« back to encyclopedia search results
Fruit preserved by impregnation with a concentrated sugar syrup; this is a speciality of Provence, and a very labour intensive process.
Apt in the French region of Lubéron, Provence; has been the world capital of all glacé fruit for centuries; and preserved fruits of this type was famous as early as 1365, when a present of them was given to Pope Urban V, on a visit from his palace in nearby Avignon.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.