REFRIGERATION AND THE global produce trade may have obviated the need to preserve fresh fruit, but the British baker Stroma Sinclair, 33, the former head pastry chef at Skye Gyngell’s Spring in London, and the current cake maker at Leila’s Shop in the city’s Shoreditch neighborhood, says the process makes her more mindful about appreciating Europe’s growing seasons and the rhythms of nature. Sucket, as candied fruit was called in the Tudor era - the name is derived from the French succade and the Italian succata - was consumed with special silver forks, she says: “They had two prongs on one end to spear the flesh and a spoon on the other to ladle the syrup.” “That was really one of the first ways people consumed sugar,” says Camilla Wynne, 42, the preserving expert and author of the book “Nature’s Candy” (to be published in 2024), about the history and methods of preserving fruit. In 16th-century Elizabethan England, conspicuous displays of sugar, a pricey commodity at the time, became the ultimate boast, and banquet tables gleamed with candied fruits. The practice dates back to the ancient Romans, who preserved the summer’s bounty of dates, pears and grapes for the winter in jars of honey. “From Persia to France, everyone has their version and tradition,” says Gohar and, indeed, candied fruit goes by many names across cultures, from glacé fruit to sweetmeats to fruits confits. “Candied fruit is so luminous it has this ethereal quality when the light hits it.” Andrews in Scotland and was inspired by the Dutch golden age painter Adriaen Coorte’s hyperrealistic renderings of produce. “I positioned a spotlight over the cherries to make them really light up it was like looking at a jewel,” says Kwok, who holds a master’s degree in art history from the University of St. The 32-year-old incorporates them frequently in her work: She has arranged candied kumquats in the pattern of fish scales atop salmon fillets for an afternoon tea hosted by Prada and filled 17th-century vessels with heaps of candied clementines and yellow cherries for a Sotheby’s fete. That event was for the fashion house Loewe, but candied fruits are a signature for the Sydney-born, London-based Kwok, who trained in the Michelin-starred New York kitchens of Eleven Madison Park and Blue Hill at Stone Barns. Hand-sewn to the limbs with waxed twine by the food artist Imogen Kwok and her team, the sugar-confit-dipped pears, clementines and cherries resembled orbs of glass and were clipped off by guests with bonsai scissors for an interactive dessert course. The unit includes 2-reusable cones, 1-sugar scoop, and 1-extractor head.INSIDE A GILDED Rococo room on the Avenue Montaigne in Paris, candied fruits dangled from winterberry tree branches. The clear rim acts as a protective guard and allows for easy viewing of the cotton candy. Use your favorite hard candies or flossing sugar to create a fluffy cotton candy cones the whole family will love. User Manual: PCM805RETRORED | Retro Hard & Sugar-Free Candy Cotton Candy Makerīring the carnival right into your kitchen by creating fluffy, melt-in-your-mouth cotton candy. Product Dimensions: 12.5 in x 11.5 in x 11.5 in
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