INGREDIENTS

INSTRUCTIONS

Notes: To glace citrus peel, you should use 3/4 pound of peel and
halve the remaining ingredients. Recipe may be doubled or tripled but
should not be done in any larger batches than that - fruit can become
too 'cooked'. Don't double or triple recipe for pears; they become  too
mushy. Yield is approximate and depends on fruit used.  First Day:
Prepare fruit (see below). Combine all ingredients except  fruit in a
large saucepan. Bring to a boil. Add prepared fruit. Heat  syrup-fruit
mixture to 180 F. on a candy thermometer. Remove from  heat. Cool.
Cover and let stand at room temperature 18 to 24 hours.  Second Day:
Drain syrup from fruit. Add second quantity of sugar to  syrup and
bring to a boil. Remove from heat. With a large metal  spoon, skim any
foam from the surface of the fruit and discard. Put  fruit back in
syrup and heat to 180 F. again. Remove from heat, cover  and let stand
at room temperature for 18 to 24 hours.  Third Day: Repeat same process
as second day, but add the third  quantity of sugar.  Fourth Day:
Repeat same process, using fourth quantity of sugar.  Afterfinal
standing time, remove fruit from syrup. Place in a  colander and rinse
in cold water. Dry on drying trays at 120 to 140  F. until fruit is
leathery and has no pockets of moisture. Drying  time for glace' fruit
will be one-fourth of the drying time for resh  fruit because so much
moisture has been replaced by sugar.  FRUIT-FLAVORED PANCAKE SYRUP:
Bring syrup to a boil, skim the foam,  and pour into hot sterilized
canning jars, filling them to 1/2" from  the top. Seal with two part
lids and process 5 minutes in boiling  water bath.  PREPARING FRUIT:
Apples: Washi, peel, core and slice 1/4" thick.  Apricots: Wash and cut
in half; remove pits. Cherries: Wash and  remove stems and pits. Citrus
Peel. Use only the colored part of the  peel. Cover with water and boil
15 minutes. Drain before adding to  syrup. Peaches: Wash and scald,
slip skins off, pit and cut into 1/2"  slices. Pears: Wash, peel thinly
and core. Cut lengthwise in 1/2"  slices. Do not prepare large
quantities at a time as the soft texture  will begin to deteriorate.
Pineapple: Wash and peel. Remove thorny  eyes. Cut lenthwise and remove
the core. Cut crosswise in 1/2"  slices. Prune Plums: Wash, cut in half
and remove stones. Flatten by  pushing in the cupped side with your
thumbs.  From the library of Linda Shogren (hurlbert@concentric.net)
Recipe by: How To Dry Foods by Deanna DeLong, 1979  Posted to
recipelu-digest Volume 01 Number 350 by RecipeLu
<recipelu@geocities.com> on Dec 08, 1997

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