Q. Could you please tell me how to glace things, as my mother and I have been searching for the instructions for ages and just can't get them?
A. If you have the time, we have the procedure. It takes about a month from start to finish. And by "things," we assume you mean fruits. Glace is the French word for glazed, and refers to fruits that are preserved in a sugar syrup and then further glazed or candied with syrup. They can be used in cakes, breads and other sweets, or used to decorate desserts. The best candidates for the procedure are cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines (clementine is a deep orange-red, sometimes seedless type of mandarin orange.). The recipe is in this collection, as GLACE FRUITS
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