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whole fruits or sections of them cooked in sugar syrup and partially dried. They are made from different types of fruit, mainly citrus fruit, as well as from green walnuts and from melon and watermelon rind. The ingredients are prepared as for jam and are then boiled in the syrup six or seven successive times at intervals of ten to 12 hours until the mixture thickens; the fruit is allowed to remain in the syrup in between the periods of boiling. The total cooking time is from three to four days. The hot cooked fruit is then turned out onto a screen or into a coarse strainer and dried in a drier at a temperature of 35°–40°C.
Candied fruit contains 14–17 percent moisture. The surface is covered with a crust of crystallized sugar. Candied fruit is used in making cakes, chocolates, cheesecakes, and several types of baked goods. It is packed in plywood boxes lined with parchment or parchment-like paper.
REFERENCESaburov, N. V., and M. V. Antonov. Khranenie i pererabotka plodov i ovoshchei. Moscow, 1962.
M. V. ANTONOV