Glace Fruit and Fruit Syrup Recipe
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 as they become too mushy.
1. Combine all ingredients except fruit in a large saucepan.
2. Bring to a boil.
8. Add prepared fruit.
9. Heat syrup-fruit mixture to 180 F on a candy thermometer.
10. Remove from heat. Cool.
11. Cover and let stand at room temperature 18 to 24 hours.
12. Drain syrup from fruit.
13. Add second quantity of sugar to syrup and bring to a boil.
14. Remove from heat.
15. With a large metal spoon, skim any foam from the surface of the fruit and discard.
16. Put fruit back in syrup and heat to 180 F again.
17. Remove from heat, cover and let stand at room temperature for 18 to 24 hours.
18. Repeat same process as second day, but add the third quantity of sugar.
19. Repeat same process, using fourth quantity of sugar.
20. After final standing time, remove fruit from syrup.
21. Place in a colander and rinse in cold water.
22. Dry on drying trays at 120 to 140 F until fruit is leathery and has no pockets of moisture.
23. Drying time for glace' fruit will be one-fourth of the drying time for resh fruit because so much moisture has been replaced by sugar.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:
24. Bring syrup to a boil, skim the foam, and pour into hot sterilized canning jars, filling them to 1/2″ from the top.
25. Seal with two part lids and process 5 minutes in boiling water bath.