Glace Fruit
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Glace Fruit is a term for fruit preserved in a sugar syrup. The term comes from the French "fruit glacé," or glazed fruit. Candied fruits and crystallised fruits are similar, but with a different finish
[edit] Uses
Glace fruit is often used to decorate cakes and is found in other desserts, such as ice cream. Glace fruits dipped in chocolate can be found in many chocolate shops.
[edit] Recipe
Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar soloutions for a number of weeks, and then dry off any remaining water.
The high sugar content of finished glace fruits inhibits the growth of microorganisms, and glace fruits will keep for a number of years without any additional methods of preservation.
Fruits that hold up well to being preserved in this manner include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines. Angelica is rarely seen in western cooking except as a glace fruit.
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