40,00€ – 72,00€
Iconic fruit of Provence and of La Maison Lilamand. All our historic skill is highlighted by a peeling made by hand and by the candying of an elder variety of melon : « L’ancien Cantaloup de Provence ».
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 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.
May contain traces of sulfite.
Nutrition Facts-Serving size: 100 gr
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°).
