The secrets of confisage

Stages:

1. The harvesting of fruit

The sun-drenched fruit is picked at maturity, delicately selected - only the best ones will be used. The physical look of the fruit is of main importance for its final presentation. The majority of fruit comes from the PACA region such as: Napoleon cherries, Melons from Cavaillon, Pink Apricots of Provence, Corsican clementines etc.…

2.  Fruit preserves

 Before the confisage, comes the blanching process, which involves immersing the fruit into boiling water for a few minutes then in cold water to stop the cooking process.

This softening process --- the fruit is to be put into sugar. This is the most delicate stage. The fruit is submerged in syrup in which time the sugar gradually replaces the water from the fruit.

Slowness… is the secret to a good confisage in order to keep the fruit in a nice round shape.

3. The draining of the fruit

 This is the stage in which the fruits are separated from their syrup, produced during the cooking process.

The length of draining time depends on the fruit and the content of its water.

*The candied fruit, to be used in cake, will only be separated from its syrup and put in containers.

*Iced fruits will be left to drain much longer in order to maximise the amount of sugar extracted out of the fruit.

 4. The placing of the fruit on racks

The fruits are selected by hand and delicately put on racks. Each fruit is put in a very meticulous way and in a sense that it is used to facilitate the « glacier » process by the confiseur. For example, a clementine will be put with its peduncle facing upwards, all the sides of a melon will be pointed in the same direction etc.

 5. The icing of the fruit

Iced fruit is to be enjoyed as high quality confectionery. The fruit is therefore covered in a thin layer of sugar, which will retain their fluty and flavour.

These treats with their crunchy exteriors and juicy middles are a delight to the most passionate of confectionery lovers.

6. The arranging of fruit

 Keeping with ancestral traditions, the fruit is arranged like an artist’s palette.

There is a colour code to respect. Identical fruits are never put side by side. The visual impact must be gourmand (tasty) and should make you want to bite right into it.

 

Preservation:

Candied fruits must be stored at room temperature in a cool dry place such as a cupboard, in a kitchen etc., away from humidity and heat.