Fruta Cristalizada

Directions

1. 1
   Wash the fruit, peel, and slice if necessary (leave small fruits such as figs, plums, and prickly pears whole).
2. 2
   Prick the fruit in a few places with a skewer or needle (sterilize the needle by heating it over a flame for a couple of minutes).
3. 3
   Combine the water and calcium oxide in a large bowl and stir to dissolve.
4. 4
   Add the fruit.
5. 5
   Allow to soak overnight in a dry place.
6. 6
   Strain and rinse the fruit very well under cold water.
7. 7
   Place the fruit in a large pot and add cold water to cover.
8. 8
   Add 4 1/2 cups of the sugar and cook at a constant soft simmer, without letting it come to a boil, for 1 hour.
9. 9
   Remove from the heat, cover the pot with a lid, and allow to sit overnight.
10. 10
    Add 1/2 cup of the remaining sugar to the pot and bring to a boil.
11. 11
    Reduce the heat to maintain a simmer and cook for 1 hour.
12. 12
    Remove from the heat, cover the pot with a lid, and allow to sit overnight.
13. 13
    Repeat the same process the next day with the remaining 1/2 cup sugar.
14. 14
    Remove the fruit with a slotted spoon and drain on a wire rack.
15. 15
    Cook the remaining syrup over medium heat until it has reduced to a thick, honeylike consistency, about 5 minutes.
16. 16
    Pour the syrup over the fruit while still on the rack.
17. 17
    Allow to dry out in the sun for 1 to 2 days.
18. 18
    Store in an airtight container in a cool, dry place for up to 1 year.