INGREDIENTS

• Mix fruit to be candied
• Sugar 650 gr
• Glucose 50 gr
• water 225 gr

Candying is a very ancient method of preservation that is achieved by substituting the water present, for example in fruit, with sugar by osmosis. This is a long process that uses heat to achieve the candying. With induced maturation© we can osmotize the fruit or vegetables without using heat and at the end of the process we achieve a product that kept all its properties and has increased flavour and taste in a short time. Furthermore, the colour remains unchanged, as does its texture

PROCEDURE
Create a syrup with sugar, water and glucose, cut the fruit at your pleasure and place them in the sous vide bag, cover it with the syrup and let it mature for 90 minutes. Drain the fruit and save the syrup, dehydrate the fruit at 40 degrees for 4 hours, bring the syrup to 70°Brix, add sugar and then add the fruit and mature for 90 minutes. Repeat the operation until the syrup has stabilized at 70°Brix

Chef: Valerio Centofanti / Ristorante l’Angolo d’Abruzzo Carsoli (AQ)

CHEF COMMENTS:
 “Thanks to induced maturation© it is possible to prepare candied fruit and fermented food in less time and in total food security. All the foods keep their nutritional values intact and increase their durability without neglecting colours and taste that are inimitable without the use of the waveco®".