Recipe#11245

Title: Glazed Fruit

From: jrmeans@nb.net 
 Newsgroups: rec.food.preserving 
 Date: 28 Oct 1996 13:10:51 GMT 
 Message-ID: <552bcr$6ks@emerald.nb.net> 

-- Glace Sirup --
 2   c   Sugar
 2/3 c   Light Corn Sirup (like Karo)
 1   c   Water
         Salt (a few grains)
 Combine all in small saucepan over moderate heat. 
 Stir constantly until mixture begins to boil.
 Cook without stirring to 300 degrees (brittle), using a low flame 
 after 280 degrees in order to keep the sirup a light straw color.
 As crystals collect on sides of pan, wipe them away with a damp cloth.
 Don't stir them down into the sirup.
 -- Preparation --
 Select materials to be glaceed - nuts, candied fruits, dried fruits, 
 fresh fruits, dates, figs or figs stuffed with nuts, etc.  Prepare glace
 sirup as above.  Remove from heat, place over another pan containing 
 boiling water.  This is to keep the sirup from thickening too quickly while
 dipping.  Dip pieces one at a time in the sirup.
 As little sirup as possible should adhere to each piece.  The glace should
 entirely cover the piece, but the base of the glaceed piece should be only a
 trifle larger than the piece itself.  Drop each piece into the sirup, push it 
 below the surface, lift it up on a fork, remove excess sirup; then turn the
 fork upside down and place each piece on an oiled surface.  Do not agitate
 the sirup any more than is absolutely necessary while dipping, or it may 
 crystallize.
 When juicy fruits are glaceed, be careful not to pierce the fruit with the 
 fork so the juice flows.  Juicy fruits should be dipped shortly before using.
 I couldn't find a procedure for making candied fruit, except orange peel,
 which is pretty easy...just time consuming.
 -- Candied Orange Peel --
 2 large oranges
 1   t   Salt
 2   c   Sugar
 1   c   Hot Water
 1/4 c   Light corn sirup (like karo)
 Select large, thin skinned oranges of good shape and color, free from blemishes.
 Wash & remove thick peel in quarters.  Remove pulp and membrane.
 1. Cover peel with some cold water, add salt.  
 2. Bring to a boil & cook 30 minutes.
 3. Drain off the water, repeat cooking process, omitting salt
 4. Boil until peel is tender.  
 5. Drain, cool and scrap excess white inner skin from rind
 6. With scissors, cut into 1/4 inch wide strips
 7. Combine sugar, hot water and corn sirup. Place over low heat, stirring 
    until sugar is dissolved.  Add orange peel and cook to 250 degrees
    (very soft ball), when sirup will be nearly absorbed and peel will be
    clear.
 8. Remove from sirup, drain and roll in granulated sugar.
 Makes about 6 ounces.