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Glacé fruit

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.

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