Crispy fruit Fruit is cut into very thin slices, marinated with acid (usually vinegar or lemon juice) and sugar and dried (2 parts sugar : 1 part water : 5% acid). The fruit is placed into a hotbox or into an oven (100ºC), it will then dry out and become crispy. Soft fruit may be formed into certain shapes and then dried (flowers). Fruits with high acid content are very suitable for drying out into fruit chips, e.g. pineapple, apple, pears. Sugar Syrups Sugar syrups are used for many preparations in the kitchen. Sugar syrup can be used as a sauce, usually with other flavours such as rose water or citrus zest. It is most commonly used, with flavouring such as wine, citrus zest and spices to poach fruit. It is used to make caramelized or candied or dried fruits, which can be used as a garnish. Sugar syrups are made from water and sugar, in different ratios depending on its use. The ratios of syrup are: parts of sugar and water (normal stock syrup), 1 part sugar to 2 parts water (light), or 2 parts sugar to 1 part water (heavy) They can also vary from this depending upon their use. For instance, candied citrus peel may use that has three parts sugar to water and poached strawberries may be 1 part sugar, 2 parts water and 2 parts champagne. The will also vary upon the ripeness of the fruit being poached. To make the syrup: Place the water in the pot and add sugar Bring to the boil, stirring to dissolve the sugar sugar syrups in a clean container with a lid syrup can keep for an extended period if left unadulterated. To flavour them you can add ingredients like cut Citrus or Cinnamon stick, Star anise buds, alcohol such as Grand Marnier, Rum, Kirsch, Dark Rum.
Crispy fruit Fruit is cut into very thin slices, marinated with acid (usually vinegar or lemon juice) and sugar and dried (2 parts sugar : 1 part water : 5% acid). The fruit is placed into a hotbox or into an oven (100ºC), it will then dry out and become crispy. Soft fruit may be formed into certain shapes and then dried (flowers). Fruits with high acid content are very suitable for drying out into fruit chips, e.g. pineapple, apple, pears. Sugar Syrups Sugar syrups are used for many preparations in the kitchen. Sugar syrup can be used as a sauce, usually with other flavours such as rose water or citrus zest. It is most commonly used, with flavouring such as wine, citrus zest and spices to poach fruit. It is used to make caramelized or candied or dried fruits, which can be used as a garnish. Sugar syrups are made from water and sugar, in different ratios depending on its use. The ratios of syrup are: parts of sugar and water (normal stock syrup), 1 part sugar to 2 parts water (light), or 2 parts sugar to 1 part water (heavy) They can also vary from this depending upon their use. For instance, candied citrus peel may use that has three parts sugar to water and poached strawberries may be 1 part sugar, 2 parts water and 2 parts champagne. The will also vary upon the ripeness of the fruit being poached. To make the syrup: Place the water in the pot and add sugar Bring to the boil, stirring to dissolve the sugar sugar syrups in a clean container with a lid syrup can keep for an extended period if left unadulterated. To flavour them you can add ingredients like cut Citrus or Cinnamon stick, Star anise buds, alcohol such as Grand Marnier, Rum, Kirsch, Dark Rum.
TM_Prepare_hot_cold_&_frozen_desert_dishes%20-%20NH041213.docx