Glandular branches

Glacé fruit also known as candied fruit is a type of preserved fruit that has been coated with a sugar syrup solution and then dried. This process, known as candying, allows the fruit to retain its natural flavor while extending its shelf life. Glacé fruit is used in a variety of culinary applications, including baking, confectionery, and as a garnish for desserts.

History

The process of making glacé fruit dates back to ancient times. The Ancient Romans are known to have used honey to preserve fruit, a method that was later adapted to use sugar in the Middle Ages. The production of glacé fruit became a significant industry in the 16th century, particularly in France and Italy, where it was used in the creation of elaborate desserts.

Production

The production of glacé fruit involves several steps. First, the fruit is selected and cleaned. It is then peeled and pitted if necessary. The fruit is then soaked in a sugar syrup solution, which is gradually increased in concentration over several days. This process, known as osmosis, draws the water out of the fruit and replaces it with sugar, preserving the fruit and giving it a sweet taste. The fruit is then drained and dried, resulting in the final glacé product.

Uses

Glacé fruit is used in a variety of culinary applications. It is a common ingredient in fruitcake, a traditional holiday dessert in many cultures. It is also used in the production of marzipan, panettone, and other baked goods. In addition, glacé fruit is often used as a garnish for desserts, adding a sweet and colorful touch to the dish.

Varieties

There are many varieties of glacé fruit, each with its own unique flavor and texture. Some of the most popular types include glacé cherries, glacé oranges, and glacé pineapple. Other types of fruit, such as apricots, pears, and plums, can also be candied.

See also

• Preservation (food)
• Confectionery
• Dessert

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