A technical alchemy replaces the water contained in fruits into a sugar syrup. This process is what is called « candying ». From successive brothes during 3 to 4 weeks, an osmosis is created between the fruits’ flesh and that marvelous syrup. Then, fruits are left in a special room dedicated for that, called « le fruitier », for at least 2 months. That is the minimum time lapse required to achieve a high-quality candying. At the end, an ultimate sugar broth, the glaze, is provided. Glazing offers a nice shiny dress and a soft feel to the fruits.
Each fruit is blanched. It is poured into a vat of clear water and undergoes a first boiling to soften its flesh and remove its fibers. This first contact, very delicate, is determining. The time of heating depends only on the appreciation of the confectioner. The fruit, sufficiently softened, will be rinsed with clear water before being “put in syrup”.
During 3 to 4 weeks, an osmosis is created between the flesh of the fruit and this delicious nectar. In copper basins, the fruits begin to be candied during 7 to 8 boils. Then, fruits are left in a special room decicated for that, called « le fruitier », for at least 2 months. That is the minimum time lapse required to achieve a high-quality candying.
It is only upon receipt of an order that the fruit is separated from the syrup in which it was bathed. Trapped in its wicker basket, it can be packed as such, sticky and shiny to satisfy the requirements of the pastry “laboratories” or undergo the ultimate bath.
In order to cover the fruit with a sugar coat that will protect it and limit the sticky sensation, it undergoes a final bath in a pure and concentrated sugar syrup. It is this rigor and this will that truly translate our commitment to absolute quality. Placed on a grid, it will dry overnight before being packed.
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