Crystallization

Candied (from Arabic) we call frying fruit in sugar syrup, which allows the fruit to retain its shape and to a large extent its color. After frying, the fruit is drained of the syrup and sprinkled with fine sugar crystals. Candied fruit can be stored for a very long time, because the high concentration of sugar protects them from mold and spoilage. Candied fruit, like cherries, heavenly apples, plums, pears (the berries are not suitable for candying due to their too high water content) old fashioned pose, but a nice addition to tea; however, they are especially suitable for decorating cakes and old Polish mazurkas and for Easter translators.