Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water.
The high sugar content of finished glace fruits inhibits the growth of microorganisms, and glace fruits will keep for a number of years without any additional methods of preservation.
Fruits that hold up well to being preserved in this manner include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, and citrus fruits. Angelica is rarely seen in western cooking except as a glace fruit.
United Kingdom Intellectual Property Office Publishes Application for Series of Two Identical Trademarks "Tooty Fruity" to Antony Daniel for Multiple Products
Jul 27, 2010; SOUTH WALES, United Kingdom, July 27 -- Antony Daniel, Middlesex, has filed the series of two trademarks "Tooty Fruity, Tooty...