Damon Mcknight
Glacé fruit is a delicious treat that can be made at home or bought from specialty stores. It is created by cooking fruit in heated sugar syrup, allowing the fruit to absorb moisture and sugar, resulting in a sweet flavour and aroma. This process, known as glazing, is a traditional preservation method that produces vibrant, moist, and juicy fruit. In Australia, glacé fruit is commonly used in fruitcakes, puddings, and panforte, adding colour, sweetness, and moisture to recipes. It can also be enjoyed on cheese and nut platters or as a garnish for cakes and desserts. Making glacé fruit at home involves cooking the fruit in boiling water until tender, then soaking it in sugar syrup for several days before finishing it off in the oven. The process takes several days, but the result is a delicious treat that can be used in a variety of ways.
| Characteristics | Values |
|---|---|
| Process | Cooking the fruit in heated sugar syrup |
| Other Names | Glazed fruit, candied fruit, crystallised fruit |
| Use Cases | Fruitcakes, puddings, panforte, biscuits, muffins, cakes, desserts, cheese platters, ice cream, chocolate |
| Fruit Varieties | Cherries, apricots, ginger, pineapple, citrus, oranges, peaches, pears, figs |
| Quality Indicators | Vibrant and moist, firm to the touch, juicy, full of flavour |
| Preservation | Sugar from syrup is absorbed by the fruit, preserving it |
| Taste | Sweet flavour |
| Texture | Moist |
| Appearance | Vibrant |
| Suppliers | The Nut Market, Ditters, Grandma's Pantry |
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What You'll Learn
Glace fruit uses a heated sugar syrup mix
Glace fruits are cooked in a heated sugar syrup mix, also known as glazing. This process allows the fruit to absorb moisture and sugar, which preserves it. The syrup is made by boiling water and sugar together in a saucepan, which is then poured over the fruit. The fruit is cooked in the syrup for 4-5 minutes and then left to stand for 24 hours. This process is repeated over several days, with the syrup being drained off and more sugar added each day. On the final day, the fruit is drained and placed in an oven on a very low temperature until it reaches the desired consistency. The fruit can then be rolled in caster sugar if desired.
The sugar syrup mix used in the glazing process gives glace fruit its sweet flavour and aroma. It also helps to preserve the fruit, making it last longer. The quality of the sugar syrup is important, as cheap or low-quality syrups can make the fruit dry and dull. High-quality glace fruits should be large, firm, and moist.
Glace fruit is commonly used in baking, particularly in fruitcakes, puddings, and panforte. It adds colour, sweetness, and moisture to recipes. Glace cherries, apricots, ginger, pineapple, and citrus peel are popular choices for baking. Glace fruit can also be used to decorate cakes, biscuits, muffins, and other desserts.
Outside of baking, glace fruit can be used to garnish cheese, fruit, and nut platters. It is a versatile ingredient that can add a touch of sweetness and elegance to many dishes and occasions.
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The process is called 'glazing'
Glazing, also known as the process of making glace fruit, involves cooking the fruit in heated sugar syrup. This process allows the fruit to absorb moisture and sugar from the syrup, preserving it. Glace fruits are often used in baking, especially in fruitcakes, puddings, and panforte, as they add colour, sweetness, and moisture to recipes. They can also be used to decorate cakes, muffins, and slices.
To make glace fruit at home, start by cooking the fruit in boiling water until it is barely tender. Drain the fruit and place it in a heatproof bowl. Next, make a syrup by mixing sugar and water in a saucepan, bringing it to a boil, and then pouring it over the fruit. The fruit should be left to stand for 24 hours, ensuring that it is completely covered by the syrup. On the second day, drain the syrup and add more sugar, bringing it to a boil before pouring it over the fruit again. This process of adding sugar and boiling syrup is repeated daily for the next three days. On the eighth day, the fruit is placed in the syrup and simmered for 4 to 5 minutes before being left to stand for another two days.
After the final two days of standing, the syrup is drained off, and the fruit is placed on a rack over a foil-lined baking tray. The fruit is then placed in the oven at a very low temperature for several hours until it reaches the desired glace consistency. Once cool, the glace fruit can be rolled in caster sugar if desired.
Glace fruits are known for their vibrant and moist appearance, and their firm texture. They should not be dry or dull, which indicates lower-quality fruit. In Australia, glace fruits are commonly used in fruitcakes and sweet yeasted bread, such as Stollen or Pannetone. They can also be added to biscuits, muffins, or used as a garnish for cakes and desserts.
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Glace fruit is also known as candied fruit
Glace fruit, also known as candied fruit, is a process of preservation that has existed since the 14th century. The process involves placing whole fruit, smaller pieces of fruit, or fruit peels in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. This process of "glazing" allows the fruit to absorb moisture and sugar from the syrup, preserving it. Depending on the size and type of fruit, this process can take anywhere from several days to several months. Fruits commonly used for glace include cherries, pineapple, apricots, peaches, pears, and melon, as well as ginger. Glace fruit is often used in baking, especially in fruitcakes, puddings, and panforte, adding colour, sweetness, and moisture to recipes.
