History of French [g], cf. It, Sp. "guerra" 'war'. In these examples, we notice a clear consequence of bilingualism, which frequently alters the initial syllable of the Latin. There is also the converse example, where the Latin word influences the Germanic one: "framboise" 'raspberry' from OLF "*brambasi" (cf. OHG "brāmberi" > "Brombeere" 'mulberry'; E "brambleberry"; "*basi" 'berry' cf. Got. "-basi", Dutch "bes" 'berry') conflated with LL "fraga" or OF "fraie" ‘strawberry’, which explains the shift to [f] from [b], and in turn the final "-se" of "framboise" turned "fraie" into "fraise" (≠ Occitan "fragosta" 'raspberry', Italian "fragola" 'strawberry'. Portuguese "framboesa" 'raspberry' and Spanish
Candied fruit pancakes. Candied fruit Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage