Home › The Waldorf Kitchen › Candied Nectarines

Candied Nectarines

Cut the nectarines to extract the stones, put the fruit in a pan with half their weight of crushed loaf sugar and one gill of water to each pound of sugar; boil over a good fire until the syrup is clear, carefully removing the scum as it rises. Skim out the nectarines, put them on flat dishes, cover, and let them remain for a day. Put the pan with the sugar over the fire and boil until it is thick, then add the fruit and boil slowly until quite hot. Take them out again, put them on a dish and let them remain for one day longer. Boil the syrup again, add the fruit, and let it remain for a short time. Place them on a sieve to dry, sprinkle them over with powdered sugar turning frequently until dry and candied when they will be fit for use. Candied nectarines will keep for some time.

Candied or Crystallized Nuts Put one breakfast cupful of sugar and same of water into a sugar boiler, and boil to the crack degree. Put the boiler into a saucepan of boiling water to keep the syrup hot, and dip in the required quantity of blanched nuts, sticking them on the point of a needle, or thin skewer to do so; then put them on a slightly buttered dish and let them cool. If not sufficiently coated with the syrup, dip them again. When dry they are ready to serve.