Candied Fruits - cooking recipe

Ingredients

2 c. sugar
1 c. fruit
1 c. water

Preparation

Use canned, preserved or freshly cooked fruit.
Drain thoroughly.
Combine sugar and water.
Boil to soft ball stage. Add fruit and simmer until clear.
Allow to stand in syrup overnight.
Drain thoroughly.
Roll in granulated sugar.
Place on cake rack. Dry in very slow oven 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.