If you are running a food business, you may already have a set menu. If you have your own bakery or cake shop, you probably have a set number of breads, pastries, and desserts which you make every day. The same is true if you produce different kinds of food products. But if you are looking to add something to your menu or offerings so you can wow your diners and customers, candied fruit can be a good addition. Candied fruit can be used for a variety of concoctions. It’s worth experimenting with candied fruit so you can find out which flavour combinations and recipes work best. Here’s all you should know about glace or candied fruit and how you can use it for your business.
The purpose of glace fruit
Glace fruit is also known as candied fruit, but it can also be referred to as crystallised fruit. The original reason why fruit was preserved was to ensure that people could enjoy the fruits they liked throughout the year. With candied fruit, anyone can satisfy their fruit cravings even if fresh fruits are not in season.
The history of glace fruit
Glace fruit originated from the Arab countries, and it was the best way to preserve fruits such as figs, apricots, and grapes. It was then brought to Europe by traders and settlers, but since sugar wasn’t readily available in Europe, honey was used to preserve or candy the fruit. In earlier times, candied fruit was a luxury, simply because honey and sugar (once it arrived in Europe) were expensive.
The benefits of using glace fruit in your recipes
Whilst glace fruit can be readily seen in many shops in Europe – bought as is and consumed as is – there’s something about this kind of preserved fruit which adds a bit of zing and zest to any recipe. Since the water has been taken away from the fruit and replaced with sugar, the fruit’s flavour is actually more concentrated.
When you make use of glace fruit or candied fruit in your recipes, you will notice a transformation in your recipes’ flavours and even textures.
Where to use candied fruit
You are probably thinking of using glace fruit for dessert recipes such as Black Forest Cake or fruitcake. Glace fruit can also be used for the popular Italian panettone. But there are other ways you can make use of candied fruit. You can, for instance, add it to biscuit recipes, or use it as a garnish or addition to cupcakes. You can even steep candied or glace pears, apples, apricots, peaches, figs, plums, and cherries in liqueur and cover them in chocolate as a dessert choice. Variations such as glace fruit and nut nuggets or clusters can also be a popular option.
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