Apricots, Clementines, Pears, Plums, Figs, Cherries, Pineapple... discover the most famous candied fruits in Provence.
Chop them up to use them in cakes, brioches. If used entirely, they will be perfect for your Provencal desserts as decor.
Another idea would be to macerate them into alcohol for 3 months. You will then get the traditional bachelor jam.
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Ingredients: apricots, clementines, pears, plums, figs, slices of pineapple, cherries (colouring: E127), glucose-fructose syrup, sucrose, preservatives: E202, E220 (sulphites), acidity regulator: citric acid E330.
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