Candied fruit

Candied or glacé fruit can be made from both fresh and canned fruit. Cherries, grapes, oranges, pears, pineapple and stone fruits are suitable for use when fresh. Many canned fruits are easier to process than their fresh equivalent, and apricots, pineapple, pears, mandarin oranges and lychees are particularly good.

Choose good quality fresh fruit, or a good brand of canned fruit in which the fruit is firm and in large pieces. Cook fresh fruit gently in water until just tender, or drain the syrup from canned fruit.