Fruit that has been preserved is called "confit" (in French), or candied. Fruit may be preserved by soaking it in alcohol that has been sweetened with a sugar syrup. Eau-de-vie and fruit liqueur are good for preserving, as are vodka and rum. Whole or sliced fruit can also be candied through a process of boiling and soaking in syrup, and then drying. This technique requires practice, as the concentration of the syrup and the length or number of times that the fruit must be cooked can vary. The fruit must be saturated thoroughly before it is dried. Candied citrus rind is relatively easy to prepare and is often used as a garnish for desserts. To add a nice touch to dried candied fruit dip it in chocolate, or in whisked egg white and then in granulated white sugar ("frosting"), and leave on a wire rack to harden.
