I have a small tonnage of loquats that I would like to preserve for future consumption. Instead of the obvious method of turning them into a jam or conserve, I would like to freeze them so that they can be used as "fresh" later on.
I read about this method sometime last month. It involved poaching the skinned and pitted fruit in a sugar syrup, draining the batch, mixing in some lemon to help keep the flavor true, and putting the batch into the deep freeze.
Unfortunately for me, I didn't make note of the details to this method, nor did I note where I read it. (I thought it was here at Chowhound, but searches have yielded nothing.) The details that are keeping me from just doing it is the sugar-to-water ratio for the poaching syrup, and how long to poach the fruit.
Can anyone help? I can only offer my thanks for any details, suggestions, and/or good guesses.