A Beginner's Guide To Candied Fruit (And Peel) In Desserts - Part 2

Candied ingredients can be more than simple confections; they can add an intensified flavor boost and a kick of umami to your festive recipes. Here’s how you should go about it

Candying ingredients can be wonderful additions to your baked goods; besides fruitcakes, bread, pastries and tarts, candied fruits, nuts and peels can also be added to granola mixes, ice creams, parfaits and other frozen desserts. Candying fruits doesn’t usually harden them; using them in recipes is not difficult if you know enough about the base. For instance, mixing candied nuts and fruits into the cake batter is not always an option, especially if the cake is not dense enough.

If a cake is baked at a very low temperature or if it's made with minimal sugar and butter, mixing the candied fruits in the batter may not be a good idea. In this case, they can used in the glaze or as toppings. If you’re planning to use candied fruits and peels in your festive recipes, here are some ways you can get started

Fruitcakes and Breads

Candied citrus peels, cherries, and other candied fruits are most widely used in fruitcakes, loaf cakes and bread. Fruit cakes are denser than most cakes so mixing in chopped candied citrus peels, cherries, and other candied fruits into the cake batter is ideal in this case. The fruits not only add sweetness but also contribute more texture to the cakes. Make sure there are no large clunky pieces or hardened fruit bits in it.

Candied fruits can be incorporated in pound cakes or sponge cakes by folding in candied fruits. Choose a combination of fruits that complements the rich and buttery flavor of the pound cake. The chewiness of the candied fruits offers an interesting mouthfeel in contrast to the airy crumb of the cake. For layered cakes, it’s best to spread a layer of candied fruit preserves or compote between the cake layers which adds moisture to the cake. Soaking candied fruits in rum, brandy, or another liquor before folding them into the cake batter infuses the cake with a rich, boozy flavor and also keeps the fruits moist

Fruit Tarts

Tarts with flaky crusts can’t have too much moisture, so selecting the right fruit for candying is important. If the candied fruits are large, chop them into smaller, bite-sized pieces to distribute the flavor evenly in the tart. Also, make sure the tart base is baked and cooled before adding the filling. You can add a creamy filling as a base before adding the candied fruits; pastry cream, custard, or a layer of softened cream cheese are all good options. Keep in mind that some tarts may need a brief bake to set the filling or to meld the flavors.

Custards And Puddings

Whether you’re making stirred, steamed or baked custards, using candied fruits and peels is a good idea to add a light crunch. But it helps to know what kind of custard you’re about to make; a vanilla custard can complement a variety of candied fruits, while a flavored custard may not work with certain fruits.

Finely chop the candied fruits and peels; make sure you don’t crush or grind them entirely. Gently fold the chopped candied fruits into the custard and make sure they’re distributed evenly

Ice Cream And Sorbet

For frozen desserts, think about the base first; the creamier the base, the easier it is to include candied ingredients in ice cream. The candied fruits will provide a contrasting texture to the smoothness of the gelato or ice cream and this light crunch enhances the creaminess. If you want to create layers of candied fruits in the ice cream, add a portion of the ice cream base to the container, sprinkle with candied fruits, and repeat the process.

Yogurt Parfaits

Layer candied fruits with yogurt and granola to create a layer of crunch and sweetness in parfaits. You can layer it like a trifle or you can scatter nuts and candied fruits throughout the parfait.

Chocolate Bark

Candied nuts and fruits enhance the texture of chocolate barks; start by melting chocolate and mixing it with candied fruits and nuts. Mixing it in towards the beginning of the process can also infuse the chocolate with the aroma of the fruit. Once set, break it into pieces