Description
A medieval technique using high‑concentration sugar solutions to preserve fruit by lowering water activity and inducing osmotic pressure.
Technical
Sugar concentrations above 70 % w/w reduce water activity below 0.6, creating an environment hostile to bacteria and fungi. Heating the fruit in a syrup at 120–130 °C for 30–60 minutes denatures spoilage enzymes and promotes Maillard browning, adding flavor and color.
Science
Primary Reaction
Osmotic dehydration and Maillard browning
Sensory Profile
Aroma ()
sweetcaramelizedfruitywarmbrownedhoneyedspiced
Origin & History
Civilization
European monastic communities
Era