Prepare the fruit: Pit cherries and prick them with a pin to allow the syrup to penetrate the skin peel core and quarter or slice apples, apricots, plums, pears, peaches peel and core pineapple and cut it into rings or cubes slice citrus fruits thinly (no need to peel them). Because this is such a time-consuming process, you will want to select the best fruits and treat them with care.ġ pound of fruit 4-1/2 cups of sugar 1/2 cup of corn syrup The best candidates for the procedure are cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines. They can be used in cakes, breads and other sweets, or used to decorate desserts. Glacé is the French word for glazed, and refers to fruits that are preserved in a sugar syrup and then further glazed or candied with syrup. And by “things,” we assume you mean fruits.
It takes about a month from start to finish. If you have the time, we have the procedure.
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