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Ek het pynappel, suurlemoene, lemoene, nartjies – sommer alles wat ek in hande kon kry – gebruik!

Prepare fruit:
Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces.
Depending on your finished use you may also simply cut your fruit into 1/4 inch (aprox.) slices.

  • Combinein heavy saucepan:
  • 1 cup sugar
  • 1 cup honey
  • 1-1/2 cups water in heavy saucepan.

Boil over medium heat and cook, stirring constantly until mixture reaches 235 degrees F on candy thermometer.

Thread Stage
230° F–235° F
sugar concentration: 80%

At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up.
Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.

Drop small amount of fruit into liquid.
Cook on low heat 20-30 minutes until the fruit or rind is transparent.
Drain and repeat with rest of fruit in the same syrup.

Cool fruit and store in airtight container. Your fruit can also be rolled in granulated sugar after it is cooled, to give it a nice frosty coating and to help keep the bits separate.

When you are done making your candied fruit, you will have a very tasty syrup that can be used to sweeten drinks, or pour over ice cream or whatever you can dream up.
It might even be good as a glaze on a bundt cake!
Be sure you taste it before storing it.
If you like it, keep it. If you don’t, well then toss it out.

Recipe and photo:  Carol Visser


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