*  Exported from  MasterCook  *
                       Glace' Fruit, and Fruit Syrup
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Dehydrator
                 Candies                          Gift
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FIRST DAY:-----
    1 1/2   lb           Fruit -- Apples, Apricots,
                         -Blueberries, Cherries,
                         -Citrus Peel, Peaches,
                         -Pears, Pineapple, or prune
    2       c            Water
      1/2   c            White corn syrup
                         -----SECOND DAY:-----
    1 1/4   c            Sugar
                         -----THIRD DAY:-----
    2       c            Sugar
                         -----FOURTH DAY:-----
    1       c            Sugar
   Notes:  To glace citrus peel, you should use 3/4 pound of peel and
   the remaining ingredients.  Recipe may be doubled or tripled but
   not be done in any larger batches than that - fruit can become too
   'cooked'.  Don't double or triple recipe for pears; they become too
   Yield is approximate and depends on fruit used.
   First Day:  Prepare fruit (see below). Combine all ingredients except
   fruit in a large saucepan. Bring to a boil.  Add prepared fruit.  Heat
   syrup-fruit mixture to 180 F. on a candy thermometer.  Remove from
   Cool.  Cover and let stand at room temperature 18 to 24 hours.
   Second Day:  Drain syrup from fruit.  Add second quantity of sugar to
   syrup and bring to a boil.  Remove from heat.  With a large metal
   skim any foam from the surface of the fruit and discard.  Put fruit
   in syrup and heat to 180 F. again.  Remove from heat, cover and let
   at room temperature for 18 to 24 hours.
   Third Day:  Repeat same process as second day, but add the third
   quantity of sugar.
   Fourth Day:  Repeat same process, using fourth quantity of sugar. 
   final standing time, remove fruit from syrup.  Place in a colander and
   rinse in cold water.  Dry on drying trays at 120 to 140 F. until fruit
   leathery and has no pockets of moisture.  Drying time for glace' fruit
   will be one-fourth of the drying time for resh fruit because so much
   moisture has been replaced by sugar.
   FRUIT-FLAVORED PANCAKE SYRUP:  Bring syrup to a boil, skim the foam,
   pour into hot sterilized canning jars, filling them to 1/2
   from the top. Seal with two part lids and process 5 minutes in boiling
   water bath.
   Apples:  Washi, peel, core and slice 1/4 thick.
   Apricots:  Wash and cut in half; remove pits.
   Cherries:  Wash and remove stems and pits.
   Citrus Peel.  Use only the colored part of the peel.  Cover with water
   boil 15 minutes.  Drain before adding to syrup.
   Peaches:  Wash and scald, slip skins off, pit and cut into 1/2
   Pears:  Wash, peel thinly and core.  Cut lengthwise in 1/2 slices. 
   not prepare large quantities at a time as the soft texture will begin
   Pineapple:  Wash and peel.  Remove thorny eyes.  Cut lenthwise and
   the core.  Cut crosswise in 1/2 slices.
   Prune Plums:  Wash, cut in half and remove stones.  Flatten by pushing
   the cupped side with your thumbs.
   From:  _How To Dry Foods_ by Deanna DeLong, 1979, from the library of
   Linda Shogren (hurlbert@concentric.net)
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