Photo by David Bennett
Provenance of Dish
I learned hot to glace fruit when I worked as a pastry chef in London.
750 ml Water (or spirit ect Brandy)
750 g Sugar
500g Jelly Ears
Place the sugar and water into a medium sided pan and bring to the boil whisking occasionally.
Add the Jelly Ears and simmer on a low heat for 1 hour.
Turn off the heat and leave until cooled to room temperature.
Place into an airtight jar and seal.
The mushrooms are ready to eat now but will improve over time.