an assortment of candied fruits.
Making Your Own Candied Fruit
While candied fruit is readily available in stores, it can also be made at home. The process requires patience and attention to detail, but the results are well worth the effort.
The basic method involves simmering fruit in increasingly concentrated sugar syrups over a period of several days or weeks. The fruit is first soaked in a weak syrup, and then the syrup is gradually strengthened. This process allows the sugar to slowly penetrate the fruit, preventing it from becoming shriveled or hard.
Making candied fruit at home allows you to customize the flavor and texture to your liking. You can experiment with different fruits, spices, and extracts to create your own unique candied creations.
A Simple Candied Citrus Peel Recipe
Here’s a basic recipe for making candied citrus peel:
Ingredients:
- 3-4 Citrus fruits (oranges, lemons, grapefruit, etc.)
- Water
- Granulated sugar
Instructions:
- Wash the citrus fruit thoroughly and remove the peels in strips.
- Remove as much of the white pith as possible from the peels.
- Cut the peels into strips.
- Place the peels in a saucepan and cover with cold water. Bring to a boil and then drain. Repeat this process 3 times to remove bitterness.
- In a clean saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a boil, stirring until the sugar dissolves.
- Add the citrus peels to the syrup and simmer gently for about 1 hour, or until the peels are translucent.
- Remove the peels from the syrup and place them on a wire rack to dry.
- Once the peels are dry, toss them in granulated sugar.
- Store the candied citrus peels in an airtight container at room temperature.
This recipe can be adapted to use different types of citrus fruits or to add spices like cinnamon or cloves.
The Nutritional Aspects of Candied Fruit
It’s important to acknowledge the nutritional profile of candied fruit. Due to the high sugar content, candied fruit should be consumed in moderation.
While it does retain some of the vitamins and minerals from the original fruit, the candying process significantly increases its sugar content and reduces its overall nutritional value.
Therefore, while candied fruit can be a delicious addition to baked goods, it’s best to enjoy it as a treat rather than a staple food.
Conclusion: A Sweet and Versatile Ingredient
Candied fruit is a time-honored confectionery that adds a touch of sweetness, flavor, and texture to a wide array of baked goods. Whether you’re using it in a classic fruitcake, a festive cookie, or a sweet bread, candied fruit is sure to enhance your culinary creations. With its rich history, diverse varieties, and versatile applications, candied fruit remains a beloved ingredient in kitchens and bakeries around the world. While moderation is key due to its sugar content, the unique flavor and visual appeal of candied fruit make it a delightful addition to any baker’s repertoire.
What types of fruit are commonly used for candying in baking?
A wide array of fruits can be candied for baking, but some are more prevalent due to their texture and flavor profiles. Popular choices include citrus peels like orange, lemon, and grapefruit, which contribute a vibrant zest and chewiness. Other common fruits are cherries, pineapple, ginger (technically a rhizome), and even certain berries, although they require more delicate handling due to their softer structure.
The suitability of a fruit for candying depends on its natural sugar content and ability to withstand the candying process without disintegrating. Denser fruits with firmer textures tend to candy more successfully, holding their shape and absorbing the sugar syrup effectively. The selection of fruit also influences the final flavor profile of the baked good, allowing for a variety of taste combinations.
How does the candying process work?
The candying process involves slowly replacing the fruit’s natural moisture with sugar syrup. This is typically achieved by repeatedly simmering the fruit in increasingly concentrated sugar solutions over a period of days or even weeks. The sugar penetrates the fruit cells, inhibiting microbial growth and creating a stable, preserved product.
Each stage of the candying process carefully controls the sugar concentration and cooking time. Starting with a lower concentration allows the fruit to gradually absorb the sugar without shriveling. As the process progresses, the sugar concentration increases, drawing out more moisture and resulting in a translucent, glossy, and intensely sweet candied fruit.
What is the difference between glace fruits and candied fruits?
While the terms are often used interchangeably, there is a subtle distinction between glace fruits and candied fruits. Candied fruits undergo the process of being simmered in increasingly concentrated sugar syrups, as described earlier. This process preserves the fruit and infuses it with sweetness throughout its structure.
Glace fruits, on the other hand, typically involve a final step of being coated with a sugar glaze after the candying process is complete. This glaze provides a glossy, shiny appearance and adds an extra layer of sweetness. Therefore, all glace fruits are candied, but not all candied fruits are glace.
How should candied fruit be stored to maintain its quality?
Proper storage is crucial to preserving the quality and shelf life of candied fruit. The ideal storage environment is cool, dry, and airtight. This prevents the candied fruit from becoming sticky or attracting moisture, which can lead to spoilage or the formation of mold.
Store candied fruit in an airtight container, such as a glass jar or a plastic container with a tight-fitting lid. Avoid storing it in direct sunlight or near sources of heat, which can cause the sugar to crystallize. Properly stored candied fruit can last for several months.
Can I make candied fruit at home? What are the challenges?
Yes, candying fruit at home is certainly possible, although it requires patience and attention to detail. The process involves slowly simmering the fruit in sugar syrup over several days, gradually increasing the sugar concentration to draw out moisture and infuse the fruit with sweetness. Recipes and detailed instructions are readily available online and in cookbooks.
The main challenges in home candying include maintaining the correct sugar concentration at each stage, preventing the fruit from becoming too soft or hard, and ensuring proper sterilization to avoid spoilage. It’s also a time-consuming process, requiring daily monitoring and adjustments. However, the reward is a batch of homemade candied fruit with a flavor that surpasses commercially produced versions.
How is candied fruit used in baking?
Candied fruit adds a unique sweetness, texture, and visual appeal to a wide range of baked goods. It can be incorporated into fruitcakes, stollen, panettone, and other festive breads. It can also be chopped and added to muffins, scones, cookies, and quick breads for a burst of flavor and color.
Beyond breads and cakes, candied fruit can be used as a decorative element on top of cakes and pastries, adding a touch of elegance and visual interest. The intense sweetness and chewy texture of candied fruit complement a variety of flavors, making it a versatile ingredient in both sweet and savory baking applications.
What are some substitutes for candied fruit in baking?
While candied fruit provides a unique flavor and texture, there are several substitutes that can be used in baking. Dried fruits, such as raisins, cranberries, and apricots, can offer a similar chewy texture and concentrated sweetness. These can be used in equal proportions to candied fruit in most recipes.
Another option is using zest of citrus fruits, especially if you’re looking to replicate the citrus flavor found in candied citrus peels. Chopped nuts can also provide a textural element similar to candied fruit, adding a bit of crunch. Experimenting with different combinations can help you find the best substitute based on the specific recipe and desired flavor profile.