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Recipes with candied fruit

3 recipes that use candied fruit, with photos, step-by-step instructions and cook times. The quickest, Coca de Sant Joan, takes 65 minutes. It is most often cooked with caster sugar, egg and lemon zest.

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Spumone napoletanoLayered gelato dessert

Spumone was the grand dessert of Neapolitan cafés in the 1800s, later carried to America by emigrants: a dome or brick of layered frozen desserts, usually chocolate and pistachio gelato around a soft centre of semifreddo with candied fruit and nuts. In Naples it is served at weddings and Christmas, cut into slices that show all the colours. The traditional semifreddo is flavoured with rum; this version uses orange zest and vanilla so it is alcohol free. Contains nuts. Chef's tip: freeze each layer until firm before adding the next; soft layers melt into each other and lose their stripes.

75 minItalianDessertsGluten free
by KrazyBadal 0 views

Coca de Sant JoanCandied fruit and pine nut brioche

On the night of 23 June, the Revetlla de Sant Joan, Catalonia lights bonfires, sets off firecrackers on every beach and street, and shares a long oval coca: a soft, lemony brioche topped with candied fruit, pine nuts and crunchy sugar. Bakeries sell thousands, but a homemade one, still slightly warm, is something else. Some recipes add a splash of anise liqueur; this one uses aniseed instead. Chef's tip: give the shaped dough a long, slow second rise; a well-proved coca bakes up light, an under-proved one dense.

65 minSpanishBaking
by KrazyBadal 0 views

Cassata sicilianaRicotta sponge cake

Cassata is the baroque centrepiece of a Palermo Easter: a dome of sponge lined with pale green marzipan, filled with sweetened sheep's ricotta and chocolate, glazed white and crowned with jewel-like candied fruit. Pastry shops around the city fill their windows with it in Holy Week, and families slice it after Easter lunch. It is rich, cool and creamy under the shell of almond paste, and nothing like the layered Indian-style cassata ice cream. The sponge is often brushed with a liqueur syrup; this version uses orange juice instead. It must chill for at least 4 hours, so make it the day before. Chef's tip: drain the ricotta overnight; that is the secret to a filling that holds its shape when cut.

180 minItalianBaking
by KrazyBadal 0 views

Goes well with candied fruit