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                     Glace Fruit, and Fruit Syrup

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 moisture has been replaced by sugar.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 lengthwise 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 ([email protected])

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