To make glace fruit at home, start by cooking the fruit until barely tender in boiling water, then drain and place it in a heatproof bowl. Next, make a syrup by boiling water and sugar in a saucepan, using proportions such as 180g of sugar to 250ml of water. Pour the hot syrup over the fruit and let it stand for 24 hours, ensuring the fruit is completely covered. On the second day, drain the syrup and add more sugar, increasing the amount proportionally if you have made more syrup. Bring this to a boil and pour it over the fruit, letting it stand for another 24 hours. Repeat this process for several days, adding sugar and boiling syrup, and pouring it over the fruit daily. On the final day, drain the fruit and place it on a rack over a foil-lined baking tray. Place it in the oven at a very low temperature (maximum 100 degrees Celsius) for several hours until it reaches the desired glace consistency. The fruit can be rolled in caster sugar once cool, if desired.
Glace fruit is widely used in Australia, with companies such as Ditters in Adelaide, South Australia, known for their high-quality glace fruits since World War II. Ditters offers glace fruit trays and gift packs, which have become a popular choice for baking special occasion cakes and entering cake competitions. The Nut Market is another Australian retailer that offers a wide range of high-quality glace fruits online.
Glace fruit is a delicious and versatile ingredient, perfect for adding a touch of sweetness and colour to various baked goods and desserts. With its long history and preservation properties, glace fruit has become an essential component of many culinary traditions worldwide.
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Glace fruit is used in fruitcakes, puddings and panforte
Glace fruit, also known as candied fruit, is made by crystallising fruit in sugar syrup, resulting in a sweet and chewy texture. This process involves selecting high-quality fruits, blanching, soaking in a sugar solution, and drying, allowing for the absorption of flavours and preservation. Glace fruit is commonly used in fruitcakes, puddings and panforte, adding sweetness, texture and a vibrant colour to these dishes.
Fruitcakes are a traditional holiday favourite, often featuring a variety of glace fruits. Glace cherries, for example, can add a festive touch to a fruitcake. Other popular varieties of glace fruit include pineapple, orange peel and lemon peel, each bringing their own unique flavours and colours. Glace fruit can also be used as a topping for fruitcakes, adding a decorative element to the dessert.
Puddings and other desserts such as trifles, ice creams and mousses can also benefit from the addition of glace fruit. Small pieces of glace fruit can be mixed into puddings or used as a garnish, adding sweetness and a burst of flavour. Glace fruit can also be used in savoury dishes, such as salads or cheese boards, creating a unique flavour contrast. For example, glace orange peel can be paired with cheeses to enhance the overall taste of the dish.
Panforte, an Italian fruitcake or spiced bread, also commonly incorporates candied fruit. This dessert is often made with a mix of nuts, including walnuts, almonds and hazelnuts, as well as candied citrus, cinnamon, ginger, black pepper, nutmeg and red chile powder. The nuts are toasted and mixed with the other dry ingredients, then combined with a hot honey syrup and melted chocolate. The mixture is then baked and cooled, resulting in a soft, spicy and sweet treat.
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Glace fruit is perfect for recipes needing extra colour, sweetness or moisture
Glace fruit is perfect for recipes that need a boost of colour, sweetness, or moisture. The process of cooking the fruit in heated sugar syrup, also known as glazing, allows the fruit to absorb moisture and sugar from the syrup, resulting in a sweet and aromatic treat. This preservation method ensures the fruit retains its natural colour, making it visually appealing for baking, desserts, and cake decoration.
Glace fruits are commonly used in fruitcakes, puddings, and panforte. They add a vibrant touch to cakes and can be used to decorate and garnish, providing a professional finish. Glace cherries, for example, can be added to homemade ice cream, chocolate, and baked goods, or used to embellish cakes. Glace apricot halves are also a popular choice for baking and decoration, offering a sweet flavour and aroma.
The quality of glace fruit is important. High-quality glace fruits are large, firm, and moist, enhancing the taste and appearance of your recipes. Lower-quality glace fruits purchased from supermarkets tend to be dry and dull, indicating inferior fruit. When selecting glace fruit, opt for reputable sources that use high-quality fruits full of flavour before the cooking process.
In Australia, Ditters in Adelaide is renowned for its glace fruit, with a history dating back to World War II. Their products have been recognised for their quality, even reaching the Duchess of Gloucester and HRH Princess Margaret. The Nut Market is another Australian source for high-quality glace fruits, offering a range of options such as apricots, cherries, figs, and more.
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Frequently asked questions
Glace fruit is fruit that has been cooked in heated sugar syrup. This process, also known as glazing, allows the fruit to absorb moisture and sugar from the syrup, which preserves it.
Glace fruit can be purchased online from The Nut Market and Grandma's Pantry. Glace fruit can also be bought from good quality food retailers in Adelaide, such as Ditters.
Glace fruit is often used in fruitcakes, puddings, and panforte. They can also be added to biscuits, muffins, or used to garnish cakes and desserts. Glace fruit can also be served on a cheese, fruit, and nut platter.
Various types of fruits can be used to make glace fruit, including cherries, apricots, ginger, pineapple, peaches, pears, and citrus fruits.
To make glace fruit at home, start by cooking the fruit until barely tender in boiling water, then drain and place it in a heatproof bowl. Next, make a syrup by boiling water and sugar in a saucepan. Pour the syrup over the fruit and let it stand for 24 hours, ensuring the fruit is completely covered. On subsequent days, repeat the process of draining the fruit, adding sugar to the syrup, boiling it, and pouring it over the fruit. Finally, drain the fruit, place it on a rack over a foil-lined baking tray, and dry it in the oven at a very low temperature until it reaches the desired glace consistency.
