The Preservation Society Guide to Candying Fruit

In this workshop you will learn how to make exquisite candied fruit and citrus peel. You'll learn different techniques for a variety of fruits and desired results, as well as how to store them, serve them, and bake with them.

Do you want a quick recipe for candied pineapple that you can use in fruitcake or dry for candy? Or would you prefer a to create an impressive whole candied baby pineapple to really knock someone socks off? What about ideas for transforming any associated waste? Pineapple skins don’t belong in the garbage!

By the end of this 1.5 hour(-ish) class you'll be able to candy any fruit you may happen to meet, vastly improving the quality of anything you bake that calls for candied fruit.

This is part of the online series, The Preservation Society Guide to Intelligent Preserving. Cookbook author, pastry chef and preserving teacher Camilla Wynne wants you to understand the science behind preserving procedures, liberating you to employ a little judicious creativity while also streamlining the process so you can make preserving a regular part of your life.

This class will be held over Zoom where you can ask questions in real time. That said, if you can’t be there at the scheduled time, you can watch online or download the class later. I’m happy to answer any questions that may remain via email.