Sun-dried tangerines in sugar syrup

Category: Blanks

Ingredients
Ezidri Electric Dryer	1
Tangerines	2.5KG
Granulated sugar	500 g
water	1 st
bitter chocolate	1 tile

Cooking method

Peel the tangerines, put in a saucepan, cover with sand, pour out the water. Bring to a boil, stirring gently so as not to fall apart into wedges. Boil for 5 minutes.
Leave to cool on the stove overnight and soak in syrup. The syrup should be viscous, if it is liquid, then add sugar. In the morning, boil again (if the first time they began to fall apart into slices, the second time does not need to be heated), and leave for another 5 hours.
Gently transfer to a colander, drain and transfer to a heated dryer at speed 3. The first time I set 3 hours to the maximum, but it turned out for a long time. And then dried at the maximum temperature. It is impossible to overdry them. I dried it for a long time, about two days, but periodically turned it off and on.
And then the girls were advised to do it in chocolate. And I decided to dip the rest in chocolate.
In order not to melt the chocolate in a water bath, I decided to speed up the process and put the chocolate bar in the microwave for a minute ... I wish I hadn't. The stove is powerful and my chocolate is smoking from the inside and the smell of burning. I pulled it out, and he was covered in lumps. Apparently the sugar burned out .. So I had to go to the water bath.
I dipped the tangerines in chocolate, laid them on the paper for the sleeve so that the glossy surface was also in the refrigerator.
The result is candy. Fly away.

Note

Tangerines - fruits of the same name evergreen citrus tree 3 m high with large leathery oval-elongated leaves and white fragrant flowers. Fruits are flat-round, orange, with a peel that easily separates from the pulp. The pulp is bright orange, juicy, tender, sweet and sour, aromatic, consists of 8-10 segments, which are well separated from each other.

Mandarin homeland is Southeast Asia. Mandarins are cultivated in Japan, China, countries of Southern Europe and South America, in Georgia. The collection of mandarins begins at the end of October - early November.

Mandarins are rich in sugars (up to 8%), pectin substances, citric acid, many vitamins (especially C and P), almost all minerals found in plants, essential oils (in the peel), which give the fruit a specific aroma. Vitamin C in the peel contains 130 mg%, in the pulp - 38 mg%.

Ripe fruits are best stored, so tangerines with yellowed skin should be removed. Mandarins are very sensitive to mechanical damage. Even bruises that are invisible at first glance, punctures of fruits can cause damage during subsequent storage. At 2-3 ° C, tangerines can be stored for 3-4 months. At temperatures below 2 ° C, brown spots appear on the peel, which gradually grow and the fruits deteriorate. At higher temperatures, tangerines are attacked by mold. The fruits keep well if wrapped in tissue paper. When tangerines are stored, vitamin C is retained completely.

Tangerines are used mainly fresh, as well as for the preparation of juices, compotes, jams, candied fruits. The best variety is Georgian (seedless).