The fruit is then macerated in a series of increasingly concentrated sugar syrups, which penetrates the flesh of the fruit with sugar without damaging it. Traditional the oranges or other fruits are first blanched in water to soften them and to help remove the bitterness. The processes behind the glacé fruit consists of: the oranges should slightly underripe. So it was no surprise Sydney and I wanted to recreate the magic for Christmas.Īfter about 4 trial and errors (we started our experiment on November 1st) we finally developed a a glacé that we were proud of, I cannot mislead you The Confiserie Florian glacé fruit is superior to ours, but ours is as close as we could aspire too.
There is a wonderful confectionery market in Nice France, The Confiserie Florian they have almost every type of glacé fruit and maroons glacés(candied chestnuts) each piece is more extraordinary than the other. I have always wanted to create the delicate glacé whole orange the correct and proper instructions seem to be a vaulted secret. I relish the timeless treasure of Glacé Fruit
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