Traditional the oranges or other fruits are first blanched in water to soften them and to help remove the bitterness. The processes behind the glacé fruit consists of: the oranges should slightly underripe. So it was no surprise Sydney and I wanted to recreate the magic for Christmas.Īfter about 4 trial and errors (we started our experiment on November 1st) we finally developed a a glacé that we were proud of, I cannot mislead you The Confiserie Florian glacé fruit is superior to ours, but ours is as close as we could aspire too. There is a wonderful confectionery market in Nice France, The Confiserie Florian they have almost every type of glacé fruit and maroons glacés(candied chestnuts) each piece is more extraordinary than the other. I have always wanted to create the delicate glacé whole orange the correct and proper instructions seem to be a vaulted secret.
I relish the timeless treasure of Glacé Fruit
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