{"id":7769,"date":"2021-10-08T15:28:29","date_gmt":"2021-10-08T15:28:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=7769"},"modified":"2021-09-28T15:36:26","modified_gmt":"2021-09-28T15:36:26","slug":"kandierte-fruechte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/08\/kandierte-fruechte\/","title":{"rendered":"Kandierte Fr\u00fcchte"},"content":{"rendered":"
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Kandierte Fr\u00fcchte<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Gericht <\/span>S\u00fc\u00dfspeise<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 450<\/span> Gramm<\/span> Vorbereitete Fruechte<\/span><\/li>
  • 700<\/span> Gramm<\/span> Zucker<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
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    • Die Fr\u00fcchte in ausreichend Wasser pochieren, dass sie gerade weich sind. Bei kleinen oder weichen St\u00fccken dauert das etwa 2-4 Minuten, bei gr\u00f6\u00dferen, festeren, wie etwa Aprikosen, etwa 10-15 Minuten.<\/div><\/li>
    • Die Fr\u00fcchte auf einen Rost \u00fcber ein tieferes Tablett legen und abtropfen lassen.<\/div><\/li>
    • Vom Pochierwasser 300 ml und 175 g Zucker erhitzen. Mit einem Holzl\u00f6ffel r\u00fchren, bis der Zucker aufgel\u00f6st ist. Zum Kochen bringen.<\/div><\/li>
    • Die Fr\u00fcchte nebeneinander in eine flache Sch\u00fcssel legen. Den kochenden Sirup darauf gie\u00dfen, dass die Fr\u00fcchte ganz bedeckt sind.<\/div><\/li>
    • Die Fr\u00fcchte mit Pergamentpapier bedecken, dass sie ganz eingetaucht bleiben. 24 Stunden an einem warmen Platz stehen lassen.<\/div><\/li>
    • Mit einem Schlitzl\u00f6ffel aus dem Sirup nehmen, auf einem Rost \u00fcber einem tiefen Tablett abtropfen lassen.<\/div><\/li>
    • Den Sirup aus der Einweichsch\u00fcssel in einen Topf gie\u00dfen, 50 g Zucker dazugeben und erhitzen. Mit einem Holzl\u00f6ffel r\u00fchren, bis der Zucker aufgel\u00f6st ist. Zum Kochen bringen.<\/div><\/li>
    • Die Fr\u00fcchte wieder in die Sch\u00fcssel legen, den Sirup dar\u00fcber gie\u00dfen, mit Pergamentpapier bedecken und wieder 24 Stunden stehen lassen.<\/div><\/li>
    • Die Schritte 6, 7, 8 noch f\u00fcnfmal wiederholen.<\/div><\/li>
    • Schritt 6, dann Schritt 7 mit 75 g Zucker wiederholen. Schritt 8 wiederholen, die Fr\u00fcchte aber 48 statt 24 Stunden stehen lassen.<\/div><\/li>
    • Schritt 10 wiederholen und alles 4 Tage stehen lassen. Sollen die Fr\u00fcchte sehr s\u00fc\u00df sein, auch l\u00e4nger.<\/div><\/li>
    • Die Fr\u00fcchte auf einen Rost \u00fcber einem tiefen Tablett legen und abtropfen lassen.<\/div><\/li>
    • Die Fr\u00fcchte an einem warmen luftigen Ort legen, bis sie ganz trocken sind.<\/div><\/li>
    • In Kartons oder Holzkistchen zwischen Pergamentpapier legen oder mit Zucker bestreuen.<\/div><\/li><\/ul><\/div><\/div>\n
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      Keyword <\/span>Fr\u00fcchte<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39],"tags":[134],"class_list":["post-7769","post","type-post","status-publish","format-standard","hentry","category-snack","tag-fruchte","item-wrap"],"yoast_head":"\nKandierte Fr\u00fcchte<\/title>\n<meta name=\"description\" content=\"Snack - 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November 2012","format":false,"excerpt":"Zutaten 1300 g \u00c4pfel (z.B. Jonagold) ca. 2,5 EL Brauner Zucker (nach Geschmack) 100 ml Trockener Weisswein 100 ml Apfelsaft 1 Vanilleschote, Mark 1\/2 TL Zimtpulver 2 Gew\u00fcrznelken 3 Scheiben Ingwer 1 Prise Chilipulver 1 TL Zitronenschaleabrieb (unbehandelte Frucht) 1 TL Orangenschaleabrieb (unbehandelte Frucht) 40 g Rosinen 1 Eigelb 2\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3666,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/24\/fruchtkuchen-fruit\/","url_meta":{"origin":7769,"position":1},"title":"Fruchtkuchen (Fruit Cake)","author":"Steffen","date":"24. Januar 2012","format":false,"excerpt":"Zutaten2 Tassen Sultaninen2 Tassen Korinthen1 Tasse getrocknete Datteln1\/2 Tasse kandierte Kirschen125 g Butter1 Tasse brauner Zucker1\/2 TL Zimt; gemahlen1\/2 TL Ingwer; gemahlen1\/2 TL Muskat; gemahlen1\/4 TL Nelken; gemahlen125 ml Tee oder Wasser; abgek\u00fchlt2 gro\u00dfe Eier125 ml s\u00fc\u00dfer Sherry2 EL Marmelade2 Tassen Mehl1 TL Backpulver1\/4 TL SalzZubereitungF\u00fcr eine Zubereitung mit je\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2551,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/05\/pfirsich-aprikosen-mango-grutze\/","url_meta":{"origin":7769,"position":2},"title":"Pfirsich-Aprikosen-Mango-Gr\u00fctze","author":"Steffen","date":"5. August 2011","format":false,"excerpt":"Zutaten 350 g Reife Pfirsiche 350 g Aprikosen 650 g Mango 20 g Frische Ingwerwurzel 3 EL Zitronensaft 125 ml Pfirsichlik\u00f6r 375 ml Trockener Riesling 40 g Speisest\u00e4rke 125 g Zucker Zubereitung Pfirsiche und Aprikosen kurz in kochendes Wasser geben, mit der Schaumkelle herausnehmen und kalt abschrecken. Die Haut abziehen\u2026","rel":"","context":"In "S\u00fc\u00dfspeise"","block_context":{"text":"S\u00fc\u00dfspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/susspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1361,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/tsachaktschak-tartarische-spezialitat\/","url_meta":{"origin":7769,"position":3},"title":"TsachakTschak (Tartarische Spezialit\u00e4t)","author":"Steffen","date":"2. Mai 2011","format":false,"excerpt":"500 g Mehl, 150 g Marina, 150 g Zucker und 5 Eier zu einem Teig verkneten. Stange von Fingergr\u00f6\u00dfe formen und in \u00d6l backen. Nach dem Backen mit aufgekochten Honig \u00fcbergie\u00dfen, auf eine Platte legen und mit kandierten Fr\u00fcchten garnieren.","rel":"","context":"In "S\u00fc\u00dfspeise"","block_context":{"text":"S\u00fc\u00dfspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/susspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5208,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/passionsfruchtparfait\/","url_meta":{"origin":7769,"position":4},"title":"Passionsfruchtparfait","author":"Steffen","date":"1. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 2 Unbehandelte Limetten 11-12 Passionsfr\u00fcchte 1 Vanilleschote; Mark davon 150 g Zucker 9 Eigelb (M) 600 ml Schlagsahne 25 g Puderzucker 150 g Frische Kokosnuss (gesch\u00e4lt und geh\u00e4utet) Zubereitung 1. Am Vortag die Limettenschale fein abreiben und 4 EL Limettensaft auspressen. Passionsfr\u00fcchte halbieren, Kerne und Saft herausschaben und mit\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":397,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/melonensalat-mit-krabben\/","url_meta":{"origin":7769,"position":5},"title":"Melonensalat mit Krabben","author":"Steffen","date":"10. April 2011","format":false,"excerpt":"Zutaten: 2 Honigmelonen (vollreif) 2 EL Tomatenketchup 2 EL Mango Chutney 2 EL Mayonnaise 2 EL Joghurt Tabasco Salz und Pfeffer 200 g Krabben 40 g Ingwer, kandiert 50 g Mandeln, ger\u00f6stet 3 Tomaten 3 Eier, wachsweich gekocht 1 Kopfsalat Zubereitung: Melonen halbieren, entkernen, Fruchtfleisch mit einem L\u00f6ffel ausl\u00f6sen und\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=7769"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7769\/revisions"}],"predecessor-version":[{"id":7772,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7769\/revisions\/7772"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=7769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=7769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=7769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}