Candied fruits

Ingredients

• brown sugar - 150 g
• 1–2 tangerines
• water
• 1–2 apples
• 10 g gelatin
• 1-2 lemons
• a few fresh bay leaves
• 500 g white grapes
• 500 g black grapes

Cooking

Step 1

Candied fruits can turn even the simplest dish into a work of confectionery art. It is enough to put them in a beautiful slide on a cake or in a vase with ice cream - and the feeling of a holiday is guaranteed. 1. Wash and dry fruits. Remove the grapes from the branches. Cut lemons and tangerines together with zest into thin slices. Cut the apple into 4 parts, remove the core, cut the pulp together with the peel into slices. 2. Put the apple slices on a sieve, hold for 1 minute. over a pot of boiling water. 3. Pour 50 ml of water into a saucepan, bring to a boil. Pour in 150 g of brown sugar Universal and cook over medium heat, stirring constantly, until completely dissolved. Remove glaze from heat. 4. Gelatin pour 100 ml of water. When it swells, put on fire and heat, without bringing to a boil, until the gelatin is completely dissolved. Remove from fire. 5. Pour gelatin into one bowl, pour universal brown sugar into another. Dip each grape first in a bowl of gelatin, then in sugar. Lay out on napkins. Also process slices of apples and citrus fruits. 6. Dip the bay leaf into the icing sugar, put on parchment and sprinkle with Demerara brown sugar. Rose leaves can be used in place of bay leaves.