How To Glace Fruits Recipe
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Ingredients:
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Directions:
GLACE FRUIT
Glace or candied fruit is made by removing 50 to 60 percent of the
water in the fruit and replacing it with sugar. The fruit is then
dried. The process must be done over a 4 or 5 day period. The result
is candied fruit with a much higher sugar concentration than natural
fruit.
Fruits that glace well are apples, apricots, cherries, citrus peel,
peaches, pears, pineapple and prunes. See Fruits A - Z for a proper
selection. When you prepare apples, apricots, peaches and pears,
holding the cut pieces in a solution of 1 teaspoon ascorbic acid per
quart of water until all the pieces are ready will preserve their
fresh color and texture.
PREPARING FRUIT FOR GLACE Fruit Preparation Apples Wash, peel, core
and slice apples 1/4-inch thick.
Apricots Wash and cut in half. Remove pits.
Cherries Wash, then remove stems and pits.
Citrus Peel To prevent bitterness, use the outer 3/16-inch of
the
peel. Cover with water and boil 15 minutes. Drain
before adding peel to syrup.
Peaches Wash and scald peaches. Skin will peel off easily.
Cut in 1/2-inch thick slices.
Pears Wash, peel thinly and core. Cut lengthwise in
1/2-inch
thick slices. Do not prepare large quantities of
pears
at a time as the soft texture will begin to
deteriorate.
Pineapple Wash and peel pineapple. Remove thorny eyes. Cut
lengthwise and remove the core. Cut crosswise into
1/2-inch thick slices.
Prune Plums Wash, cut in half and remove stone. Flatten by
pushing
in the cupped side with your thumbs.
HOW TO GLACE
The following directions are for 1 1/2 pounds of prepared fruit. To
glace citrus peel, use 3/4 pound of peel and halve the remaining
ingredients.
FIRST DAY:
2 cups water
2/3 cups sugar
1/2 cup white corn syrup
1 1/2 lbs prepared fruit
Combine the first three ingredients in a large saucepan. Bring to a
boil. Add the prepared fruit. Heat the syrup-fruit mixture to 180
F
(80
C) on a candy thermometer. Remove from the heat. Cool. Cover and
let stand at room temperature 18 to 24 hours.
SECOND DAY:
1 1/4 cups sugar
Carefully remove fruit from syrup with a slotted spoon. Add the sugar
to the syrup in the saucepan. Bring to a boil. Remove from heat. With
a large metal spoon, skim any foam from surface of syrup and discard.
Add the fruit to the syrup and heat to 180
F (80
C) on a candy
thermometer. Remove from heat. Cool. Cover and let stand at room
temperature 18 to 24 hours.
THIRD DAY:
2 cups sugar
Repeat the process of the second day. Instead, add 2 cups sugar to the
remaining syrup after removing the fruit.
FOURTH DAY:
1 cup sugar
Repeat the process of the second day, adding only 1 cup sugar to the
remaining syrup after removing the fruit.
FIFTH DAY: After final standing time, remove fruit from syrup. Place
in colander and rinse with cold water. Dry on drying trays at 120
to
140
F (50
to 60
C) until the fruit is leathery and has no pockets of
moisture. Drying time for glace fruit will be one-fourth of the
drying time for fresh fruit because so much moisture has been replace
by sugar. "How To Dry Foods" by Deanna DeLong (1992) HPBooks,
California ISBN = 1-55788-050-6 Scanned and formatted for you by The
WEE Scot -- pol Mac Griogair
Source from luhu.jp
Glace or candied fruit is made by removing 50 to 60 percent of the
water in the fruit and replacing it with sugar. The fruit is then
dried. The process must be done over a 4 or 5 day period. The result
is candied fruit with a much higher sugar concentration than natural
fruit.
Fruits that glace well are apples, apricots, cherries, citrus peel,
peaches, pears, pineapple and prunes. See Fruits A - Z for a proper
selection. When you prepare apples, apricots, peaches and pears,
holding the cut pieces in a solution of 1 teaspoon ascorbic acid per
quart of water until all the pieces are ready will preserve their
fresh color and texture.
PREPARING FRUIT FOR GLACE Fruit Preparation Apples Wash, peel, core
and slice apples 1/4-inch thick.
Apricots Wash and cut in half. Remove pits.
Cherries Wash, then remove stems and pits.
Citrus Peel To prevent bitterness, use the outer 3/16-inch of
the
peel. Cover with water and boil 15 minutes. Drain
before adding peel to syrup.
Peaches Wash and scald peaches. Skin will peel off easily.
Cut in 1/2-inch thick slices.
Pears Wash, peel thinly and core. Cut lengthwise in
1/2-inch
thick slices. Do not prepare large quantities of
pears
at a time as the soft texture will begin to
deteriorate.
Pineapple Wash and peel pineapple. Remove thorny eyes. Cut
lengthwise and remove the core. Cut crosswise into
1/2-inch thick slices.
Prune Plums Wash, cut in half and remove stone. Flatten by
pushing
in the cupped side with your thumbs.
HOW TO GLACE
The following directions are for 1 1/2 pounds of prepared fruit. To
glace citrus peel, use 3/4 pound of peel and halve the remaining
ingredients.
FIRST DAY:
2 cups water
2/3 cups sugar
1/2 cup white corn syrup
1 1/2 lbs prepared fruit
Combine the first three ingredients in a large saucepan. Bring to a
boil. Add the prepared fruit. Heat the syrup-fruit mixture to 180
F
(80
C) on a candy thermometer. Remove from the heat. Cool. Cover and
let stand at room temperature 18 to 24 hours.
SECOND DAY:
1 1/4 cups sugar
Carefully remove fruit from syrup with a slotted spoon. Add the sugar
to the syrup in the saucepan. Bring to a boil. Remove from heat. With
a large metal spoon, skim any foam from surface of syrup and discard.
Add the fruit to the syrup and heat to 180
F (80
C) on a candy
thermometer. Remove from heat. Cool. Cover and let stand at room
temperature 18 to 24 hours.
THIRD DAY:
2 cups sugar
Repeat the process of the second day. Instead, add 2 cups sugar to the
remaining syrup after removing the fruit.
FOURTH DAY:
1 cup sugar
Repeat the process of the second day, adding only 1 cup sugar to the
remaining syrup after removing the fruit.
FIFTH DAY: After final standing time, remove fruit from syrup. Place
in colander and rinse with cold water. Dry on drying trays at 120
to
140
F (50
to 60
C) until the fruit is leathery and has no pockets of
moisture. Drying time for glace fruit will be one-fourth of the
drying time for fresh fruit because so much moisture has been replace
by sugar. "How To Dry Foods" by Deanna DeLong (1992) HPBooks,
California ISBN = 1-55788-050-6 Scanned and formatted for you by The
WEE Scot -- pol Mac Griogair
Source from luhu.jp