Fruits in syrup

Fruits in syrup

Frutta sciroppata

By
From
The Collection
Makes
1.5 kg jar
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg fruit, (see Note)
800g caster sugar
1 litre water
1 vanilla pod

Method

  1. If using peaches, blanch them briefly in boiling water, then skin and halve them and remove the stone.
  2. Put the sugar, water and vanilla pod ina large pan and heat gently until the sugar has completely dissolved. Add the fruit and cook gently until just tender – anything from 25 minutes for the softest fruit to 40 minutes for the harder ones. Remove the fruit with a slotted spoon and set aside.
  3. Increase the heat and boil the liquid until reduced in volume by a third. Reduce the heat again, put the fruit back in the pan and cook over a very low heat for another 30 minutes. Transfer to a sterilised jar, seal and store in a cool place until needed.

Note:

  • “This is halfway between a compote and crystallized fruit. The secret is to achieve a degree of sugar concentration in the liquid so that it functions as a preservative. The fruit should keep its shape. Ripe peaches, plums or kumquats are all ideal. It is often served with ice-cream or pannacotta.”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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