Delicious in cakes or biscuits, for garnishes or a snack, glacé fruit is worth the effort. It is the relatively easy process of candying fruit in simple syrup. For this recipe, we will use the example of orange peel, though you can use grapefruit or lemon peel, as well as fresh halved cherries or pineapple pieces. But you don't have to stop with fruit: slivers of candied carrot make a gorgeous garnish for carrot cakes.
That was challenging and they didn't come very good. I don't exactly know what I did wrong but they came out too soft and too sweet. I prefer to buy them from France and then use them in desserts:http://uk.histoiresucree.com/product_categories/candied_fruits.html - 03 Oct 2010
Not a good recipe. The correct process takes 8-10 boilings over 8-10 days. 15-30 minutes is not going to do it. - 31 Mar 2018