my cooking recipes

Imagen titulada Get Pink Cheeks Step 4

Imagen titulada Get Pink Cheeks Step 4


The excellent quality of Aragonese fruit and its tradition of chocolatiers have allied themselves in this recipe, which has become, despite its recent creation, in one of the most representative traditional sweets of the community. The contrast of texture and flavors (the crisp and bitter touch of chocolate and the juicy and sweet taste of candied fruits) conquer the palate of both the visitors and the Aragonese themselves. br> as Aragonese I am you I will tell you that this sweet goes back to Roman times and that I have always seen in my house, today I bring you from the purchase of the fruit your confitado.un luxury for all the senses requires a little of time but the result is expectacular

these are the commercial fruits that are bought

these are the fruits of aragon that I prepare

500g of varied fruit (peach, pear, apricot, cherries, orange plums etc.)

50ml water

400 grams of sugar

- p to heat and cut the fruit into small pieces more or less the same

- Heat 250ml of water in a casserole. When it starts to boil to cook the pieces of fruit during 15 or 20 minutes

Lily of the valley | University of Maryland Medical Center
A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of Health on the Net Foundation ( Luke's / Roosevelt Hospital Center, NY, NY, and Pegasus Emergency Group (Meadowlands and Hunterdon Medical Centers), NJ.

- remove the fruit from the water and reserve.Add the rest of the water to the casserole, add the sugar and cook about 20 minutes until a syrup is formed.

-introduce the fruit inside the syrup and reserve 24 hours

- once this time has passed, boil the syrup with the fruit for 15 the fruits and let cool


-200GRS of fondant chocolate

-40grs of butter

Melt the chocolate in the maria bath, over a gentle heat and stirring constantly with a wooden spoon add the butter and stir well until it stays homogeneous.

pinch each piece of fruit with a toothpick and bathe in the tempered chocolate making it well bathed

And when the chocolate is very hard to remove the chopsticks, turn each fruit on colored cellophane paper.

Suggestion: the higher quality fruit and chocolate the better the fruits of aragon