The French and Italians are known as having perfected the glacé technique, which involves placing whole fruit, smaller pieces of fruit, or fruit peel that is just ripe in a heated sugar syrup. The Arabs subsequently developed the modern idea of candied fruit and it was through them that candied fruit made its way to the West. The ancient cultures of China and Mesopotamia are known to have preserved fruit in palm syrup or honey.
Today, glacé cherries, pineapple, ginger and citrus peel are typically used in fruitcakes, panettone, and cassata, enjoyed mainly as a festive treat.
By the early 1900s, glacé fruit was a common ingredient in many recipes and were popular sweet treats on special occasions. Glacé fruit has actually been around since the 14th century, when candied plums, apricots, and nuts were popular. It has a place in history and gives us a feeling of nostalgia, reminding us of a time when preserving food naturally was a necessity. Glacé fruit is also known as candied, glazed or crystallised fruit.
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