Pineapple Progress: complete
June 12, 2011 § Leave a comment
So candying a large fruit whole involves exactly the same steps as candying small, soft fruit, just (lots) more time. Prepare the fruit, boil it, make the syrup, douse with increasingly-sweet syrup daily for three weeks, then every second day for ten days, then dry it, covered for… as long as it takes. I cheated a little and let her spend an hour in a warm-ish (120 F or so) oven because our summers are humid and I hate fruit flies. Also, I’m waging war on the ants and don’t want the ant equivalent of El Dorado drying on my counter. Also, I need the counter space back.
Note the sugar crystallization on the leaves; I’m especially proud of that.