Side Pannel
Glace' Fruit, and Fruit Syrup
Glace' Fruit, and Fruit Syrup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Gifts, Fruit, Candy
Ingredients List
- ---------------------------------FIRST DAY---------------------------------
- 1 1/2 lb Fruit; Apples, Apricots,
- -Blueberries, Cherries,
- -Citrus Peel, Peaches,
- -Pears, Pineapple, or prune
- -plums
- 2 c Water
- 1/2 c White corn syrup
Directions
SECOND DAY
1 1/4 c Sugar
THIRD DAY
2 c Sugar
FOURTH DAY
1 c Sugar
Notes: To glace citrus peel, you should use 3/4 pound of peel and halve the
remaining ingredients. Recipe may be doubled or tripled but should not be
done in any larger batches than that - fruit can become too 'cooked'. Don't
double or triple recipe for pears; they become too mushy. Yield is
approximate and depends on fruit used.
First Day: Prepare fruit (see below). Combine all ingredients except fruit
in a large saucepan. Bring to a boil. Add prepared fruit. Heat syrup-fruit
mixture to 180 F. on a candy thermometer. Remove from heat. Cool. Cover and
let stand at room temperature 18 to 24 hours.
Second Day: Drain syrup from fruit. Add second quantity of sugar to syrup
and bring to a boil. Remove from heat. With a large metal spoon, skim any
foam from the surface of the fruit and discard. Put fruit back in syrup and
heat to 180 F. again. Remove from heat, cover and let stand at room
temperature for 18 to 24 hours.
Third Day: Repeat same process as second day, but add the third quantity of
sugar.
Fourth Day: Repeat same process, using fourth quantity of sugar. Afterfinal
standing time, remove fruit from syrup. Place in a colander and rinse in
cold water. Dry on drying trays at 120 to 140 F. until fruit is leathery
and has no pockets of moisture. Drying time for glace' fruit will be
one-fourth of the drying time for resh fruit because so much moisture has
been replaced by sugar.
FRUIT-FLAVORED PANCAKE SYRUP: Bring syrup to a boil, skim the foam, and
pour into hot sterilized canning jars, filling them to 1/2" from the top.
Seal with two part lids and process 5 minutes in boiling water bath.
PREPARING FRUIT: Apples: Washi, peel, core and slice 1/4" thick. Apricots:
Wash and cut in half; remove pits. Cherries: Wash and remove stems and
pits. Citrus Peel. Use only the colored part of the peel. Cover with water
and boil 15 minutes. Drain before adding to syrup. Peaches: Wash and scald,
slip skins off, pit and cut into 1/2" slices. Pears: Wash, peel thinly and
core. Cut lengthwise in 1/2" slices. Do not prepare large quantities at a
time as the soft texture will begin to deteriorate. Pineapple: Wash and
peel. Remove thorny eyes. Cut lenthwise and remove the core. Cut crosswise
in 1/2" slices. Prune Plums: Wash, cut in half and remove stones. Flatten
by pushing in the cupped side with your thumbs.
1 1/4 c Sugar
THIRD DAY
2 c Sugar
FOURTH DAY
1 c Sugar
Notes: To glace citrus peel, you should use 3/4 pound of peel and halve the
remaining ingredients. Recipe may be doubled or tripled but should not be
done in any larger batches than that - fruit can become too 'cooked'. Don't
double or triple recipe for pears; they become too mushy. Yield is
approximate and depends on fruit used.
First Day: Prepare fruit (see below). Combine all ingredients except fruit
in a large saucepan. Bring to a boil. Add prepared fruit. Heat syrup-fruit
mixture to 180 F. on a candy thermometer. Remove from heat. Cool. Cover and
let stand at room temperature 18 to 24 hours.
Second Day: Drain syrup from fruit. Add second quantity of sugar to syrup
and bring to a boil. Remove from heat. With a large metal spoon, skim any
foam from the surface of the fruit and discard. Put fruit back in syrup and
heat to 180 F. again. Remove from heat, cover and let stand at room
temperature for 18 to 24 hours.
Third Day: Repeat same process as second day, but add the third quantity of
sugar.
Fourth Day: Repeat same process, using fourth quantity of sugar. Afterfinal
standing time, remove fruit from syrup. Place in a colander and rinse in
cold water. Dry on drying trays at 120 to 140 F. until fruit is leathery
and has no pockets of moisture. Drying time for glace' fruit will be
one-fourth of the drying time for resh fruit because so much moisture has
been replaced by sugar.
FRUIT-FLAVORED PANCAKE SYRUP: Bring syrup to a boil, skim the foam, and
pour into hot sterilized canning jars, filling them to 1/2" from the top.
Seal with two part lids and process 5 minutes in boiling water bath.
PREPARING FRUIT: Apples: Washi, peel, core and slice 1/4" thick. Apricots:
Wash and cut in half; remove pits. Cherries: Wash and remove stems and
pits. Citrus Peel. Use only the colored part of the peel. Cover with water
and boil 15 minutes. Drain before adding to syrup. Peaches: Wash and scald,
slip skins off, pit and cut into 1/2" slices. Pears: Wash, peel thinly and
core. Cut lengthwise in 1/2" slices. Do not prepare large quantities at a
time as the soft texture will begin to deteriorate. Pineapple: Wash and
peel. Remove thorny eyes. Cut lenthwise and remove the core. Cut crosswise
in 1/2" slices. Prune Plums: Wash, cut in half and remove stones. Flatten
by pushing in the cupped side with your thumbs.
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