Syrup to Glaze Fruit
Ingredients
Directions
Make the syrup
Boil the water with the sugar.
Let it boil until threads form when you dip a spoon in and take it out.
Glaze the fruit
Dip fruits like grapes and currants into the syrup and let them cool.
For orange slices, peel and divide them, then glaze and stick to scalloped paper rounds.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Forms the syrup that hardens into a glossy, sweet coating on the fruit as it cools.
- Water
- Dissolves the sugar so it can be boiled into a syrup evenly.
The step that matters
Boiling until threads form. Sugar syrup must reach the correct concentration to set into a glaze. Stopping too early leaves it sticky and runny, while boiling too long makes it brittle or crystallise on the fruit.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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