Recipe - Candied Fruit

2 cup Sugar
1 cup Fruit
1 cup Water

Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine
sugar and water. Boil to soft ball stage (234 238 F). Add fruit and
simmer until clear. Allow to stand in sirup overnight. Drain thoroughly.
Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F)
until surface is firm. Peaches, apples, prunes, figs, quinces, citron,
plums, cherries, and apricots may be used. Dried fruits as well as fresh
fruits may be prepared and candied. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini