Candied fruits are already tasty, and homemade ones are doubly pleasant. Of the many interesting options, the most unusual is the zucchini. In addition, it is cheap, and an excellent option to extend the life of a vegetable for a long time. Let's cook!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Zucchini, like weeds, grow and grow. They were already prepared in various forms, they made jam, frozen for future use, twisted preservation, etc. It's time to make a sweet preparation from this simple vegetable - candied fruits. They are prepared at home very simply. The technology is practically no different from that with which such sweets are made from other products. The pieces are not sugary, moderately sweet, with a subtle lemon aftertaste, flexible and firm enough. They are a great substitute for store-bought sweets. For our children, this is the best dessert - exclusively natural, without dyes, preservatives and harmful additives! In addition, they can not only be consumed in their own form, but also used in baking.
It can take a day or more to cook candied fruits. It depends on the drying method. For example, if you cook candied fruits in an oven or a special dryer, it will take 4-5 hours. Drying at room temperature will take a couple of days. But no matter how long the vegetables are dried, this recipe can be classified as quick desserts. Therefore, I recommend that you definitely cook them, besides, when tasting, candied zucchini will become completely unrecognizable. And even those who do not like this vegetable, in its sweet form, will use it with pleasure.
- Caloric content per 100 g - 224 kcal.
- Servings - 100 g
- Cooking time - about a day
Ingredients:
- Zucchini - 1 pc.
- Lemon - 0.5 pcs.
- Sugar - 200 g
Step-by-step cooking of candied zucchini:
1. Wash and dry the zucchini. Peel and remove large seeds if using old and ripe vegetables. You can not do this with young fruits, because they have thin skin and practically no seeds. After that, cut the fruits into medium-sized cubes. But do not grind them very finely, because when dried, they will decrease in size by 2-3 times.
2. Place the sliced fruits in a cooking pot and sprinkle with sugar.
3. Leave to stand for 1-2 hours for the sugar to dissolve and the vegetables to start juicing.
4. Wash and dry the lemon. Squeeze the juice out of it, cut the zest into thin strips and cut the pulp into pieces. Add everything to the saucepan to the courgettes.
5. Place the pot on the stove, boil and simmer over medium heat for no more than 5 minutes. Remove from heat and let sit in brine to nourish the pieces with syrup.
6. Line a baking sheet with parchment and lay out the vegetables. Send them to an oven heated to 60 degrees for 3-4 hours. At the same time, sometimes turn them over so that the candied fruits dry evenly on all sides. Candied fruits are considered ready when they do not stick to the hands, elastic, while flexible.
You can also leave them to dry outside on the balcony. Then they will dry for at least a day. And if you wish, ready-made candied fruits can be kept a little under the grill so that they acquire a golden hue. Since candied zucchini have a very light and not appetizing color for many.
See also a video recipe on how to cook candied zucchini.
