Recipe: Glace Fruit (candying fruits)

Glace Fruit

1 1/2 pounds prepared fruit
2/3 cup sugar
1/2 cup light corn syrup
2 cups water
1 1/4 cups sugar
2 cups sugar
1 cup sugar

First Day: Combine the 2/3 c. sugar, 1/2 c. corn syrup, 2 c. water; add fruit. Heat to 180F on a candy thermometer. Remove from heat. Cool, cover and let stand at room temperature 18-24 hours.

Second day: Carefully remove fruit from syrup with a slotted spoon. Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat. With a large metal spoon, skim foam from surface of syrup. Add fruit to syrup and heat to 180F. Remove from heat. Cool, cover and let stand at room temperature 18-24 hours.

Third day: Repeat process of second day, but use 2 c. sugar.

Fourth day: Repeat, but use 1 c. sugar.

After final standing time, remove fruit from syrup. Place in colander and rinse with cold water. Dry on drying trays at 120F - 140F until fruit is leathery and has no pockets of moisture. Drying time will be 1/4 that of fresh fruit because so much moisture is replaced by sugar.