Sweet pears "candied fruits (glace fruits)"

Category: Vegetable and fruit dishes
Kitchen: italian
Sweet pears "candied fruits (glace fruits)"

Ingredients

Fresh medium-sized pears 1.5 kg. with firm pulp
White sugar 1 kg.
Fresh lemons 6 pcs. medium size
Cinnamon sticks 3 pcs. 5-6 cm.
Drinking water 500 ml
Fireproof jar with lid, 2 liters

Cooking method

  • Peel the pears with a very thin knife, leave the tails.
  • Sweet pears "candied fruits (glace fruits)"
  • Cut two lemons into circles with the peel, about 1 cm thick.
  • Remove the rind from four lemons with a thin knife. Squeeze juice from these lemons (four pieces).
  • Place pears, sliced ​​lemons, lemon zest in a saucepan, pour cold water, bring fruits to a boil. Drain the boiling water and cool the fruit quickly.
  • Pour 500 ml into a saucepan. water, add sugar, cinnamon sticks, lemon juice, and bring to a boil.
  • Sweet pears "candied fruits (glace fruits)" Sweet pears "candied fruits (glace fruits)"
  • Prepare a thick-walled jar with a lid that will keep temperature drops. Place whole pears in a jar under the very neck of the jar, alternating them with lemon rings, add hot syrup (very carefully !!!), zest, cinnamon. There will be a lot of syrup, do not pour it out and keep it in a separate jar. I have about 300-400 ml left. syrup.
  • Close the jar with a lid and leave to cool for a day.
  • Sweet pears "candied fruits (glace fruits)"
  • After a day, drain the syrup into a saucepan, the fruit should remain in the jar along with lemon and cinnamon. Put the syrup on the fire, bring to a boil, and simmer for about 5 minutes. Then pour the hot boiled syrup into a jar of pears, close the lid and leave to cool again for a day. Save the remaining syrup from the saucepan in the jar until the next boil.
  • This syrup boiling procedure must be repeated every day for 12 days.
  • After each boil, less and less syrup remains, the syrup thickens and darkens with each boil. At the end of two weeks, I had no excess syrup left, and the contents of the large jar were cut in half. The pears darkened, diminished in volume and were saturated with thick syrup.
  • Sweet pears "candied fruits (glace fruits)"
  • Next, you need to transfer the pears to the mesh and dry them so that they are covered with a thin shiny layer and do not stick to your hands.
  • But, I got so few pears that they go great as a dessert. Poured sour strawberry-raspberry jam on top - Ambrosia!
  • Sweet pears "candied fruits (glace fruits)"
  • Sweet pears "candied fruits (glace fruits)"
  • Sweet pears "candied fruits (glace fruits)"

Note

STORAGE OF READY PEARS
The pears are kept in syrup until the liquid contained in the fruit is replaced by a saturated syrup (sugar conservation). After that, the fruit can be stored for a long time without loss of quality, appearance and taste.
I store pears in a jar in a syrup that's enough to cover them completely. For almost a year I kept pears in a jar in syrup just on the balcony, and only a month ago I transferred them to a smaller jar and put them in the refrigerator. I think that with the onset of coolness I will put it on the balcony again.

You can dry-dry the pears in the dryer, all the moisture will leave them, and then the pears will be "sugar, syrup" inside, which will allow them to be stored without liquid, just in a bag - like dried fruits.
In theory, dried pears can be placed again or several times in sugar syrup, and then dried again. In this form, pears can be stored for several months.

My addition and photo from 25.09. 2015 year.

I specially show state of pears for today - preparation in October 2014.

I repeat: practically the whole year pears were stored in a large jar (in which they were prepared) on the balcony. And only about a month ago, I put them in a small jar and put them in the refrigerator. I think that with the onset of cold weather, I will transfer them to storage again on the balcony.

Sorry, again a photo of shikos-nakos

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Inside the pears are elastic, crunchy on the bite. DELICIOUS!

I will soon have nothing to keep!
Cook with pleasure and bon appetit!

