Glacé fruit

Glacé or candied fruit is made by boiling or dipping the fruit in sugar syrup or simple syrup; it is sometimes tossed in granulated sugar once it has dried. The fruits most commonly glacéed are cherries, pineapple, and citrus rinds. Glacé fruit is used in fruitcakes, breads, pastries, desserts, and other sweets. It is available for purchase ready made and should be stored in an airtight container.