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 candied peaches and plums

Candied fruit, crystallized fruit or glacé fruit, has been a popular fruit preservation method dating back to the 14th century. The general principle is to boil the fruit, steep it in increasingly strong sugar solutions and then dry out all the remaining water. Depending on the size and the type of fruit used, the process can take from several days to several months. The continual drenching of fruit in syrup replaces the fruit’s water content with sugar to prevent spoilage.

The following recipe requires little actual preparation and the candied fruit is ready to use in 14 to 15 days. You will need about 1/2 kg or roughly 1 pound of prepared, fresh, ripe but firm fruit, water and sugar. Do not mix fruits, candy each type of fruit separately. *May use peeled, sliced and cored pineapple; halved, skinned and stoned peaches, nectarines or apricots; halved and stoned plums; stoned cherries, even carrot slices can be candied.

Candied fruit can be used in torts, sweet breads, cookies, or decorating such. Rolled into sugar and then boxed, candied fruit makes a fine confectionery gift.

1/2 kg prepared fruit of choice*
2-1/2 cups boiling water
3-2/3 cups sugar to be added gradually

Day 1:
• Place the fruit and water in a pan and cook fruit until just tender.
• Drain off the syrup, reserving 2 cups.
• Place the fruit in a heatproof bowl.
• Pour the reserved syrup back into the saucepan and add 1-1/4 cups of sugar.
• Heat and stir until sugar is dissolved.
• Bring to boil and then pour over the fruit.
• Cover the bowl and fruit soak for 24 hours.

Days 2–7:
• Each day, strain the syrup into a saucepan, leaving the fruit in the bowl.
• Add 1/4 cup of sugar to the syrup and heat until sugar dissolves completely.
• Bring syrup to boil and pour over the fruit.
• Cover the bowl and leave for 24 hours.

Day 8:
• Strain the syrup into a saucepan.
• Add 1/3 cup of the sugar and heat until sugar dissolves completely.
• Add the fruit, bring to the boil, then reduce the heat and simmer for 3 minutes.
• Return the fruit and syrup to the bowl and cover.

Day 9: Do nothing

Day 10: Repeat of Day 8.

Days 11-13:
• Leave the fruit in the syrup. Syrup will be very thick and heavy.

Day 14:
• The fruit has been in thick syrup for 4 days. Drain the fruit well. Do not discard the syrup; there are many uses for it. The peach syrup I have left for instance will be added to the plums I will be preserving next.
• Roll the fruit into sugar and place on a wax paper lined tray to dry.
• Keep candied fruit in a cardboard box lined with wax paper, because mould could form if placed in an airtight container.

 day 1

 day 4
 day 8
 day 14



  1. I am on day 10 of treating some cherries with this recipe - they look and taste wonderful, so thank you. I wonder if you could expand on what to do with the leftover syrup. If I were to treat other fruit with it would I need to thin it out for the early stages, or would I just start with the very heavy syrup?

    Best regards,


  2. Craig, you could always experiment, that is how many new recipes come to life, but I would just bring it to the boil, skim off the foam and pack the syrup into hot sterilized jars and process them in a hot water bath and you just made yourself some pancake syrup. I tried out a new recipe this year – with the same process, only faster. It turned out very well. Scroll down on my main blog [I haven't added the recipe to my cookbook yet, it's titled "Glace Cherries".

    1. A little late, but better late than never.

      1. You can use the syrup to ice cream, along with a fruit salad to ice cream with the same fruits which the syrup is made of.

      2. Boil the syrup, add water to the right consistency for concentrated juice, for example, 1 + 4, when it is finished. You have to try things out. Skim and refill bottles.
      3. A teaspoon in your tea
      4. Warm the syrup, but not heat. Pour into a large glass jar of about 3 liters. Add half as much light or dark 54% rum, add ripe but not overripe fruit, (not raspberries, etc.), of different varieties, willingly shared and let stand in dark in room temperature for a week. Shake gently, but do not touch. The fluid should be within 2 cm above the fruit. Add a small barrel as lid.
      Then you can stock up on seasonal fruits = 500 grams of fruit, 250 grams of sugar, rhum 2 cm above the fruit. Shake gently and let stand a week before the next refill. Continue until the jar is almost completely filled. Let it then be in any month with the barrel on.
      This is similar to the German romtopf, which you can also find online. I use it for ice cream or cookies, to fill cookies, spice some to Christmas, Alcoholic beverage with coffee and cream, as Irish coffee, but with ground cinnamon on top. or drained fruit to the porridge.
      Here it is only your imagination can set limits.




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