Ingredients for making candied melon
- Melon 1 piece (medium)
- Sugar 750 grams
- Purified water 1 liter
- Concentrated lemon juice 5 tablespoons
- Sugar or icing sugar to sprinkle to taste
- Main ingredients: Melon, Sugar
- Serving 1 serving
- World CuisineAsian, Oriental
Knife, Cutting board, Deep bowl, Saucepan (2 liter capacity), Tablespoon, Measuring cup (for water), Stove, Colander, Stewpan with lid (2 liter capacity), Baking sheet, Parchment paper, Oven, Glass storage container, Linen Napkin, Dessert Vase
Cooking candied melon:
Step 1: prepare the melon.
We take a medium-sized melon, cut it into 2 halves, and remove seeds with internal fibers from them.
Then peel the flesh of the melon, put it on a cutting board and cut into slices, cubes or cubes up to 1 centimeter thick. We shift the slices into a deep bowl and proceed to the next step.
Step 2: Cook the melon.
Pour 500 milliliters of pure water and 3 tablespoons of concentrated lemon juice into a small saucepan.
We put it on medium heat and bring the liquid to a boil. After we put chopped melon in boiling water.
Cook her 5 minutes, then recline into a colander and leave it on it 10 - 15 minutes in order to drain the remaining liquid.
Step 3: prepare the syrup.
While the melon is "cooling" in a colander, prepare the syrup. Pour 750 grams of granulated sugar into a small stewpan, pour 500 milliliters of purified water and put it on medium heat.
Cook the syrup until the sugar grains are completely dissolved, stirring vigorously with a tablespoon. On its preparation will leave no more 7 - 9 minutes.
Step 4: infuse the melon in the syrup.
After some time, we dip the pieces of boiled melon into the ready boiling syrup and cook it 15 minutes. After we remove the stewpan from the stove, put it on the countertop and cool its contents to room temperature. Then we cover it and insist melon in syrup 8 ocloc'k.
After the required time has elapsed, boil the melon in syrup again 15 minutes and insist her 8 ocloc'k.
During the third cooking, pour 2 tablespoons of lemon juice into the stewpan. Cook melon in syrup 15 minutes, again we throw it in a colander and leave it on it 10 - 15 minutes. If desired, the syrup can not be poured, but used to impregnate biscuits or other sweet flour products.
Step 5: bring the dessert to full readiness.
After 10 - 15 minutes we cover the baking sheet with parchment paper and put slices of boiled melon on it, try to make sure that they do not touch each other. Then we put the baking sheet in the turned off oven and close its door, leaving a small gap. Leave the melon in that position for a week.
After the melon dries a little, sprinkle it on all sides with granulated sugar or icing sugar. Put the baking tray in the oven again 2 - 3 days. When the candied fruit is completely dry, you can start tasting. They must be stored in a clean glass dish, previously covered with a linen napkin and preferably in a cool, well-ventilated place.
Step 6: Serve the candied fruit from the melon.
Candied melon is served at room temperature in a dessert vase. Very often they are used to decorate cakes, pastries, pies, soufflés, ice cream, jellies and other sweets. Candied fruit can also be an ideal filling for muffins, puffs or biscuit rolls. Enjoy it!
Enjoy your meal!
- When stored properly, candied fruits can retain their palatability for 6 to 7 months.
- Instead of parchment paper, you can use a plastic film.
- Syrup can be made from brown sugar.