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.

Ingredients:

  • 1 1/2 lbs fruits: apples, apricots, blueberries, cherries, citrus peel, peaches, pears, pineapple, or prunes, plums (see preparation section at the end of the recipe)
  • 2 cups water
  • 1/2 cup white corn syrup
  • 1 1/4 cups sugar
  • 2 cups sugar
  • 1 cup sugar

    • Instructions:

    First Day:
    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.

    Second Day:
    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.

    Third Day:
    18. Repeat same process as second day, but add the third quantity of sugar.

    Fourth Day:
    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 Drying time for glace' fruit will be one-fourth of the drying time for resh fruit because so much moisture has been replaced by sugar.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.

    Preparing Fruit:
  • Apples: Wash, peel, core and slice 1/4″ thick.
  • Apricots: Wash and cut in half; remove pits.
  • Cherries: Wash and remove stems and pits.
  • Citrus Peel: To glace citrus peel, you should use 3/4 pound of peel and halve the remaining ingredients. 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.