Assorted fruits for decoration 1kg
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.
This jar of drained candied fruit contains approximately 7 Clementines, 5 Pears, 5 Plums, 4 Apricots, 5 Figs, 1 Pineapple slice, Bigarreaux.
Ingredients: Clementines, pears, plums, figs, apricots, cherries (fruit and vegetable concentrate: carrot and aronia), pineapple slice; glucose-fructose syrup; citric acid; contains sulphites.
Nutritional information per 100g): Energy 290 Kcal /1210 kJ; fat: < 0,5g of which saturated fatty acids: < 0,3g; carbohydrates: 70g of which sugars: r 50g; fibre: 1,5g; protein: 1g; salt: < 0,1g