How are glacé cherries made, and why are they translucent?
#89311. Asked by crazycube. (Dec 03 07 2:42 AM)
Oddly this was asked on the radio last week, and the basic method is they are soaked in a sugar syrup until they absorb it all and they are then dried out to become crystallised. They didn't say but the translucence must be because there is so much sugar that there is more sugar than fruit, as all crystallised fruit is translucent. http://www.agalinks.com/cookery_doc_763.htm
Dec 03 07, 8:11 AM
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