Candied-fruits -Mix for pastries

24,0042,00

Melon, cherry, pear, orange…. Let’s get our pastry selection to realize all your recipes!

Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°)

THE CANDIED FRUIT

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 decicated for that, called « le fruitier », for at least 2 months.
That is the minimum time lapse required to achieve a high-quality candying.

DISCOVER THE STAGES OF PRODUCTION

fruits-confits-produit-lilamand-confiseur-saint-remy-de-provence
  • Fruits
  • Glucose syrup
  • Sugar
  • Preservative E200
  • Dye E120 (strawberry), E127 (cherry).

May contain traces of sulfite.

Nutrition Facts-Serving size: 100 gr

  • .
  • Fat: 0,6g
  • Saturated fat : <0,5g
  • Glucides : 69g
  • Sugar: 56g
  • Protein : <0,5g
  • Salt : <0,5g
  • Nougats

    8,00
  • Jams

    10,0012,00
  • “Traditional” Calisson – Cristal boxes

    14,0034,00

    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°).