I relish the timeless treasure of Glacé Fruit

I have always wanted to create the delicate glacé whole orange; the correct and proper instructions seem to be a vaulted secret. 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. So it was no surprise Sydney and I wanted to recreate the magic for Christmas.

After 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.

The processes behind the glacé fruit consists of:  the oranges should slightly underripe. Traditional the oranges or other fruits are  first blanched in water  to soften them  and to help remove the bitterness. 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. Once drained, the fruits are ready to use, packaged for a holiday gift, or placed in a christmas pudding cake.

Candied orange and citron is timeless classic

Glacé Orange:

3 to 4 oranges or lemons

4.5 kilogram/ 22-cups sugar or 1 pound bag

2.6 kilograms/ 11-cups sugar

640 gram/2-cups glucose


Prepare your mise en place.

Mise en place

Pierce the outside of the fruit with a fine pin and then penetrate the blossom end of the fruit with a long pin taking care to not go through the bottom of orange.

Gently pierce the entire skin of the fruit without damaging the skin

Place the washed oranges and/or lemons in the bottom of a crock pot, cover with enough water to cover the fruit entirely.

Start the crockpot on high for 1hour, uncovered, then reduce the temperature to low, and cover for six hours

In the meantime prepare a simple syrup of one to one ration of sugar and water; 800 grams/ 4-cups of sugar to 948 grams/ 4-cups of water, pour into a measuring jug till cooled and set aside.

Simple syrup

After 6 hours empty the water from the crockpot and replace it with the simple syrup.

Day one: leave on low for another 6 hours

 After the fruit has simmered in the simple syrup for 6 hours turn off the crockpot and leave the oranges/ lemons overnight.

Day 2:

Empty all but 1/2 cup of the simple syrup and replace with a more concentrated syrup, consisting of 1600 grams/ 8-cups of sugar to 948 grams/ 4-cups of water. Pour the syrup over the fruit still in the crockpot. Turn the crockpot on high, uncovered for 1 hour. Than reduce to low, cover , and simmer for 6 hours.

After the six hours, using a slotted spoon check the fruit for any blemishes. If the syrup has evaporated replace it with enough syrup to cover the oranges/ lemons, and allow the the fruit to continue to simmer for six more hours.Once the the fruit has simmered again for 6 hours turn the crockpot off, leave the fruit to bath in the syrup overnight.

Day 3:

Empty all but 1/2 cup of the simple syrup and replace with a more concentrated syrup consisting of 3200 grams/ 16-cups of sugar, 640 grams/ 2-cups of water, 948 grams/ 4-cups glucose follow the same crockpot directions as above; be sure to replenish the syrup as it evaporates.

After the the oranges/lemons have simmered for 12 hours, remove the glacé oranges/lemon to parchment papered covered cooling racks. Allow the fruit to drain gently, overnight. Once the glacé oranges/lemons have been sufficiently drained pour about 1/2-cup of syrup over the fruit.

I realize this is a tedious long process, but glacé fruit is heavenly and is a unique gift for that special person.

I promise the time is worth the effort


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