glacéed fruit

Glacéed fruits are made by slowly impregnating fruit with syrup. This process gradually increases the sugar concentration within the fruit's tissues until it's high enough to prevent spoilage microorganisms from growing. The candying method involves treating fruits with syrups of progressively higher sugar concentrations. This prevents the fruit from becoming jam-like or tough and leathery.1

After the fruit is saturated with sugar, it is washed and dried. The resulting candied fruit can be sold as is, or it can be dipped in syrup to create a thin sugar coating, making it glacéed, and then dried again. The term "glacéed" means coated with a glaze or candied.12