MY COOKBOOK

MY COOKBOOK
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8.7.12

GLACE CHERRIES


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• Drying time of glace fruit is 25% faster than fresh fruit, because so much moisture has been replaced by sugar.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.

 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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