Category Archives: Uses of preserved fruit for…

Canned fruits are used in the making of many baked goods because they add a touch of flavour that is distinct from other types of fruit. Syrup is made by dissolving sugar in water and letting it boil until it reduces to reach the right consistency.

In order to make fruits in syrup, the most common proportion is double the amount of water to sugar, but each baker uses his or her own measurements. A higher proportion of sugar leads to a denser syrup, therefore, the professional chef will make syrup which is sweeter or less so depending on the dessert which will carry the fruit in syrup.
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Candied fruit cubes are often used by professionals when making desserts and sweets. These fruit cubes greatly contribute to the colour and flavour of the creations, attracting consumers to taste the ice creams, yoghurts, cocktails or cakes.
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Fruit jam is one of the most popular ingredients used in baking, not only as an ingredient for all sorts of goods, but also as an added element to other desserts and sweets. There are many varieties of jams and jelly available to buy, with different flavours and textures to make your baking creation attractive and juicy.
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Traditional Frutas de Aragón are a very popular type of confectionary from the northern Spanish region of Aragon. Made from candied or sugar-coated fruit and chocolate they are a type of fruit-filled bonbon with a unique flavour and a pleasing appearance. Over time this confectionary has become a singular gastronomical statement for the area due to these bonbons’ quality and uniqueness.
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Cocktails are truly five-star drinks, mixing exquisite flavours to provide a unique taste to each blend. However, just as important as the taste sensation is the presentation of each cocktail, bearing in mind that the end result is a precise union of different beverages with specific decoration. But do you really know how to maximise your cocktail menu with attractive presentation? Read on to discover some tricks and glean some advice on this key point.
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