Glace' Fruit, and Fruit Syrup

* Exported from MasterCook *

Glace' Fruit, and Fruit Syrup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Dehydrator
Candies Gift

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FIRST DAY:-----
1 1/2 lb Fruit -- Apples, Apricots,
-Blueberries, Cherries,
-Citrus Peel, Peaches,
-Pears, Pineapple, or prune
-plums
2 c Water
1/2 c White corn syrup
-----SECOND DAY:-----
1 1/4 c Sugar
-----THIRD DAY:-----
2 c Sugar
-----FOURTH DAY:-----
1 c Sugar

Notes: To glace citrus peel, you should use 3/4 pound of peel and
halve
the remaining ingredients. Recipe may be doubled or tripled but
should
not be done in any larger batches than that - fruit can become too
'cooked'. Don't double or triple recipe for pears; they become too
mushy.
Yield is approximate and depends on fruit used.

First Day: Prepare fruit (see below). Combine all ingredients except
fruit in a large saucepan. Bring to a boil. Add prepared fruit. Heat
syrup-fruit mixture to 180 F. on a candy thermometer. Remove from
heat.
Cool. Cover and let stand at room temperature 18 to 24 hours.

Second Day: Drain syrup from fruit. Add second quantity of sugar to
syrup and bring to a boil. Remove from heat. With a large metal
spoon,
skim any foam from the surface of the fruit and discard. Put fruit
back
in syrup and heat to 180 F. again. Remove from heat, cover and let
stand
at room temperature for 18 to 24 hours.

Third Day: Repeat same process as second day, but add the third
quantity of sugar.

Fourth Day: Repeat same process, using fourth quantity of sugar.
After
final standing time, remove fruit from syrup. Place in a colander and
rinse in cold water. Dry on drying trays at 120 to 140 F. until fruit
is
leathery and has no pockets of moisture. Drying time for glace' fruit
will be one-fourth of the drying time for resh fruit because so much
moisture has been replaced by sugar.

FRUIT-FLAVORED PANCAKE SYRUP: Bring syrup to a boil, skim the foam,
and
pour into hot sterilized canning jars, filling them to 1/2"
from the top. Seal with two part lids and process 5 minutes in boiling
water bath.

PREPARING FRUIT:
Apples: Washi, peel, core and slice 1/4" thick.
Apricots: Wash and cut in half; remove pits.
Cherries: Wash and remove stems and pits.
Citrus Peel. Use only the colored part of the peel. Cover with water
and
boil 15 minutes. Drain before adding to syrup.
Peaches: Wash and scald, slip skins off, pit and cut into 1/2"
slices.
Pears: Wash, peel thinly and core. Cut lengthwise in 1/2" slices.
Do
not prepare large quantities at a time as the soft texture will begin
to
deteriorate.
Pineapple: Wash and peel. Remove thorny eyes. Cut lenthwise and
remove
the core. Cut crosswise in 1/2" slices.
Prune Plums: Wash, cut in half and remove stones. Flatten by pushing
in
the cupped side with your thumbs.

From: _How To Dry Foods_ by Deanna DeLong, 1979, from the library of
Linda Shogren (hurlbert@concentric.net)


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