[Sca-cooks] Glace' apricots

[Sarah Fitzpatrick]

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These are made like sugarplums which were made with green gage plums. Technique is to boil over a number of days in an ever heavier sugar syrup. Candied peels are made in a similar fashion. Simmer peel or fruit for several minutes for 2 days in 1 cup sugar, 2 cups water and 3T corn syrup letting the fruit sit in the syrup in between. 3rd day remove fruit, add 3 additional T corn syrup, boil  the syrup to a higher temperature (218), add the fruit, boil  for several minutes and leave fruit in the syrup for 24 hours. Boil the next day in syrup brought to 222 degrees. Next day 224 degrees. Next day bring to a boil then remove fruit from syrup and air dry. Turn. Turn. They are almost transparent. Cook the remaining syrup to 250 for taffy. No wonder they are expensive.

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