So excited to see Camilla's experiments! And SO excited for Nature's Candy! The only problem with Camilla's candied pineapple is that one can eat an entire pineapple in one go which is quite a feat!
Yeah, I should really donate it to the PDB kitchen. In babka, I don't see why not - I've used glace cherries and candied peel with no issues in the past.
Looking at this as I stare down an excess of pumpkin! Would that be the same process as pineapple? They’re drier varieties so I’m thinking slightly longer boiling time depending on the slicing?
I made marrons glace once as a teenager - hellish process, making me determined to leave it to the professionals who definitely earn their money. But if they get any more expensive, I might have to have another go at them.
t's definitely hellish!!! I currently have torturous shards of chestnut under my fingernails, but am working on a simplified recipe for my new book that will NOT be hellish and will save you money!
You've got it exactly right! The method will work well with pumpkin, but you'll likely need to simmer it a bit longer to make sure it's really tender before starting with the syrup.
Hello! I'm afraid the process is a little different for ginger, which needs to be treated more like peel with a 30 to 60 minute blanching (until tender) before candying. You still might be able to use what you have? Give it a taste and see what you think.
I know it's been a while since you posted this but I have a question for clarification. On days two and three, we're adding only sugar to the fruit/syrup combo, correct?
Nope! For things like pineapple or citrus round that can tend to stack on each other, I like to use a wider pan so they have more space, but otherwise I don't worry about it.
I am trying this out with ginger? to have for the mince pies. I do not know if I am going completely wrong with it, but for ginger would I be waiting for it to go translucent also? I am on day 5. It has gone a little opaque but do I just keep going? Thank you!
So excited to see Camilla's experiments! And SO excited for Nature's Candy! The only problem with Camilla's candied pineapple is that one can eat an entire pineapple in one go which is quite a feat!
So brilliant! Can’t wait to get candying fruit, and maybe put my dehydrator to good use!
OMG, you have a dehydrator??? ABSOLUTELY. How does candied fruit work in babkas also?
Yeah, I should really donate it to the PDB kitchen. In babka, I don't see why not - I've used glace cherries and candied peel with no issues in the past.
Can we do a tutti frutti madness babka?!?!?
As a fan of Camilla’s work, it is so exciting to see her writing on KP. Such an excellent collab!
I am VERY excited!
ME TOO!
Looking at this as I stare down an excess of pumpkin! Would that be the same process as pineapple? They’re drier varieties so I’m thinking slightly longer boiling time depending on the slicing?
I made marrons glace once as a teenager - hellish process, making me determined to leave it to the professionals who definitely earn their money. But if they get any more expensive, I might have to have another go at them.
t's definitely hellish!!! I currently have torturous shards of chestnut under my fingernails, but am working on a simplified recipe for my new book that will NOT be hellish and will save you money!
That's very exciting!
You've got it exactly right! The method will work well with pumpkin, but you'll likely need to simmer it a bit longer to make sure it's really tender before starting with the syrup.
Hello! I'm afraid the process is a little different for ginger, which needs to be treated more like peel with a 30 to 60 minute blanching (until tender) before candying. You still might be able to use what you have? Give it a taste and see what you think.
Hi!
If making some candied clementines, do i have to make some treatment for the bitterness?
No, clementines have thin skin so aren't too bitter-- and it helps balance the sugar a little.
I know it's been a while since you posted this but I have a question for clarification. On days two and three, we're adding only sugar to the fruit/syrup combo, correct?
Hiya! On day 2 you add the second 1/3 of the sugar, and on day 3 you add the final 1/3 of the sugar as well as some invert sugar.
Perfect, thank you. If the level of syrup goes below the level of fruit, do I add any additional water?
I would top up with additional syrup in the concentration that you're at! (So 66% sugar on day 2 and so on).
One last question, does the fruit need to be in a single layer? Seriously thank you for the quick and helpful replies.
Nope! For things like pineapple or citrus round that can tend to stack on each other, I like to use a wider pan so they have more space, but otherwise I don't worry about it.
Thank you!
Hello,
I am trying this out with ginger? to have for the mince pies. I do not know if I am going completely wrong with it, but for ginger would I be waiting for it to go translucent also? I am on day 5. It has gone a little opaque but do I just keep going? Thank you!