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Back to Recipe List	* Exported from MasterCook * Honey-Glazed Dried Fruits Recipe By : Bread for All Seasons by Beth Hensperger Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups granulated sugar 1/4 cup honey 2 tablespoons light corn syrup 1/2 cup water 1 8 ounces whole dried fruit such as dried apple slices, whole figs and/or apricot, pear or peach halves In a deep, medium-heavy saucepan, combine the sugar, honey, corn syrup and water. Heat over low heat, stirring constantly with a wooden spoon until the sugar dissolves, about 5 minutes. Using a pair of metal tongs, add the fruit, taking care not to splash. Bring the mixture to a boil without stirring. Immediately reduce the heat to medium so the syrup simmers. Cook the fruit slowly for exactly 15 minutes, stirring gently to avoid burning and basting occasionally. The fruit will plump up. Remove the pan from the heat and immediately place in a pan of warm water to cool the syrup slightly. Using tongs, carefully remove the individual pieces of fruit, letting the extra syrup drip back into the pan. Place on a layer of waxed paper or parchment paper set on a wire rack to cool completely, at least 8 hours. To store, arrange the glazed fruits in layers in an airtight container, separating them with sheets of clean waxed paper or parchment paper that have been brushed with a thin film of corn syrup. Store up to 3 weeks in the refrigerator. Yields about 1/2 pound. Author's comment, "If extra fruits will be used for decorating the center of the rosca, roll them in sifted powdered sugar for a pretty presentation." From Bread for All Seasons by Beth Hensperger; 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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