candied fruit or ½ cup nuts

Candied fruit, also known as glacé fruit or crystallised fruit, consists of fresh fruits that have been preserved through a process of cooking in sugar syrup and drying. The process originated in the Mediterranean region during the medieval period as a method of fruit preservation, and became refined in 17th-century France and Italy. The fruits are gradually infused with sugar over several days or weeks, which replaces the fruit's natural water content, resulting in a translucent, jewel-like product. Common fruits candied include citrus peels, cherries, pineapple, apricots, and angelica. The texture is firm yet chewy, and the flavor is intensely sweet with concentrated fruit character, though some bitterness may remain in citrus varieties.

Candied fruits are widely used in baking and pastry work, particularly in traditional European confections, fruit cakes, and holiday breads such as panettone and stollen. They serve as decorative garnishes for cakes, tarts, and petit fours, and are incorporated into trail mixes, granola, and chocolate confections. In savory applications, candied citrus peel complements duck, pork, and game dishes. Candied fruits are also enjoyed as standalone confections or incorporated into compotes and sauces. The concentrated sweetness means they are typically used in measured quantities; they should be chopped or minced when incorporating into batters to distribute evenly.