Hein (fub) wrote,
Hein
fub

  • Mood:

Candied persimmon

I've started an experiment: I'll be trying to make candied persimmon. I've read recipes where they said to use firm fruit, and I'm not sure if persimmon is sufficiently firm. You don't want the fruit to dissolve in the sugar syrup!
I've cut three persimmon in slices, for 720 grams of fruit. The sugar syrup is now cooling off, and then I'll dunk the fruit in. From tomorrow on, I will have to take out the fruit, softly boil the syrup to up the concentration, and then put the fruit back in. After four or five iterations, the moisture in the fruit should be replaced with the sugar syrup, preserving the fruit. (I read that it should hold for eight months!)
After that, I might dunk the pieces in dark chocolate for an extra treat... if all goes well!
Tags: cooking
Subscribe

  • Mock Chicken

    The Judge Dredd comics are an interesting artefact of the 1980s: it’s what British comic writers thought how the US urban landscape would…

  • Baking

    I have been making chocolates with flexible silicone molds, because those are easy to get the chocolate out of once it’s been set. I did try…

  • Kakiage

    I’ve been on a manga-reading spree these days. It all started out with Dungeon Meshi, which merges my interest in RPGs and dungeon delving…

  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 0 comments