Mixed candied fruit combines pieces of fruit and peel preserved in sugar syrup, ready to dice for desserts.
Fruit and peel keep their own shapes beneath the syrupy sheen.
Candying gradually brings sugar syrup into fruit or peel. Ready mixtures can combine citrus with other fruit, in cubes or larger pieces. Their composition varies: read the fruit names and cut larger pieces to suit the dessert.
Weigh 100 g of the ready candied fruit and cut into small pieces. Add about two thirds when folding the fried struffoli into the warmed honey off the heat. Keep the rest for the finished mound.
For these struffoli, the 100 g mixture is candied orange, clementine and cherries, diced. It is distinct from the fresh citrus zests worked into the dough and the small sugar sprinkles added at the end.
Fold the first portion gently through the honey-coated pieces. Scatter the reserved candied fruit over the low mound with the colored sprinkles, leaving individual struffoli visible.
Choose candied fruit for pastry rather than fruit in a light serving syrup. Check which fruits the mix contains; combine the specified candied fruits if a ready mixture has a different selection. A pack of orange peel alone supplies only one part of this finish.
Close the pack or container after taking the measured amount and follow its storage label. Use a clean utensil and keep the prepared decoration covered until it is added.
Mixtures vary. For this recipe choose or combine candied orange, clementine and cherries, keeping the total at 100 g.
Weigh the ready candied fruit itself. The separately measured honey supplies the coating; a pour of packing syrup is not part of this amount.
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