Glaceed Fruits Recipes

GLACEED ORANGE SLICES

Steps:

• Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.
• Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.
• Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

HOW TO MAKE CANDIED FRUIT

Steps:

• 1. Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces. Depending on your finished use you may also simply cut your fruit into 1/4 inch (aprox.) slices.
• 2. Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.
• 3. Boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.
• 4. Thread Stage 230° F-235° F sugar concentration: 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup-something you might make to pour over ice cream.
• 5. Drop small amount of fruit into liquid.
• 6. Cook on low heat 20-30 minutes until the fruit or rind is transparent.
• 7. Drain and repeat with rest of fruit in the same syrup.
• 8. Cool fruit and store in airtight container. Your fruit can also be rolled in granulated sugar after it is cooled, to give it a nice frosty coating and to help keep the bits separate.
• 9. NOTE: When you are done making your candied fruit, you will have a very tasty syrup that can be used to sweeten drinks, or pour over ice cream... or whatever you can dream up. It might even be good as a glaze on a bundt cake! Be sure you taste it before storing it. If you like it, keep it. If you don't, well then toss it out.
• 10. Here's how they do it in Canada with lots more tips and information: http://www.canadianliving.com/food/cooking_school/how_to_make_candied_fruit.php More information and tips can be found at: http://allrecipes.com/howto/candying-fruits/
• 11. Interesting history from Wikipedia: Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century.
• 12. Tips & Warnings You can blanch citrus peels (dip them in boiling water for a few minutes) to make them less bitter. If desired, you can also DEHYDRATE your CANDIED FRUIT by spreading thin layers on trays and drying for 12-18 hours at 120 degrees F until fruit is no longer sticky and the center has no moisture. To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit is no longer sticky. Take trays in at night. To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours. Store dried candied fruit in an airtight container.
• 13. Found this particular recipe on http://www.ehow.com/how_3910_make-candied-fruit.html#ixzz2FQpsT6S

CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

GLACEED FRUITS

Steps:

• Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
• Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
• Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)

GLAZED CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

GINGERBREAD ROULADE WITH CARAMEL AND GLACEED FRUITS

Steps:

• For cake:
• Preheat oven to 350°F. Butter 15 1/2x10 1/2x1-inch baking sheet. Line with waxed paper; butter and flour paper.
• Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in melted butter, molasses and vanilla. Sift flour, baking powder, spices and salt over yolk mixture; fold in gently. Using clean dry beaters, beat whites and cream of tartar in another large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions. Spread batter evenly in prepared sheet.
• Bake cake until tester inserted into center of cake comes out clean, about 15 minutes. Cut around baking sheet sides to loosen cake. Lay kitchen towel on work surface; dust with powdered sugar. Turn cake out onto towel; peel off paper. Brush cake with brandy. Starting at 1 long side, roll up warm cake together with towel jelly-roll style. Cool cake in towel.
• For filling:
• Beat all ingredients in medium bowl until stiff peaks form. Unroll cake. Spread with filling. Roll up cake only (not towel). Place seam side down on long platter and refrigerate.
• For frosting:
• Stir brown sugar and cream in heavy small saucepan over medium-low heat until sugar dissolves and mixture simmers. Place in freezer until cold, about 15 minutes. Beat butter, powdered sugar and spices in medium bowl until fluffy. Beat in cold brown sugar mixture. Spread frosting all over cake. Chill until set, at least 2 hours. (Can be made 2 days ahead. Cover; chill.)
• For caramel:
• Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing pan sides with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 5 minutes. Using teaspoon and working quickly, drizzle caramel over cake. (Can be prepared 6 hours ahead; chill.)
• Serve cake with fruits, if desired.

WHITE CAKE WITH MINCEMEAT FILLING AND GLACEED FRUIT

Steps:

• Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, then line with parchment. Butter parchment, and dust pans with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl.
• Cream butter and 1 cup granulated sugar with a mixer until light and fluffy. Add vanilla seeds.
• With mixer on low speed, add flour mixture, alternating with milk, starting and ending with dry ingredients. (Scrape down sides as needed.)
• Whisk whites with a mixer on high speed until soft peaks form. Slowly add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk 1/3 of the whites into batter, then carefully fold in remaining whites.
• Divide batter between pans. Bake until testers inserted in centers come out clean, 35 to 40 minutes. Let cool in pans on wire racks for 15 minutes. Run a knife around edges of pans to loosen cakes. Invert cakes onto wire racks, and let cool.
• Make the brandy simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in brandy. Let cool.
• Make the mincemeat: Combine everything except the Cognac in a medium saucepan over medium heat. Bring to a simmer, stirring often, then cover and reduce heat to low. Cook, stirring occasionally, until dried fruits are soft and beginning to break down, about 30 minutes. Stir in Cognac, and cook for 5 minutes more. Let cool.
• To assemble the cake: Whisk 1 1/2 cups cream until soft peaks form. Trim tops of cakes to create flat surfaces. Slice each cake in half horizontally. Place 1 layer on parchment, cut side up, and brush with simple syrup. Spread with 1 cup cooled mincemeat and 1 cup whipped cream. Top with another cake layer, cut side up. Brush with syrup, and top again with mincemeat, then whipped cream. Repeat layering, ending with a cake layer, flat side up. Refrigerate for at least 2 hours (or overnight).
• Whisk remaining 2 cups cream until soft peaks form. Frost cake with whipped cream. Decorate with glaceed fruit, and serve immediately.