Candied Bael
A traditional candied fruit made from bael (wood apple), simmered in sugar syrup and sun-dried to create crystallized slices. This preserved fruit has a sweet, aromatic flavor and chewy texture.
Ingredients
- 2 pounds Bael fruit (wood apple), ripe but firm, cut into 1/4-inch slices, seeds and gum removed (Select firm, ripe fruit without blemishes)
- 4 cups Cold water for steeping (For soaking the fruit)
- 4 cups Granulated sugar (For making clarified syrup)
- 2 cups Water for syrup (For making sugar syrup)
- 2 tablespoons Vegetable oil or neutral cooking oil (For oiling the paper)
More recipes using Bael fruit
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Bael Preserve
A traditional preserve made from bael fruit (wood apple), simmered in sugar syrup until it develops a rich light brown color. The fruit must be slightly underripe to maintain firm slices during cooking.
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Bael Jam
A traditional fruit preserve made from half-ripe bael fruit, simmered with sugar to create a thick, spreadable jam. Bael (also known as wood apple) has a unique aromatic flavor perfect for preserving.
Instructions
- 1Select firm, ripe bael fruit. Cut the fruit into 1/4-inch thick slices. Carefully remove all seeds and any gummy substance from the center of each slice.
- 2Place the prepared bael slices in a large bowl and cover with cold water. Let steep for 2 hours to remove any bitterness and soften the fruit.
- 3After steeping, drain the bael slices thoroughly in a colander and pat dry with a clean kitchen towel.
- 4In a large preserving pan or heavy-bottomed pot, combine sugar and water. Heat over medium heat, stirring until sugar dissolves completely. Bring to a boil, then reduce heat and simmer for 5 minutes until the syrup is clear and slightly thickened. Skim off any foam that rises to the surface.
- 5Add the drained bael slices to the boiling sugar syrup, ensuring they are completely covered. Reduce heat to low and simmer gently for 30 minutes, or until the fruit becomes translucent and tender. Stir occasionally to prevent sticking.
- 6While the fruit is simmering, prepare baking sheets or trays by lining them with parchment paper or wax paper. Lightly brush the paper with vegetable oil to prevent the fruit from sticking.
- 7Remove the pan from heat. Using a slotted spoon, carefully lift the bael slices from the syrup, allowing excess syrup to drain back into the pan. Arrange the slices in a single layer on the prepared oiled paper, ensuring they don't touch each other.
- 8Place the trays in direct sunlight in a warm, dry location. Allow the fruit to dry for 6-8 hours, or until the surface crystallizes and becomes slightly firm to the touch. Turn the slices once halfway through drying. If sun-drying is not possible, place in a food dehydrator at 135°F for 8-10 hours, or in an oven at the lowest setting (150-170°F) with the door slightly ajar for 4-6 hours.
- 9Once fully crystallized and dry, carefully peel the candied bael slices from the oiled paper. Store in an airtight container with layers separated by parchment paper. The candied fruit will keep for several months in a cool, dry place.
