24,00€ – 42,00€
A simple and elegant case for our selection of candied fruits in 200g, 300g, and 500g.
These cristal boxes have a fix composition and cannot be suject to change.
Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°)
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 marvellous syrup. 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.
• Fruits
• Sugar
• Glucose syrup
• Preservative E200
• Dye E120 (Strawberries)
• E127 (Cherries)
May contain traces of sulfite.
Nutrition Facts-Serving size: 100 g
This pastry was introduced in Provence at the XV century, at the King Rene’s court. The recipe is based on a mix of almonds and candied fruits. We have been making our Calisson in the traditional way since 5 generations.
Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°).
