The quince paste
Fresh quinces, put in pulp, to which sugar is added for a slow cooking, the whole poured then in moulds before drying then coating with crystal sugar.
It seems so simple!
Quince paste
12,00€
The authentic taste of childhood, made according to the Justin Lilamand’s recipe. Traditional individual portions: sweet sticks of 30g.
BOXE OF 250g
- Quince pulp from Provence (50%)
- sugar
- glucose syrup
- gellant: pectin, natural vanilla flavour.
Nutrition Facts-Serving size: 100 gr
- .
- Total fat: <0,5g
- Saturated fat: <0,5g
- Glucides: 76g
- Sugar: 71g
- Protein: <0,5g
- Salt: 0,05g
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10,00€ – 12,00€Traditional calissons – Luxury boxes
17,00€ – 48,00€This pastry was introduce in Provence at the XV century, at the King Rene’s court. The Calisson is a receipe based on a mix of almonds and candied fruits, we have been making 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°)
