candied fruit; candied flowers
Fruit or flowers that have been boiled or dipped in
SUGAR SYRUP, then sometimes into granulated sugar after being dried. Candied fruits (also called glacé fruits) are generally used in cakes, breads and other sweets. Candied flowers are generally reserved for decorating desserts; candied fruits can also be used in this manner. The most common fruits that are candied are cherries, pineapple and citrus rinds.
ANGELICA and
GINGER are also candied favorites. Among the crystallized flowers, violets and miniature rosebuds and rose petals are the most common. Candied fruit and flowers can be found at gourmet markets and specialty shops. They should be stored airtight in a cool, dry place.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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