How to candy Pears, Apricots, Plums, and Pippins

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.”

A Book of Fruits and Flowers: Of Apricots


Of Apricocks.

To dry Apricocks.

Take them when they be ripe, stone them, and pare off their rindes very thin, then take halfe as much Sugar as they weigh, finely beaten, and lay them with that Sugar into a silver or earthen dish, laying first a lay of Sugar, and then of Fruit, and let them stand so all night, and in the morning the Sugar will be all melted, then put them into a Skillet, and boyle them apace, scumming them well, and as soon as they grow tender take them off from the fire, and let them stand two dayes in the Syrupe, then take them out, and lay them on a fine plate, and so dry them in a Stove.


Clear Cakes of Quinces, or Apricocks.

Take of the best Sugar finely beaten and searced, one pound, to a pound of Quinces, or Apricocks, set your Sugar upon a chafin-dish of coales, and dry it above halfe an houre, then cooling it, stir into it a little Musk and Ambergreese finely beaten, and powdered, then pare your Quinces, and boyle them in faire water whole, till they be tender and not covering them for so they will be white; then take them, and scrape off all the Quince to the coare, into a silver dish, and boyle it therein till it grow dry, which you shall perceive by the rising of it up, when it is thus well dryed, take it off, let it coole, and strew on the Sugar, letting some other to strew it, till it be all throughly wrought in, then lay it out on glasses, plates, or prints of Flowers, or letters, an inch thick, or lesse as you please.

The best way to Preserve Apricocks

Take the weight of your Apricocks, what quantity soever you mind to use, in Sugar finely beaten, pare and stone the Apricocks, and lay them in the Sugar, in your preserving pan all night, and in the morning set them upon hot embers till the Sugar be all melted, then let them stand, and scald an hour, then take them off the fire, and let them stand in that Syrupe two dayes, and then boyle them softly till they be tender and well coloured, and after that when they be cold put them up in glasses or pots, which you please.