Beijing Preserved Fruit (Beijing Guofu)
Beijing preserved fruit is a traditional candied snack made by slowly simmering fresh peaches in syrup. Golden and translucent, it offers a sweet and chewy delight for tea time.
Ingredients
4 items- Fresh peaches 1000 g
- White sugar 500 g
- Water 200 ml
- Lemon juice 1 tbsp
Nutrition
Steps （7 steps）
Wash peaches, blanch in boiling water for 30 seconds, then transfer to ice water and peel off skins.
Cut peaches in half, remove pits, and cut into 1 cm thick slices. Place in a large bowl.
Add sugar, gently mix with peach slices, cover with plastic wrap, and refrigerate for at least 6 hours, stirring once if possible.
Pour the peach slices and accumulated syrup into a pot, add water, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes, skimming foam. Cook until slices become translucent and syrup thickens.
Turn off heat and let the peach slices cool in the syrup naturally, soak for at least 4 hours to fully absorb sweetness.
Remove peach slices, drain excess syrup, arrange on a baking sheet lined with parchment paper. Bake in preheated oven at 60°C for 4-6 hours until surface is dry to touch but interior remains soft and chewy.
Remove from oven, cool completely before serving. Store in an airtight container in the refrigerator.
Tips
The key to good preserved fruit is slow candying and gentle drying. Use firm peaches to maintain shape. Longer candying results in a more translucent texture. For drier fruit, extend baking time. Lemon juice helps retain brightness.
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