Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.
source/image: Great Big Story
Candied fruit is made by soaking fresh fruit pieces in a sugar syrup, then heating the mixture until all the fruit’s original water content is replaced with sugar.
Sweet dreams are made of Pierre Lilamand’s candied fruit. He is the fifth-generation member of his family making this delectable treat in the quaint village of Saint-Rémy-de-Provence, France.
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The confectioner shows us how to preserve cantaloupe, apricots, strawberries, and oranges in sugar syrup. His recipes go way, way back—candied fruit fans Nostradamus and Olivier de Serres swore by them four centuries ago.
