How to Make Candied Fruit Slices

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

corn syrup

🥗Healthier: honey

💰Cheaper: simple syrup

Honey is a natural sweetener while simple syrup is less expensive.

Slice the blood orange and lemon as thin as possible and remove any seeds.

Blanch the lemon slices in boiling water for about 1 minute, then dip them in an ice bath.

Blanch the blood orange slices in the same way as the lemon slices.

Blanch the mint leaves in boiling water for about 15 seconds.

In a medium skillet, combine 1 cup of sugar and 1 cup of water, turn the heat to high, and swirl the pan to dissolve the sugar without stirring.

Once the sugar begins to boil, use tongs to carefully place the fruit slices into the skillet.

Reduce the heat and simmer the fruit slices for 1 hour.

After 1 hour, remove the fruit slices to a parchment-lined baking sheet.

Boil the mint leaves in the same sugar for about 5 minutes.

Bake the cakes according to the package directions, using 2 lemon layers and 2 white layers.

Label the layers to distinguish between the lemon and white layers after baking.

Stir the canned frosting before using it.

Put a little frosting on the plate before placing the first layer of cake to prevent it from moving.

Place the first white layer face down on the plate.

Create a dam around the edge of the layer using a piping bag filled with frosting.

Fill the dam with lemon curd.

Place the second lemon layer on top, face down, and press down gently.

Repeat the process with the next layer, placing the final layer with the curved side up.

Use 2 cans of frosting to cover the cake, being creative to cover any thin spots.

Lay out a design for the candied fruit on parchment paper before placing it on the cake.

Add a spray of mint leaves for decoration.

Cooking Techniques

Equipment Needed

Spice Level: