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Glace or candied fruit is made by removing 50-60% of the water from fruit and replacing it with sugar. The fruit is then dried. Fruits that glace well are apples, cherries, citrus peel, peaches, pears, pineapple and prunes. I have a traditional Hungarian [14-day] recipe, which makes ridiculously good glace fruits. But then… I found this and it only takes 5 days! The recipe comes from Deanna DeLong’s How To Dry Foods. Commercial glace cherries is one of the most hideous food product that tastes like nothing what it was made from. I highly recommend making these. The taste is vastly superior!

Day 1:
2 cup water
2/3 cup sugar
1/2 cup white corn syrup
2 cups prepared cherries

• Wash cherries and remove the pits.
• In a large Dutch pot combine water, sugar and corn syrup.
• Bring to a boil.
• Add the prepared fruit.
• Heat the mixture to a full rolling boil. It will register 180F on a candy thermometer.
• Remove from heat.
• Cool.
• Cover and let stand for 24 hours.

Day 2:
1-1/4 cups sugar

• With a slotted spoon remove fruit and set aside.
• Add 1-1/4 cups sugar to syrup in the saucepan.
• Bring to a full rolling boil.
• Remove from heat.
• With a large metal spoon, skim off foam from the surface of syrup and discard.
• Add back the fruit and bring to a full rolling boil again.
• Remove from heat.
• Cool.
• Cover and let stand at room temperature for 24 hours.

Day 3:
2 cups sugar

• Repeat the process of Day 2, but add 2 cups of sugar to remaining syrup after removing the fruit.

Day 4:
1 cup sugar

Repeat process of the second day, but add 1 cup sugar to remaining syrup after removing fruit.

Day 5:

• Remove fruit from syrup and transfer to a colander.
• Rinse with cold water.
• Dry on parchment lined drying trays at 120-140F until fruit is leathery and has no pockets of moisture.
• Drying time of glace fruit is 25% faster than fresh fruit, because so much moisture has been replaced by sugar.
• The fruit flavoured syrup is delicious over pancakes. Bring to a boil, skim off the foam and pour hot syrup into hot sterilized canning jars and process.



  1. Hello
    Can i dry fruit in the oven and approximately how long wold it take?
    P.S. should i turn them over?
    Thank you

  2. Dear Unknown,
    This is a glace fruit, not dried fruit. Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.

    However, I do have a recipe titled "DRYING CHERRIES IN THE OVEN".




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