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Notes: To glace citrus peel, you should use 3/4 pound of peel and halve the remaining ingredients.
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Recipe may be doubled or tripled but should not be done in any larger batches than that - fruit can become too 'cooked'.
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Don't double or triple recipe for pears; they become too mushy.
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Yield is approximate and depends on fruit used.
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First Day: Prepare fruit (see below).
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Combine all ingredients except fruit in a large saucepan.
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Bring to a boil.
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Add prepared fruit.
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Heat syrup-fruit mixture to 180 F.
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on a candy thermometer.
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Remove from heat.
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Cool.
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Cover and let stand at room temperature 18 to 24 hours.
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Second Day: Drain syrup from fruit.
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Add second quantity of sugar to syrup and bring to a boil.
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Remove from heat.
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With a large metal spoon, skim any foam from the surface of the fruit and discard.
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Put fruit back in syrup and heat to 180 F. again.
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Remove from heat, cover and let stand at room temperature for 18 to 24 hours.
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Third Day: Repeat same process as second day, but add the third quantity of sugar.
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Fourth Day: Repeat same process, using fourth quantity of sugar.
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After final standing time, remove fruit from syrup.
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Place in a colander and rinse in cold water.
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Dry on drying trays at 120 to 140 F. until fruit is leathery and has no pockets of moisture.
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Drying time for glace' fruit will be one-fourth of the drying time for resh fruit because so much moisture has been replaced by FRUIT-FLAVORED PANCAKE SYRUP: Bring syrup to a boil, skim the foam, and pour into hot sterilized canning jars, filling them to 1/2 inch from the top.
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Seal with two part lids and process 5 minutes in boiling water bath.
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PREPARING FRUIT: Apples: Washi, peel, core and slice 1/4 inch thick.
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Apricots: Wash and cut in half; remove pits.
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Cherries: Wash and remove stems and pits.
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Citrus Peel.
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Use only the colored part of the peel.
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Cover with water and boil 15 minutes.
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Drain before adding to syrup.
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Peaches: Wash and scald, slip skins off, pit and cut into 1/2 inch slices.
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Pears: Wash, peel thinly and core.
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Cut lengthwise in 1/2 inch slices.
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Do not prepare large quantities at a time as the soft texture will begin to deteriorate.
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Pineapple: Wash and peel.
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Remove thorny eyes.
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Cut lenthwise and remove the core.
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Cut crosswise in 1/2 inch slices.
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Prune Plums: Wash, cut in half and remove stones.
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Flatten by pushing in the cupped side with your thumbs.
