"Glace Fruit" is a term for fruit preserved in a sugar syrup. The term comes from the French "fruit glacé," or glazed fruit.

Uses

Glace fruit is often used to decorate cakes and is found in other desserts as well. It is also dipped in chocolate and can be found at many chocolate shops.

Recipe

Recipes vary from region to region, but the general idea is as follows:

Boil the fruit and put it in a shallow dish. Boil sugar in water and pour the syrup over the fruit; cover and leave overnight. In the morning pour off the syrup into a pan, add more sugar, bring to a boil and pour over fruit. Repeat this process for several days, and then leave it for ten days to a month. Dry the fruit so that it is no longer sticky (some coat the outside of the fruit in sugar at this point).

In theory, glace fruit will keep uncovered for (according to some claims) fifteen months, although this is not recommended. It is more desirable to store glace fruit in a covered container.

Fruits that hold up well to glace include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines.