How to candy Pears, Apricots, Plums, and Pippins (a type of apple).
- Pare the fruit.
- Lay the fruit out in a pan or baking sheet and strew sugar on top of it.
- Place the pan in an oven 350 degrees F.
- Pour off the accumulated juices and turn the fruits.
- Sprinkle with sugar and rose water.
- Do this 3 or 4 times until the fruits are almost dried.
- Turn down the oven heat to low.
- Lay them out on a wire rack and place them back into the warm oven.
- Keep the fruits in the oven until they are fully dried out.
The candied fruits should be good for a year.
A Queens Delight: The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. LONDON. Printed by E. Tyler, and R. Holt. 1671.
“Take of these fruits being pared, and strew sugar upon them, as you do flower upon frying fish; then lay them on a board in a Pewter dish, so put them into an Oven as hot as for Manchet; as the liquor comes from them, pour forth, turn them, and strew more Sugar on them, and sprinkle Rose-water on them, thus turning and sugaring of them three or four times, till they be almost dry, then lay them on a Lettice Wire, or on the bottom of a sieve in a warm Oven, after the bread is drawn out, till they be full dry: so you may keep them all the year.”