The recipe was stored on my computer for a long time, I decided to use it. The source has not survived, but THANKS to the author of the recipe!

Here is the information given by the author of the recipe:
In the Western world, they are known as candied fruits (glace fruits). The name "Kandy" comes from Arabic (possibly borrowed from Persian) and means "syrup". Therefore, even inexperienced cooks immediately understand the method of preparing such fruits - they are kept in syrup for a long time. They are kept until the liquid contained in the fruit is replaced by a saturated syrup. After that, the fruit can be stored for a long time without loss of quality, appearance and taste.
With candied fruits, Europe got acquainted in two directions: Andalusia-France and Sicily-Italy. These are the areas that were controlled by the Arabic-speaking world in the 9-13th centuries. In the Arabic literature of those years, two varieties of "kandy" were distinguished - one is sweetness and food, and the second served as a disguise for drugs that had a bad taste - such as the modern cachets of pill pills. The Europeans were initially interested in the second option, so their doctors, including the famous Nostradamus, wrote a lot about the healing properties of "kandy". Gradually, the medical significance has become a thing of the past and now the cuisine of France and Southern Italy is simply impossible to imagine without these colorful and delicious sweets.

Rada-dms
Wizard !!!
Admin
Quote: Rada-dms

Wizard !!!

glad, THANK YOU!
I’m glad, yes, there’s just not a lot of work, which pleases me. There is a lot of time and a long time - yes!
The result is excellent, especially if the whole process is brought to the end, you get gummies
Next year I will put a large portion at once to feel the amount
ang-kay
Tan,but how much patience is needed to fill and sustain for almost 2 weeks! What are you, hardworking and seasoned.
Admin
Quote: ang-kay

Tan,but how much patience is needed to fill and sustain for almost 2 weeks! What are you, hardworking and seasoned.

Hee hee! It's like a ritual ... looking at night, after all the chores around the house, pour the syrup into a saucepan, let it boil, boil it, pour the pears - only business for 15 minutes And yes, quickly wash the pan too

No, girls, next summer, I will wait for the new harvest of pears, and I will do it again, but in larger quantities - and I will definitely finish the process, put it in the dryer ... and so on ... and I will get pear marmalade in its natural form
And now it's too late, it's cold to drive the dryer on the balcony
ang-kay
Bookmarked, but will I dare?
Admin
Quote: ang-kay

Bookmarked, but will I dare?

And we will put together
ang-kay
Agreed! : Friends: Beacon later, don't forget!
Gala
Yes ... work that requires self-denial
Admin
Quote: ang-kay

Agreed! : Friends: Beacon later, don't forget!

You can't go past the picture of pears.
Admin
Quote: + Gala +

Yes ... work that requires self-denial

Galya, but is it really easier? Dried pears But, delicious! Everyone who was treated to remember the taste of pears to this day

Sweet pears "candied fruits (glace fruits)"
ang-kay
And I did jerky, only in slices. My pears do not grow, and my neighbors are full, but lemon. She's not big. I cut it into slices so that more would fit into the dryer.
Admin
No wonder the author of the recipe writes that "Next, you need to put the pears on a grid and dry them so that they are covered with a thin shiny layer and do not stick to your hands" and then you can pour hot syrup several times and dry again.

For several days, a couple of pears lay just on a plate in the air, and began to dry out, covered with a dry crust.
And they became much tastier, the moisture left them and inside, and the pulp began to turn into gummies.I understand that such pears can be stored for a long time, since the pear juice was replaced inside the pears with sweet syrup, which caramelizes later when the moisture dries up.
And even lemons turn into candied marmalade when they begin to wither

I will, I will definitely cook more such pears! But I will bring the process to the very end, to the caramelization of pears.
And I will make many, many pears
ang-kay
Admin
Quote: ang-kay


Aha!
Marika33
Tanya, thanks for the recipe!
We had a lot of pears this year, I closed them in jars in apple juice, made jam, condensed milk. I distributed a lot to neighbors and a lot went into compost. Now I feel so sorry for them. Next year, if there is a harvest, I will definitely cook according to your recipes. We have been eating dried zucchini according to your recipe for the third year.
I'll bookmark it.
Admin

Marina, to your health! I'm sure everyone will like these pears, both you and the children.
I, too, will definitely dry them, and more. I will bring to the state of dry-cured, they can lie in this form and will be like gummies
vedmacck
Bookmark, definitely! As well as the recipe from which I came here!
Admin
Quote: vedmacck

Bookmark, definitely! As well as the recipe from which I came here!

Tanyusha, THANK YOU!
You will not regret - the fruits are very tasty, they still stand well, they only become more delicious
vedmacck
Rum, I have not yet had a single puncture with your recipes
Admin
Quote: vedmacck

Rum, I have not yet had a single puncture with your recipes

Well, ... of course, this fact pleases me
We are responsible for what we offer to taste - I would paraphrase this

Tanyusha, FOR HEALTH! Boom and keep trying!
Olgita
This procedure for cooking syrup must be repeated every day for 12 days.

Admin, Tatiana, tell me please, 12 days should I drain the syrup from the jar 12 times or 13? I put the pears last night, barely stuffed them into a 2-liter jar. And then how to store it? under what lid and should it be transferred to small jars?
Admin
Drain and boil the syrup, you can refill it at least 12 times, but you can do it 13-15 times - it will not hurt.

Well, yes - at first they barely fit into the jar, and then ... there will be half a jar of pears After all, there is a substitution of raw pear juice for a sweet marinade syrup, which is boiled down on purpose every day.

Then I put the pears together with the syrup into a clean sterilized jar for the volume of pears (about 2 liters) with a regular zipped lid. I kept it on the balcony both winter and summer. Only recently did I put the rest of the pears into a small jar and put them in the refrigerator, just out of habit ... I might not have done this, the pears are in excellent condition.

If there is a desire to see, I can take a photo
Olgita
Quote: Admin
If there is a desire to see, I can take a photo
Of course there is a desire! Moreover, your pictures always contribute to an increased choking of saliva and have the magical property of going and doing
Admin

Thanks for the salivation, I'll take a photo
Olgita
Quote: Admin
there are about 300-400 ml left. syrup.
And I have 800 grams of syrup left, but oh well, maybe it will be boiled down and absorbed
Admin

Olya, wait, panic!
First, boil it according to the rules of 12-15 days, then see what remains in the end. Maybe nothing remains at all
And if it does, put it in tea, biscuits, and so on ... the syrup will turn out to be delicious later, boiled down
Olgita
lungwort
Tatyana, I have a LOT of pears this year. I am leaving for the village the other day and would like to use your recipe. Only a 2-liter jar for me will not be enough. Can I use something different and maybe more?
Admin

Natasha, at least a bucket! The main thing here is to drain the syrup every day, boil it, and again pour the pears with it - and so on for 12-15 days.
And then you can put it in jars and fill it with syrup, and put it away for storage.

Or put 20 cans and work with them. I thought it would be more convenient this way, in part that there is a certain amount of pears and syrup in the jar, which should be enough for the jar. The bucket contains a different calculation and layout of pears.
lungwort
Tanya, thanks for the answer. I found a ceramic container with a lid for 5-6 liters. I think that's enough for me. I am leaving for the village for 2 weeks and will work there as a cannery. I stocked up on recipes. The underfloor is already bursting with cans. But I will definitely cook pears according to this recipe. True, if there are not enough cans, you will have to close them in vacuum bags.
Olgita
Tatyana, I made my pears, I have poured it 13 times already, the syrup is all in ...only pears have settled probably by a centimeter, the question is what to do next? Or my pears are not correct, or are they still poured up to 20 times?
Admin

Olya, if all the syrup has fit, then the fruit juice has been replaced with sugar syrup - this is good, it means that the preservation has taken place, the fruit should stand well. So pears are so hard to boil
Now taste it, I hope you like it
You no longer need to pour in, because all the syrup is over, then the pears will only be bare, and you should not prepare a new batch of syrup.
Olgita
Tanya, tell me, do you need to dry them? Most likely the lemons were big .....
Admin

