Our huge selection of glace fruit is now in stock for all your baking needs. Think beyond the traditional Christmas cakes to biscuits, muffins and slices. Home-made rocky road makes a great end-of-year present for teachers.
The majority of our range is imported from Italy and includes: whole figs and apricots, orange peel strips and quarters, clementines, cherries, cedro, pineapple slices and mixed peel. We also stock Australian glace ginger.
Try our glace fruit in a Christmas Ice Cream Bomb. Just add 250g of mixed glace fruit (of your choice), finely grated rind of an orange and 50ml of orange juice to a vanilla ice cream recipe. After churning, freeze into a pudding basin. Once hard, turn out onto a plate and serve!
Or try Carla’s version of White Christmas which makes a great Christmas gift.
600gm lindt white chocolate
1 cup pistachio kernels – roughly chopped (hazelnuts work well too)
1/2 cup mini marshmallows
2 cups of dried & glace fruit roughly chopped. I use a mix of dried cranberries, glace cherries, glace pineapple & glace apricot.1 cup shredded coconut
1 tsp of passionfruit freeze dried powder (optional)
2 tsp of raspberry freeze dried pieces (optional)
Combine the pistachios, marshmallows, fruit & coconut in a bowl & combine.
Melt the chocolate in a double boiler. Once melted, add to the dry ingredients & mix until combine.
Put mixture into a 35x20cm slice tin & sprinkle over the freeze dried powder & pieces, if using.
Put into fridge until set. Cut into desired size & try not to eat it all at once!
We’d love to see your own creations with glace fruit. Take a photo and share on our Facebook and Instagram pages by tagging us @orangeesntl and using the #orangeesntlcooks