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Nature's Candy: Timeless and Inventive Recipes for Creating and Baking with Candied Fruit
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Nature's Candy: Timeless and Inventive Recipes for Creating and Baking with Candied Fruit
224Hardcover
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Overview
In Nature’s Candy, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruit—the classic tradition of imbuing fruit with sugar to preserve it as a glistening confection—and tempts curious bakers to work with this fascinating ingredient in a choose your own adventure–style masterclass. Will you candy the whole fruit (cherries, anyone?) or just pieces (hello, orange peel!)? And which of Camilla’s classic and contemporary baking recipes will you select to let it shine? Will it be the Stollen Pound Cake or maybe the Ginger Cashew Caramel Corn? Or perhaps the Banana Split Blondies?
As Camilla’s previous cookbook, Jam Bake, was for baking with jam, Nature’s Candy is a game-changing cookbook for baking with candied fruit, thanks to its:
- Foundational Candying Methods: With nine streamlined techniques to candy your fruit—and a handy chart to guide you on which candied methods are best for each type of fruit—you will create artisanal, jewel-like confections in no time.
- Decadent Recipes for Bakers of All Levels: Level up your baking and confection-making by using candied fruit (and its syrup) in accessible recipes for cakes, cookies, pies, and even more fruity desserts. Enjoy Red Currant Cupcakes, Fruitcake Cookies, Candied Fig & Walnut Baklava, and many more.
- Helpful Tips, Simplifications & More: Thanks to Camilla’s FAQ section, tips, and substitutions, candying fruit is now as easy as baking cookies. And if you don’t feel like candying, don’t let that stop you baking—just follow Camilla’s helpful advice on using store-bought candied fruit instead.
With its inspired photography and design, this one-of-a-kind cookbook on how to make and put candied fruit to good use—plus the fascinating history and science behind it—will turn any baker into a candied fruit expert.
Product Details
ISBN-13: | 9780525612681 |
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Publisher: | Appetite by Random House |
Publication date: | 10/22/2024 |
Pages: | 224 |
Sales rank: | 315,558 |
Product dimensions: | 7.50(w) x 9.50(h) x (d) |
About the Author
Read an Excerpt
Excerpt from the Introduction
I’ve dabbled in candying my own fruit ever since pastry school, feeling quite all-powerful and armed with the skills to make my own orangettes, which I previously had to shell out money for at pastry shops. I’m mostly of British heritage, so making my own candied fruit for family classics like fruitcake and hot cross buns was a revelation that resulted in a much better baked good. I once even painstakingly candied a whole Victorian pineapple for a friend’s birthday after being inspired by À la Mère de Famille, the cookbook by Julien Merceron. The pineapple still resides on her mantelpiece, like a specimen in formaldehyde, though of course its preservative is sugar.
It wasn’t until I started teaching candied fruit techniques online during the pandemic that I really, really, really got into candied fruit. To be honest, I was shocked by the immense popularity of the workshop. Turns out I’m not the only one bewitched by glistening fruity jewels.
So allow me to be your Virgil. As in my workshop, I begin with a short history of fruit being turned into candy across the globe, followed by a look at the science behind sugar-preserved fruit. It may look like magic, but it’s not! I then share some methods that I’ve tested and tested to make candying as easy as possible—because I am a lazy Taurus who would rather read novels than measure syrup concentrations all day. It might take a little practice to figure out when a batch is perfectly candied, but so does almost everything worth doing. From there, you sample your candied fruit or glaze it, dip it in chocolate, or sugar it. Then bake with it!
The second section contains delicious recipes illustrating some of the myriad ways you can incorporate candied fruit into your baking and confectionary. That said, nearly every recipe can stand on its own two feet even if you don’t have time to candy your own fruit! Of course, the recipes herein are informed by my prejudices and preferences, as in any cookbook. For instance, I don’t like candied melon; melon, in my opinion, is just simply best consumed fresh. But if you want to make homemade callisons, this book will still teach you how to candy the melon. In fact, with this book you will be able to candy everything! Except limes. I still haven’t figured those out.
So welcome to the sweet, fascinating world of candied fruit, one of the most ancient and gorgeous preservation methods in the universe.