Glacé is a cooking word, almost always in front of fruit.

Glacé is a cooking word一個烹飪用字, almost always in front of fruit幾乎都用在fruit（水果）前面。

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.

Glacé cherries糖漬櫻桃 — and other glacé fruits以及其他糖漬水果 — have been boiled or soaked in a thick sugary liquid都曾經被煮過或泡在濃稠的糖水裡 until they shine直到表面發亮, as if they had a thin coat of ice or glass就像裹了一層薄薄的冰或玻璃。They are sweet, sticky它們吃起來甜甜黏黏的, and often a bright, almost fake red而且常常是鮮豔、幾乎不真實的紅色 in cakes and cocktails出現在蛋糕和調酒裡。

English took the word from French glacé, the past form of glacer, “to glaze or freeze”.

English took the word英文把這個字 from French glacé從法文glacé借來, the past form of glacer那是glacer的過去式形式, "to glaze or freeze"意思是「上光或冷凍」。

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.

You will not hear it你不會聽到這個字 in everyday chat about weather or mountains出現在談天氣或山的日常聊天裡; if you see the accent如果你看到那個重音符號, think of the baker就想到烘焙師, not the glacier而不是冰河 — though actually不過其實 both ideas sit on the same old French word for ice這兩個概念其實都源自同一個表示『冰』的法文古字。As a verb當動詞用, to glacé something是很少見的用法 is rare in English; the adjective before fruit放在fruit前面的形容詞用法 is what people meet才是大家真正會遇到的。