Olya, you don't need to do anything with them - you need to eat them with appetite
Give them time to steep in the syrup for a while and you can help yourself
Olgita
My lemon skins have already been dragged around today, they still do not know what the most delicious is ahead. Thanks for the recipe
They haven't tasted peppers or plums yet, nobody gives them
Admin

Oh, Olya, how many delicious expectations you have, well, you are preparing a feast of the belly for your home
Look, as if the home raid is not arranged ahead of time for your supplies
Olgita
the main thing is to pass through the door
Kokoschka
Admin, read, mouth full of saliva!
How delicious it is written and looks
Admin

Lily, and why then did it get up? Let's go for pears ...
lungwort
Tatiana-Admin, 15 times I poured boiling water over pears. About 1 liter of syrup remains. And I can't say that it is a very sweet syrup. What to do next now? Either drain the syrup and dry the pears or further boil the syrup and add sugar to it? The pears were very juicy, so I think there was a lot of juice.
Admin
Natasha, if the pears are very juicy, they could increase the amount of syrup, the juice came out of the pears and went to increase.
And the sweetness depends on the sweetness of the pears. And second, sweetness depends on our perception.

I used small firm (not quite) pears. Therefore, they gave less juice. And sugar was enough for me, I don't like too sweet.

Natasha, if not sweet - add sugar to the syrup to taste, boil the syrup, and make 2-3 more syrup fillings so that the pears are additionally saturated with sugar.
Let the leftover syrup soak the biscuit, cottage cheese, and so on ...
But, you need to store pears in syrup.

More prescription:
Next, you need to transfer the pears to the mesh and dry them so that they are covered with a thin shiny layer and do not stick to your hands.
In theory, dried pears can be placed again or several times in sugar syrup, and then dried again. In this form, pears can be stored for several months.

lungwort
Tanya, thanks for the clarification. It will not work for a long time. Pears will be eaten quickly. I will try to dry it for a start, and if the "marmalade" does not work, then I will have to add sugar and boil the syrup a few more times and pour over the pears.
Admin
Quote: lungwort

It will not work for a long time. Pears will be eaten quickly.

It will work, be sure!

And I still keep pears, that's what it means, I don't really like sweets, I like the process itself
I need to take a photo and show you
Olgita
My pears were not sweet either, they did not want to stick to my hands, added sugar at my own peril and risk, though I poured it once more. It turned out sweeter.
Admin
Quote: Olgita
I added sugar at my own peril and risk, though I added it once more. It turned out sweeter.

Well, what kind of fear and risk are we preparing for ourselves, according to our taste - so we will adjust the sugar
patri
But I didn't understand how to store these pears? It is clear that the jar is in the refrigerator, but there is no syrup left, and you write what to store in the syrup? I made the pears and decided to dry them a little ... should I just dry them in the air or put them in the dryer for a short time? I made pears for decorating cakes, so I wonder how to save them.
Admin

The pears are aged in syrup until the liquid in the fruit is replaced with a saturated syrup. After that, the fruit can be stored for a long time without loss of quality, appearance and taste.
I store pears in a jar in a syrup that's enough to cover them completely.For almost a year I kept pears in a jar in syrup just on the balcony, and only a month ago I transferred them to a smaller jar and put them in the refrigerator. I think that with the onset of coolness I will put it on the balcony again.

You can dry-dry the pears in the dryer, all the moisture will leave them, and then the pears will be "sugar, syrup" inside, which will allow them to be stored without liquid, just in a bag - like dried fruits.
patri
Admin,
Thanks now I understand.
Admin
I specially show state of pears for today - preparation in October 2014.

I repeat: practically the whole year pears were stored in a large jar (in which they were prepared) on the balcony. And only about a month ago, I put them in a small jar and put them in the refrigerator. I think that with the onset of cold weather, I will transfer them to storage again on the balcony.

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Sweet pears "candied fruits (glace fruits)"

Inside the pears are elastic, crunchy on the bite. DELICIOUS!

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