Dried fruits and candied fruits in baking syrup

Step-by-step cooking

1. Step 1:

   

   Dried fruits will suit absolutely any. I have: raisins, dried apricots, prunes, cranberries, cherries, figs and a little homemade candied fruit. I made them myself, here is a link to the recipe, if anyone would be interested https://1000.menu/cooking/35454-domashnie-cukaty-iz-apelsin

2. Step 2:

   

   Rinse well in warm water, dry and grind large. Dark dried fruits such as prunes or black raisins should be soaked separately from the rest. Because they can give a dark color to the rest. But I have very little prunes, so there's no need for that.

3. Step 3:

   

   Dried fruits can also be simply poured with strong 40 degree alcohol and left to infuse. A week or two would be perfect. In general, store such dried fruits in the refrigerator for up to a year. Then tip it onto a sieve so that the alcohol is drained and the dried fruits are ready. But I prefer the option in syrup with alcohol. For the syrup, I combine water, sugar and alcohol and send it to the fire. I boil it for a couple of minutes (the sugar should dissolve) and remove it from the heat. I give the STAFF to cool down.

4. Step 4:

   

   You can use black or green tea instead of water. It will also be very tasty if the tea is flavored with jasmine or bergamot. You can also use juice, but I won't say by the expiration date. If you can store it in syrup on water for about six months, then with juice, probably less. It will also be very tasty if flavored with spices: cinnamon, nutmeg, cardamom, star anise, cloves...

5. Step 5:

   

   And only when the syrup completely remains, I pour dried fruits and candied fruits with it.

6. Step 6:

   

   You can shake well, mix and leave for the first 12 hours at room temperature, then put it in the refrigerator. After a day, the dried fruits are ready, but it is better to let them infuse for a week or two, periodically shaking the jar. In general, store in the refrigerator for up to six months.

8. Step 7:

   

   My dried fruits were infused for a week. Oh, what gorgeous, bright, juicy colors;)

9. Step 8:

   

   Before using, I tip it onto a sieve so that the syrup stack and dried fruits are ready for use.

10. Step 9:

    

    And what is their flavor...

11. Step 10:

    

    But do not forget that these dried fruits with sugar syrup are already sweet enough by themselves, so it is better to regulate the amount of sugar in baking yourself.

12. Step 11:

    

    We don't pour out the syrup, it will still come in handy. You can re-pour dried fruits and candied fruits, or add them to the dough in the same Christmas or Easter pastries, or use them to impregnate biscuits, pies and cupcakes.

13. Step 12:

    

    And that's what happens in the end. Baking with such dried fruits turns out not only very tasty, spicy, fragrant, but also very beautiful. And what a spectacular cut on baking... Mmmmmmm... Already quite a festive mood !!!