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Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
Dried fruit is often used for compote by cultures from Eastern Europe, and its syrup is also drunk as a beverage. Both are called kompot. In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar.
Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
The dried fruits commonly used are either raisins or currants and some orange zest also often finds its way into the filling. After they're baked, traditionally Chelsea buns are glazed with syrup ...
Spotted dick is a traditional British steamed pudding, historically made with suet and dried fruit (usually currants or raisins) and often served with custard.. Non-traditional variants include recipes that replace suet with other fats (such as butter), or that include eggs to make something similar to a sponge pudding or cake.
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Dried herbs: Such as rosemary and thyme, are often used in winter recipes and can be bought in bulk. Spices: Cinnamon, nutmeg, pumpkin spice and cloves are not only for holidays but also add ...
The dried fruits are macerated in rum or brandy for a superior-tasting bread. Dresden stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, [6] and Dresdner stollen remains notable [7] and available – amongst other places – at the Dresden Christmas market, the Striezelmarkt.