Oct 10, 2022·edited Oct 10, 2022Liked by Camilla Wynne
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!
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.
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?
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!
As a fan of Camilla’s work, it is so exciting to see her writing on KP. Such an excellent collab!
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!
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.
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?
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!