 Whole pineapple! Too beautiful to eat |  Whole Baby Pears and Citrus |  Whole Cavaillon Melon - Candied |
On my recent trip to Provence, I visited Lilemand (est 1866!) in Saint Remy de Provence. What a spectacular display of candied fruits. The process is long and tedious but well worth the result when done correctly. Yes, they are sweet, but they are perfect to include in cakes, desserts and my favourite: the local speciality of nougat ice cream. The high sugar content allows them to keep for several months.
Here is an excerpt from their story:
Through alchemy of a technical nature, sugar syrup slowly replaces the moisture in the fruit. Over a period of 3 to 4 weeks, the fruit is repeatedly simmered in this gourmand nectar, and slowly, gradually, osmosis between the flesh of the fruit and the sugar syrup is gently obtained. The fruit is then left to rest for at least two months to slowly complete the candying process. The candied fruit is only removed from its syrup when orders are filled. This old-fashioned process is the only way to ensure the flavor and lovely consistency and texture of the finished product.
The very last bath, known as glaçage, sums up the Lilamand spirit. Patience, meticulousness, expertise and quality are all part of this finishing touch. Each piece of glacéd fruit steeps in the glacé syrup then gently dries on a rack prior to packing and shipping. Shiny and soft, the fruit looks like it has just been picked.
Here is an excerpt from their story:
Through alchemy of a technical nature, sugar syrup slowly replaces the moisture in the fruit. Over a period of 3 to 4 weeks, the fruit is repeatedly simmered in this gourmand nectar, and slowly, gradually, osmosis between the flesh of the fruit and the sugar syrup is gently obtained. The fruit is then left to rest for at least two months to slowly complete the candying process. The candied fruit is only removed from its syrup when orders are filled. This old-fashioned process is the only way to ensure the flavor and lovely consistency and texture of the finished product.
The very last bath, known as glaçage, sums up the Lilamand spirit. Patience, meticulousness, expertise and quality are all part of this finishing touch. Each piece of glacéd fruit steeps in the glacé syrup then gently dries on a rack prior to packing and shipping. Shiny and soft, the fruit looks like it has just been picked.