Glacé fruits

Glacé fruits

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Desserts

I first saw these being made in a bakery in France when I was there on work experience from college. The fruits are steeped in sugar syrup for several days, but require very little effort to make.

Ingredients

Quantity Ingredient
pineapple, peeled, sliced and then quartered
cherries, pitted but kept whole
firm pears, peeled cored and halved
plums, stoned and halved
apricots, stoned and halved
granulated sugar

Method

  1. Place all the fruit into a pan and just cover with water, bring to the boil and simmer gently until soft but slightly firm.
  2. For each 500g of fruit allow 350ml of syrup. Make this by combining 250ml of the water in which the fruits were cooked with 200g sugar. Stir over a low heat until the sugar has dissolved.
  3. Place the cooked fruit in a single layer in a shallow dish and pour over the warm syrup. Cover the dish and leave for 24 hours.
  4. The next day, drain the syrup from the fruit and measure into a pan. Add 30g sugar for each 300ml of syrup and bring to the boil. Pour over the fruit, cover and leave for 24 hours. Repeat this twice times – each time adding an additional 40g of sugar to the syrup.
  5. On the fifth day, drain the fruit, return the syrup to the pan and add 100g sugar for each 250ml of syrup. Bring to the boil, add the fruit and boil for 2 minutes. Return to the dish and leave for 12 hours. Then repeat this step. The syrup should be like thick honey.
  6. Drain the syrup and arrange the fruit in a single layer on a wire rack set over a baking sheet. Leave to dry. Store in an airtight box between layers of waxed paper.
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