He sliced his fruit carefully, before sliding it into the pan one fruit at a time. As the slices boiled, he kept an eye on them whilst slicing the next fruit, and lifted them onto a wire rack he had placed over a glass bowl when they were done.
Once all of the fruit had been candied in this manner, he poured the sugar syrup solution - which now contained fruit essence - into a glass bowl to cool, which he covered, and set on the side by his dough.
He washed up the utensils he had used, and brought what was left of the fruit he had selected for this dish - mostly blueberries and raspberries - over to the workstation. Once again, he dusted the surface of the worktop with flour.
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