Do you have to soak them in the old sugar solution ? Candying and glazing are never old-fashioned!
If I were you I would look for the correct way to pronounce the word "egute" ! (which is a stage of the fruit carcass)
Depending on your final product you can find very useful info about sweetened fruits in the handbook of fruit processing (wiley 2006)
This should be a must-have reference! I'm afraid it's only in German though:
Herrmann, K. 1966. Fruits, Preserved and Processed
Fruit Products. Verlag Paul Parey,
Berlin-Hamburg, pp. 136, 140
Barta, J. 1993. Jerusalem artichoke as a multipurpose
raw material for food products of high fructose or
inulin content. In: Fuchs, A. (ed.). Inulin and
Inulin-containing Crops. Studies in Plant Science.
Elsevier Science Publishers, Amsterdam
Hope this helps!
IG
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