Glacé Fruit refers to fruits that have been preserved by a process of candied or crystallized sugar. This method involves soaking the fruit in sugar syrup, which replaces the fruit's natural moisture, resulting in a sweet, chewy treat. Common fruits used for glacé include cherries, pineapples, and orange peel. Often used in baking and confectionery, glacé fruit adds flavor and color to various dishes. It is popular in holiday recipes, such as fruitcake and panettone. The preservation process allows these fruits to have a long shelf life while maintaining their vibrant appearance.