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Candied fruit
Sugar-preserved fruit pieces for sweet breads, cakes, panettone and curd desserts.
Candied fruit are pieces of fruit or citrus peel boiled in sugar syrup and dried, firm and very sweet. They are added to sweet breads, cakes, panettone, ice cream and curd desserts, and used for decoration.
Recipes with this ingredient
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.
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The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, pastries and cookies.
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70
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for cupcakes, rolls, pastries and cookies.
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60
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.
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45
Recipe taken from the magazine "1000 tips for the cook.
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120
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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Oksana Kuznetsova, brand chef and co-owner of La poste, shared the recipe with us.
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60
Triple royal kulich is a true culinary masterpiece that embodies the rich traditions of Russian cuisine. This festive kulich combines three delightful flavors: tender vanilla dough, aromatic chocolate with nuts, and poppy-candied filling. The airy structure of the dough blends with light sweetness and rich flavor, creating a perfect balance. Historically, kulichs served as symbols of celebration and abundance, and their intricate braided shape reflects the richness and solemnity of the dish. Baked to a golden crust, it is decorated with glaze and bright candied fruits, turning into a true masterpiece for the festive table. It is perfect for treating guests as well as for family gatherings, filling the home with warmth and coziness.
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The recipe is taken from Anna Kirillova's book "Red Easter".
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The recipe is taken from Anna Kirillova's book "Red Easter.
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Supelsaksad cottage cheese cake is an exquisite dessert of Estonian cuisine that combines the tenderness of cottage cheese, rich creamy flavor, and a crunchy shortcrust base. Its origin is linked to traditional Baltic sweets where cottage cheese plays a key role in dessert culture. This cake enchants with its airy filling texture enriched with the aroma of vanilla, lemon zest, and the rich sweetness of candied fruits and hazelnuts. The gelatin base gives it a velvety density while almond crumbs and fresh berries add noble elegance. Perfect for festive tables and cozy family tea gatherings where harmony of flavors and subtlety of textures are appreciated. Supelsaksad is not just a dessert but a true gastronomic journey into the atmosphere of Estonian culinary traditions.
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Creamy kulich with candied fruits and dried cherries is an exquisite version of traditional Russian Easter pastry. Its history dates back to ancient Slavic spring renewal celebrations when kulich symbolized wealth and abundance. The cream makes the dough particularly tender and airy, while the candied fruits and dried cherries add a subtle fruity sweetness with a hint of tartness. This kulich is a true celebration of taste and aroma that fills the home with warmth and coziness. It is enjoyed in a festive setting, cut into pieces and shared with loved ones. The sugar glaze and decorations make it not only delicious but also aesthetically pleasing. It is the perfect conclusion to the Easter feast that delights not only with its taste but also with its soulful tradition.
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The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.
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90