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Simmer the fruit or ginger root in the water in a heavy saucepan, until blanched but still firm. Remove the fruit with a slotted spoon and place in a baking dish. Dissolve 3/4 (170 g) cup of the sugar in the poaching water. Pour the syrup over the fruit, cover, and leave for 24 hours. On the second day, drain the syrup from the fruit into a saucepan, add 1/4 cup (55 g) of the sugar, and heat until it dissolves. Pour over the fruit, cover and leave for 24 hours. Repeat for 5 more days. On Day 8, dissolve 1/3 cup (75 g) of the sugar in the syrup, pour over the fruit, cover, and leave for 2 days. On Day 10, dissolve 1/3 cup (75 g) of the sugar in the syrup, pour over the fruit, cover, and leave for 4 days. On day 14, place the fruit on a rack, with waxed paper underneath, and leave to dry in a warm place. When dry, dust with granulated sugar.
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