Candied fruits, also known as crystallized fruit or glacé fruit, has been in existence since the 14th century. Whole fruits, and smaller pieces of fruit or peels, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit or peels, this process can take from several days to several months. Fruits that are commonly candied include dates, cherries, and pineapple. Gingerroot is also commonly candied. The most commonly candied peels are orange and citron; these along with candied lemon peel are the usual ingredients of mixed, chopped peel. However, it is the marron glacé, or candied chestnuts, that is the most prized of the candied confections.