Candied cherries, also called glace cherries, are sweet cherries that have been simmered in sugar syrup and dried to a chewy, translucent, deep-red finish. The technique preserves cherries beyond their short natural season and has been used for centuries as a way to make use of surplus fruit. Candied cherries are a fixture of fruitcakes, Christmas puddings, and cocktail garnishes, and are especially common in Italian and French baking, where they add color and sweetness to pastries and tarts; they occasionally appear in savory glazes or as a garnish for roasted meats. Their concentrated cherry flavor is often rounded out with almond or vanilla during candying, and pairs well with chocolate, citrus, and warm spices like cinnamon and clove.