Glacé is a cooking word, almost always in front of fruit. Glacé cherries — and other glacé fruits — have been boiled or soaked in a thick sugary liquid until they shine, as if they had a thin coat of ice or glass. They are sweet, sticky, and often a bright, almost fake red in cakes and cocktails. English took the word from French glacé, the past form of glacer, “to glaze or freeze”. You will not hear it in everyday chat about weather or mountains; if you see the accent, think of the baker, not the glacier — though actually both ideas sit on the same old French word for ice. As a verb, to glacé something is rare in English; the adjective before fruit is what people meet.

糖漬的（尤指糖漬櫻桃）