Most people consider glazed or frosted cherries to be synonymous with candied cherries and, although they are very similar, there are differences between them that you need to know, as their taste, texture and appearance convey different effects when used in confectionery.
In this post we are going to clearly explain the difference between glazed, frosted and candied cherries and how professionals use them in their desserts, dishes, sauces or garnishes.
Origins of candied fruit
The origin of candied fruit has much to do with salting, cured meats and preserves, that is, the need to preserve food for longer. As we know, fruit is an expensive and very perishable product, so it is important not only to extend its conservation, but also to be able to use it at any time of the year.
The syrup technique was practiced in ancient times by the Chinese, Greeks and Romans. At first they used honey instead of granulated sugar but gradually they perfected the techniques until today.
Candied fruits were highly appreciated by the wealthy classes and were never lacking in large celebrations and banquets as part of the menu, not as a dessert or garnish. Its presence at the table was greatly appreciated due to its bright colors and intense flavor.
So that the nobles could enjoy candied fruits throughout the year, cooks should always have them in their pantries since it was an energetic, restorative food and a symbol of power and wealth.
Little by little, candied products reached the lower classes and were reserved for important celebrations such as Christmas. In the case of candied fruits, they were used to decorate marzipan, nougat and cakes, and their use in the Roscón de Reyes did not arrive until the 20th century.
In ancient times it was considered a really exquisite sweet and only reserved for nobles and kings, but now you can enjoy it quietly at home, although care must be taken when choosing the brand if we want to enjoy quality candied fruit.
Frosted, candied and glazed cherries
As we know, candied fruit is made by boiling it in syrup and then letting it dry. In this way, the water inside is eliminated and replaced by sugar. This way it is preserved for a longer time without the need to use chemical products. In addition, the fruit maintains all its properties intact (aroma, color, texture and flavor) and allows professionals to use it at any time of the year, even if the fruit is in season.
The final result of candied fruit depends on the combination of different factors, such as temperature, cooking time or the amount of water and sugar used. The type of fruit that is candied will also have an influence, for example, a few strips of lemon or orange, or a cherry, is not the same as a whole pear. It is very important to control the amount of sugar and the temperature to prevent the fruit from turning into jam or compote.
In the case of candied cherries they have a brighter appearance than natural ones and a different texture, due to the sugar in the syrup. They can be used as they are after the confit process and are widely used to decorate cakes, tarts, cupcakes, ice creams and cocktails, or as an ingredient in all kinds of biscuits, cakes, pies and to make sauces and jams.
Frosted and glazed cherries can be made from candied cherries by bathing in sugar, although the finishes are very different. Glazed cherries have a more homogeneous finish because the entire piece is immersed in sugar, however, frosted cherries have a more striking appearance due to the uneven crystallization of sugar, which is why it is widely used in Christmas sweets. Also, the texture is crisper than that of the glazed cherry and contrasts with the softer interior of the fruit.
Frosted fruit is usually used more in large pieces of fruit, although it is also used in cherries or chestnuts to prepare the famous “Marrón Glacé”. It must also be said that over time, a glazed fruit can acquire a frosty appearance due to the action of the sugar, which gradually crystallizes on the outside.
Which candied cherries do professionals trust?
The confit process that gives rise to frosted and glazed cherries is long and takes several days to prepare, which is why professionals prefer to buy cherries already packaged so that they can be used when necessary, depending on the dish, dessert or sauce that they are preparing.
They rely on canned fruit brands with a long history in the market, capable of offering a wide variety of formats, packaging and different ways of presenting the product.
In the case of Lazaya preserved fruits we offer professionals a wide range of candied cherries in all kinds of formats to adapt to their needs, such as cherries with or without stems, different brix and sizes, whole, in halves or in pieces, apart from different types of cherries, such as Amarena, Maraschino, liquor cherries, etc.
Contact us for any questions or queries about frosted cherries and tell us if you need something specific for your business. Talk later?