Name: Candied Fruit
Ingredients: 2 c Sugar; 1 c Fruit; 1 c Water

Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Fruits		Candies, 1941	6	Servings

INGREDIENTS

2	c	Sugar
1	c	Fruit
1	c	Water

INSTRUCTIONS

Use canned, preserved, or freshly cooked fruit.  Drain thoroughly. Combine
sugar and water.  Boil to soft ball stage (234 - 238 F). Add fruit and
simmer until clear. Allow to stand in sirup overnight. Drain thoroughly.
Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F)
until surface is firm. Peaches, apples, prunes, figs, quinces, citron,
plums, cherries, and apricots may be used.  Dried fruits as well as fresh
fruits may be prepared and candied. The Household Searchlight
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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