How to Glacé Fruits

Glacé is the French word for glazed, and refers to fruits that are preserved in a sugar syrup and then further glazed or candied with syrup. The fruit can be used decorate deserts or used in cakes, breads and other sweets. The best fruits to gracé are cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines. This is a time-consuming process, so you will want to select the best fruits and treat them with care.

What you need to make glacé fruits

  • 1 pound of fruit
  • 4 1/2 cups of granulated (white) sugar
  • 1/2 cup of corn syrup

To make glacé fruit

  1. Prepare the fruit: Pit cherries and prick them with a pin to allow the syrup to penetrate the skin. Peel core and quarter or slice apples, apricots, plums, pears, peaches; peel and core pineapple and cut into rings or cubes. Slice citrus fruits thinly (no need to peel them).
  2. Place the fruit in the bottom of a saucepan, cover with water, and simmer gently until almost tender. Cook the fruit in batches, if necessary. Lift the fruit out with a slotted spoon and place in a shallow dish. Remove all but 1 cup of the cooking water (or add enough water to make 1 cup), add 1/2 cup of sugar and the corn syrup. Heat until sugar is dissolved; bring to a boil. Pour mixture over the fruit to cover. Let stand overnight.
  3. The next day: Pour the syrup into a pan, add a 1/2 cup sugar; heat until dissolved. Bring to a boil, pour over the fruit and leave overnight. Repeat again for the next five days. On the next day, pour the syrup into a pan, add the 1/2 cup sugar; boil. Reduce the heat, add the fruit and cook gently for three minutes. Pour the fruit and syrup into the dish and leave it to soak for two days. Repeat once more. At this point, the syrup should look like runny honey. Leave the fruit to soak for 10 days to three weeks.
  4. At the end of the soaking period: Remove the fruit from the syrup and arrange on a wire cooling rack over a tray. Dry in a warm place -- in the oven at the lowest setting, or in a dehydrator -- until the surface no longer feels sticky.
  5. You can also place each piece of fruit into boiling water for an instant and roll in granulated or superfine sugar to coat the surface.
  6. Store in an airtight canister, tin, or jar in a cool, dark place.

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