Name: Glacé Fruits
Cuisine: American
Ingredients: undefined grapes; undefined strawberries; undefined mandarins; undefined oranges; undefined candied cherries

For Glacé Fruits, grapes, strawberries, sections of mandarins and oranges, and candied cherries are most commonly used. Take grapes separately from clusters, leaving a short stem on each grape. Dip in syrup made as for Glacé Nuts, holding by stem with pincers. Remove to oiled paper. Glacé fruits keep but a day, and should only be attempted in cold and clear weather.

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skillet

Saucepan For making the syrup

kitchen

Pincers or tweezers For holding fruits by stem while dipping

kitchen

Oiled paper or parchment For cooling the glazed fruits

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1

For Glacé Fruits, grapes, strawberries, sections of mandarins and oranges, and candied cherries are most commonly used.
2

Take grapes separately from clusters, leaving a short stem on each grape.
3

Dip in syrup made as for Glacé Nuts, holding by stem with pincers.
4

Remove to oiled paper.
5

Glacé fruits keep but a day, and should only be attempted in cold and clear weather.

Glacé Fruits

Ingredients

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Instructions