Candied Strawberries
4 servings
60 minutes
Strawberry candied fruits are a bright representative of Italian cuisine, where the art of confectionery combines with respect for natural ingredients. This dessert originated as a way to preserve juicy berries, turning them into a sweet treat available year-round. During preparation, strawberries absorb syrup, gaining a special caramel shine and tender chewiness. The taste is a harmony of fresh berry flavor, soft sweetness, and light acidity. The finished candied fruits can be used in baking, to decorate desserts or enjoyed on their own. They add elegance to pies, cakes, and ice cream and can also serve as a base for fragrant compotes. This recipe is a delightful combination of simplicity and sophistication, perfect for lovers of classic sweets.
1
Dissolve sugar in water and bring to a boil.
- Sugar: 800 g
- Water: 1 l
2
Preparation: dip the berries in boiling syrup and cook for about 10 minutes. Drain in a colander and let the syrup drain.
- Strawberry: 1 kg
3
After that, spread the strawberries on a baking sheet and place them in the oven at 35-45 degrees, keeping them there until the surface of the berries is well dried but the fruits do not lose their elasticity.
4
Place the prepared candied fruits in sterilized glass jars and seal them.
5
Such strawberries can be a wonderful filling for pies, can be used to make compote, decorate a cake, or simply enjoy.
