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Fri, Sep 14, 12 at 17:37
| I have a batch of candied pears ready for drying. However, probably due to the baskets and baskets of tomatoes sitting in the kitchen en route to processing, I also have a fruit fly problem. I can just envision my lovely candied pears turning into fly bait. So - would there be any problem with simply storing the pears in a simple syrup until we get a hard frost and the flies are gone for a season?
I have only recently been experimenting with candying fruit other than citrus peel so I definitely lack confidence here. Elaina |
Follow-Up Postings:
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| If you're drying in a dehydrator or oven, the flies won't be a problem. They won't go into the hot air blowing or seeping out of the propped oven door. If sun-drying it might be an issue. Can't say for sure as I don't do it. I don't see a problem with waiting either. I've dryed canned pears and they're great. Deanna |
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- Posted by readinglady z8 OR (My Page) on Sat, Sep 15, 12 at 2:40
| I have also had good luck freezing my candied fruit without drying. I like it more moist, but I don't see any reason why you couldn't freeze the fruit and dry it later in the season, if you wished. Carol |
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- Posted by MissRumphius 4b (My Page) on Sat, Sep 15, 12 at 8:41
| Deanna: I wondered about oven drying. I use Peter Greweling's method from Chocolates & Confections and he only mentions air drying. Since the fruit is now completely sugar saturated I am somewhat worried about caramelization with exposure to even low heat. I wish I had a dehydrator. Carol: I never thought of the freezer! I will be using this in centers for molded chocolates later so I do need to dry it, but stashing it in the freezer in the meantime is brilliant. Since the syrup is now at 78 brix I was worried about crystallization - I am seeing some already. Thanks to you both! |
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