Old Danish Recipe for Candied Fruits

Make a syrup by boiling the water and the sugar 3 to 5 minutes.

Remove from fire. Immerse the fruit in the saucepan of syrup for about 2 hours. Strain off the syrup, which may be used for other candies or frostings.

Spread fruit on a flat pan or cookie sheet. Place in a warm oven with the door of the oven open and the heat turned off. When moisture has dried off the fruit, the sugar will have crystallized. Remove and store.

Any of the following fruits can be crystallized in this manner: grapes, plums, cherries, sections of oranges and lemons, grapefruit, tangerines, or pineapple.