Candied fruits: a sweetness produced in Provence

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Candied fruits are one of the star products of the holiday season. How are they produced?

Bright colors, a bright and appetizing texture. Cherries, melon, plums, figs or pineapples, etc. These fruits have all been candied in Saint-Rémy-de-Provence (Bouches-du-Rhône), where it has been a tradition for five generations. The Corsican clementines are first immersed in hot water and pricked. “The purpose of this operation is to soften the fruit, so that it can receive the syrup.”, Explains Jérémie Savignac, confectioner.

The clementines will gradually transform and change color in a bath of sugar and glucose. “It’s seven to eight broths over three weeks to a month”, specifies Pierre Lilamand, confectionery manager Lilamand. The goal is to remove the natural water from the fruit and the natural water from the syrup. After at least two months in syrup basins, the fruits must be drained before the final step: icing.

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