Sugar work253Confiture using tinned fruit (e.g. pineapple)One A2Vz tin fruit U3/4 lb)12 oz (360g)sugar 1level teaspoonful citric acid 1pt (6 dl) water (includingjuice offruit)1 Pour off the juice of the tinned fruit into a measure and make this up to 1 pt (6 dl) with water. 2 Add the sugar and acid and bring to a clear syrup with heat. 3 Immerse the fruit and bring to the boil. 4 Remove from the heat and leave for 24 hours. 5 On the second day replace over the heat and re-boil. 6 Remove from heat and leave for 24 hours. 7 Repeat operations 5 and 6 for 5 more days, making 7 days intermittent boiling in all. 8 At the end of the process, remove the fruit and store for future use.Note: The syrup may be used as stock syrup. Petits foursWedge-shaped pieces of confiture pineapple make ideal petits fours and should be prepared as follows.1 Cut the rings of confiture pineapple into wedges. 2 Heat some white fondant to appoximately 140F (60C) and dip the wedges two-thirds of the way starting at the broadest end. Set these upright on oiled greaseproof paper. 3 When the fondant has set, dip the one-third of the base in a tempered chocolate couverture and replace the wedges to set.When finished the piece of confiture pineapple should look as depicted in Figure 69.Figure 69Pineapple wedge. Petits fours
