Caramel Glazed Fruits: Caramel glazed fruits can be candied, cut into quarters and decorated with marzipan, or fresh, or in brandy. The sugar must be generously added with glucose so as not to turn, then cooked in a “big broken” (156 ° C); the fruits are dipped in it using a fork or a dipping spit, then placed on an oiled marble.
You can glaze almonds, cherries in brandy, angelica, candied pineapple triangles, dates, ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.