Posted by: edibleplanet | December 10, 2011

Making Glazed Fruit

Glazed fruit drying

Glazed peel drying out on the rack

Seeing homemade glazed fruit that had been sitting in syrup for two years inspired us to give it a go making our own. If you google glazed fruit you get many comments saying they are so much better than anything you can buy.

We decided to do orange and lemon peels because we had some. My google searches led to this blog post  which seemed the best summary and written out method we could find. We did adapt however because we were not that keen to add the corn syrup. The corn syrup is stop the sugar from crystalising so we knew that lemon juice and cream of tartar both also stop this process and we had loads of lemon juice from the lemons.

The recipe we did was:

450g washed orange and lemon peels – flesh removed but pith still on the peel

pinch of salt

700g sugar

1.5litres of water (extra water for the initial cook up)

2 teaspoons lemon juice

1 teaspoon cream of tartar.

I put all the fruit in the saucepan and then covered them water and the pinch of salt and boiled them up. The blogpost we were following says until completely translucent. This was a bit subjective as to when they had reached this stage but they were quite soft by the end so I decided they were translucent enough. Because the peel was much thinner it took about 30-45 minutes.

The next bit is then making the sugar syrup by boiling up the 1.5l water and the sugar, lemon juice and citric acid. Once it was boiling and all the sugar was melted. We turned down the element and added the peels. We let them gently simmer for 20 minutes. I left the lid off the pot during this process and the sugar syrup reduced quite dramatically so for the rest of the week we did the simmers with the lid on, though this pot doesn’t have an airtight seal.

We started this project on a Sunday and each day that week, usually while I was making the school lunches, I would put the peel onto gently simmer for 20 minutes. Then the pot would sit on the bench for the rest of the day.

By the following Sunday the sugar syrup was very thick and gloopy and just covering the fruit, which was quite shiny.

The last step is to put the syrup and fruit back on the stove for one last time and bring the syrup and fruit to a temperature of 115C. This took quite a while but finally the magic temperature was reached and I took the pot off the stove to stand over night one more time.

Our finished jar of homemade glazed peel and syrup

Pear and glazed fruit pie

Our pear and homemade glazed fruit tart, sorry for the burnt butter on the dish I used for greasing. The tart was a triumph!

The peel is definitely tasty as the kids can vouch for. I put some pieces on a rack to dry out. They have been there several days now and are still quite sticky and syrupy. The rest of the peel we have put in a jar with the lovely syrup awaiting a delicious recipe.

We decided to make a tart with some pears that needed using up. We made homemade puff pastry, placed the slices of pear on it with, cinnamon, slices of the glazed fruit and used the syrup to glaze the tart. It was delicious, the tartness of the lemon peel went really well with the rich buttery pastry.

We sell proper maraschino cherries in our online shop and they are quite pricey compared to the supermarket variety. They taste a million times better and now I know process, it makes more sense why proper glazed fruit is expensive. Now I am quite keen to try it with some cherries!

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