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Glace Cherries

Glace Cherries on Wikipedia:

Candied redirects here. For other meanings see the verb 'to candy'; and distinguish from candid. Candied orange peel Candied fruit displayed at La Boquería in Barcelona

Candied fruit or Glacé fruit, also known as crystallized fruit, has been around since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup which thereby absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.[1]

The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, thereby preventing the growth of spoilage microorganisms.[2]

Fruits which are commonly candied include dates, cherries, pineapple, turnips and ginger.[3]

Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water.[4]

The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé 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, and citrus fruits. Angelica is rarely seen in western cooking except as a glacé fruit.

See also



^ ``Food, Facts, and Trivia — Candied Fruit``. Retrieved 2007-11-22.  ^ ``Britannica Online Encyclopedia — Candied Fruit``. Retrieved 2007-11-23.  ^ — candied fruit; candied flowers. Retrieved on 2008-01-06. ^ FARE OF THE COUNTRY; Candied Fruit of Provence: Sweet Tradition - New York Times This fruit-related article is a stub. You can help Wikipedia by expanding it. v â€¢ d â€¢ e