Of all the typical Christmas sweets, without a doubt the Roscón de Reyes is one of the most delicious and, although the tradition says that it should be eaten on the night of January 5 and on Three Kings’ Day, January 6, each time more people eat the Roscón during all the Christmas parties and even after they are over. Along with its filling, the candied fruit in the Roscón is one of its main attractions.
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At Christmas, the consumption of typical desserts increases and many of these tradicional recipes use fruits in syrup as the main ingredient or as an accompaniment. Fruit in syrup is also used in emblematic desserts such as the Roscón de Reyes or the Panettone.
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One of the ingredients most used by pastry chefs around the world is undoubtedly cherries in syrup . They are frecuently used in many desserts due to their good combination with other fruits and with the most common ingredients in this type of elaboration such as cream, vanilla or chocolate.
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Candied fruit is made by boiling fruit in syrup so that the fruit loses its natural moisture, dries up and eventually substitutes the water with sugar.
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Candied fruit is undoubtedly one of the most commonly used ingredients that professional chefs turn to when making special breakfasts.
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