📝 About This Recipe
Transport your senses to the sun-drenched orchards of Provence with these exquisite, translucent gems of nature. This traditional French confiserie technique involves a slow, multi-day osmosis process where fruit juices are gradually replaced by a delicate sugar syrup, preserving the fruit's vibrant color and soul. The result is a sophisticated delicacy that balances intense fruit flavor with a luxurious, stained-glass texture.
🥗 Ingredients
The Fruit Selection
- 2 pieces Firm Pears (peeled, halved, and cored)
- 6 pieces Fresh Apricots (halved and pitted)
- 4 pieces Clementines (peeled with pith removed)
- 1/2 fruit Fresh Pineapple (cut into 1-inch thick rings)
- 1 cup Cherries (pitted but stems left on if possible)
The Poaching Liquid
- 4 cups Water (filtered water is best)
- 4 cups Granulated Sugar (divided for use over several days)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Light Corn Syrup (prevents crystallization)
Aromatics
- 1 Vanilla Bean (split and seeds scraped)
- 1 whole Star Anise (optional for subtle spice)
👨🍳 Instructions
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1
Prepare the fruit by washing and cutting into uniform sizes. For larger fruits like pears, ensure they are peeled and cored cleanly. Prick the skins of whole fruits like cherries or clementines with a needle to allow the syrup to penetrate.
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2
Blanch the fruit in boiling water for 2-3 minutes until just slightly softened but still holding their shape. Immediately plunge into an ice bath to stop the cooking process, then drain thoroughly.
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3
In a large, heavy-bottomed saucepan, combine 2 cups of sugar, 4 cups of water, the lemon juice, vanilla bean, and corn syrup. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.
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4
Gently lower the blanched fruit into the simmering syrup. Simmer very gently for 5 minutes. Remove from heat, cover with a circle of parchment paper (a cartouche) to keep the fruit submerged, and let sit at room temperature for 24 hours.
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5
On Day 2, carefully remove the fruit from the syrup using a slotted spoon. Add 1/2 cup of sugar to the syrup and bring it to a boil. Return the fruit to the pan, simmer for 1 minute, then turn off the heat. Cover and let rest for another 24 hours.
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6
Repeat the Day 2 process for Days 3 and 4, adding 1/2 cup of sugar each day. You will notice the syrup becoming thicker and the fruit becoming more translucent and heavy.
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7
On Day 5, add the final 1/2 cup of sugar. Simmer the fruit in the syrup for 3-5 minutes this time. The syrup should now have the consistency of thick honey.
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8
Allow the fruit to sit in this heavy syrup for a final 48 hours. This ensures the center of the fruit is fully saturated with sugar, which is essential for preservation.
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9
Carefully lift the fruit out of the syrup and place onto a wire cooling rack set over a baking sheet. Let the excess syrup drip off in a cool, dry place for 24 to 48 hours until the surface is tacky but not wet.
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10
For a final 'glacé' finish, quickly dip each piece of fruit into boiling water for 2 seconds to remove any surface stickiness, then roll in extra-fine granulated sugar if a crystalline finish is desired, or leave plain for a glossy look.
💡 Chef's Tips
Patience is your best ingredient; rushing the sugar saturation will cause the fruit to shrivel rather than plump. Always use fruit that is slightly under-ripe and firm; over-ripe fruit will turn into jam during the simmering process. Keep the leftover syrup! It is infused with fruit essence and makes an incredible sweetener for cocktails or drizzled over yogurt. If the syrup begins to crystallize, add a tablespoon of lemon juice or a teaspoon of corn syrup to stabilize it. Store the finished fruits in an airtight container between sheets of parchment paper in a cool, dark place for up to 6 months.
🍽️ Serving Suggestions
Serve as part of a luxurious 'Thirteen Desserts' platter, a traditional Christmas custom in Provence. Pair with a sharp, aged Roquefort or a creamy Brie to balance the intense sweetness with savory notes. Finely dice and fold into a premium vanilla bean ice cream or a festive fruitcake batter. Serve alongside a glass of chilled Sauternes or a glass of dry Champagne to cut through the sugar. Arrange atop a dark chocolate ganache tart for a stunning, jewel-like decoration.