Glace Pears

Pears candied until soft and translucent, with a mild, mellow sweetness.

Under the glossy finish is soft, tender fruit that still tastes properly of pear. It's milder than glacé apricot or pineapple, so it sits quietly in a fruit cake and lets the spices do the talking.

Use it in the Christmas cake or a panforte, or fan thin slices over a cake before glazing. On a cheese board it goes well with blue cheese and walnuts, and a little diced into softened vanilla ice cream makes a quick tutti frutti.

Packed fresh in Melbourne with the care our family has put in since 1975.

• Glacé pears, soft and glossy
• Packed fresh in Melbourne
• Ready to chop and use

Common questions

• What is glacé fruit? Fruit candied until it's soft, glossy and sweet. Here it's pear, sugar and glucose syrup, with citric acid and a preservative.
• Does it contain sulphites? Yes. Preservative 224 is a sulphite, so it isn't suitable if you're sensitive to them.
• Does it contain gluten? There are no gluten-containing ingredients, but it isn't certified gluten free. It's packed in a facility that also handles cereals and grains.
• Suitable for vegans? There are no animal ingredients in it.

Storage: 12 months sealed; the best-before date is on the pack. Store in a cool, dry place, and once open keep it in an airtight container.

Like this? Try our Glace Apricots or Glace Figs.