5.1 Receiver Multiroom

FRUTA ESCARCHADA =

sticks of candied ginger
whole apricots and tangerines in half

Making it so you can keep it for a whole year, putting the various pieces of greaseproof paper.

INGREDIENTS:

Water: qs
Sugar: to taste
Fruit:

to taste PREPARATION:

The procedure for the pieces of a certain thickness results in sixteen days of treatment, but it's worth it when you consider how much it costs in natal periods, sometimes in Madrid I've found up to 60 euro per kilo, pieces such as pumpkin, pear, apricots, kiwi, pineapple etc.. small fruit can be left whole, the larger you can go halves or slices, in the case of fruit with skin duretta such as prunes, apricots, etc.. drill holes with a fork.
Choose ripe fruit and integrated, wash well and blanch it for a few minutes, if you were to overcook the result would be to get a fruit tasteless and hard to abbasttanza final metterlla in a large bowl taking care not to the fruits of a superimposition other to avoid squeezing.
Prepare various fruits separately.
For 500 grams of raw fruit to prepare a syrup of sugar and 200 grams of 400ml. water, prepare the syrup by boiling sugar and melt, once melted pour over the fruit, the fruit must remain completely covered, should be little, add more syrup respecting the doses listed.
Let stand 24 hours, remove the fruit from the syrup add 60 grams of sugar, bring to the boiling and pour over the fruit, this operation will be done for a week, from the eighth day, add syrup and 80 grams of sugar and proceed as first, rest 48 hours, the tenth day add another 80 grams of sugar continue as before, wishing you can now add a couple tablespoons of rose water, leave for four days. Remove the fruit from
syrup and let it dry on a grill pan or a alrto put on it and keeping it covered, making sure that does not rest on cloth or other fruit for a couple of days.
When dry, store it as described above.

candied ginger: Take

of fresh ginger, if it is antiquated is very woody, peeled and cut into cubes as you like or strips.
Place in a saucepan of water to boiling and cook the ginger for about 40 minutes, must be transparent to the end
strisciline ginger diced or cut in half the time, always following the directions given
due to the thickness of the same .