Category Archives: Uses of preserved fruit for…

Candied fruit is a sweet highly appreciated by chefs and pastry chefs that is made by dipping the fruits in syrup and then letting them dry. This process provides a very particular texture and a bright and attractive appearance. Although the most popular candied fruits tend to be brightly colored, such as red cherries and oranges, there are also green varieties, such as candied fruit of the Roscón de Reyes.
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Candied orange is an ingredient that is increasingly used in the kitchens of the best chefs and pastry chefs in Horeca establishments. Contrary to what many people may believe, it is not a complement that is only used to decorate cakes and tarts; It is also applied in savory dishes and in typical desserts that anyone has ever tried in their life.
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As we know, syrup is a mixture based on water and sugar that is widely used in the kitchen. It serves to preserve food for longer and, in the case of fruit, not only preserves all its qualities intact, but also enhances them and provides a different flavor that is highly appreciated by professionals when making their creations.
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As we know, candied cherries have a different flavor, texture and appearance than natural cherries and, furthermore, they can be applied in many ways in confectionery and in all kinds of dishes. Professionals use them especially in desserts because they combine perfectly with classic ingredients for cakes, biscuits, cakes, etc. In this sense, candied cherries with chocolate are undoubtedly one of the most successful combinations in confectionery.
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Fruits in syrup are the best way to enjoy seasonal fruit throughout the year. It is an ancient technique that has survived to this day and that chefs and pastry chefs continue to use in order to have fruits in perfect condition for their creations. In this post we will see how to prepare the syrup mixture and we will go through some examples of fruits in syrup so we can use them in multiple ways.
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