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.