CRYSTALISED FRUIT.

Star (Christchurch), Issue 18043, 31 December 1926, Page 18

CRYSTALISED FRUIT.

Small pears and plums for crystalising should be ripe, but perfectly firm, or they will not keep. Be very careful not to bruise them during the preserving process. Remove all skins from pears, and cut stone in halves, and take out the stones. Have ready a pound of finest castor sugar with which has been thoroughly mixed a small saltspoonful each of cream of tartar and bi-carbonate of soda. Roll each piece of fruit separately in this and then place all close together on a dish which will bear oven heat. Bake in a hot oven until the fruit is tender, take out, and cool at once, on the stone floor of a pantry if possible. Before the fruit is quite cold and set, roll it in the sugar mixture again, and then stand each piece separately on a wire rack and leave it for forty-eight hours in a cool, dry place. Pack in tins with grease-proof paper between the layers.