INGREDIENTS

INSTRUCTIONS

In a large shallow pan (about 4 inches deep) dissolve the sugar and
water. Bring the mixture up to a boil. Arrange the fruit on a round
rack, tie a piece of string to the rack so you can submerge in the
liquid without getting your hands sticky. Lower the rack into the
liquid. Press a round of wax paper on top of the fruit so it is
completely immersed in the syrup. Bring the syrup back up to a
simmer. Simmer for 10 to 15 minutes. Remove from heat and let the
fruit cool. Leave the fruit in the syrup, covered for 24 hours at
room temperature. Lift the rack out of the liquid and allow to drain
for 1/2 to 1 hour. Transfer the pieces to paper towels and let dry
for 3 to 5 hours. This recipe yields 1 pound of candied fruit.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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