Candied Fruits

Candied fruits, also known as glacé fruits, are pieces of fruit or peel that have been preserved using sugar. The process typically involves immersing the fruits in sugar syrup and heating them over a period to allow the sugar to penetrate deeply. The fruit thus becomes heavily saturated with sugar, preventing microbial growth and extending its shelf life dramatically.

The scent profile of candied fruits is predominantly sweet due to the high sugar content. This sweetness is often complemented by the natural fragrances of the fruits themselves. For instance, candied oranges exude a citrusy, zesty aroma, while candied cherries might offer a deeper, more subtly tart scent. Depending on the type of fruit, you might detect notes ranging from bright and tangy to rich and lush. The overall aroma is generally quite intense and sugary, with underlying fruit-specific nuances that are more or less pronounced depending on the fruit's original scent characteristics and the concentration of sugars. This delightful olfactory combination makes candied fruits a popular ingredient in various culinary and festive applications, where they add both flavor and a striking visual appeal.