only on order - 4 weeks delay Plateaux de fruits confits glacés Iced Candied pineapple slices 2kg 550201 €95.00 Tray confectioner of pineapple slices glazed manually in our workshops.
Delivery times from 2 to 20 days Professional range Slices of Candied Pineapple 4 Kg 656101 €110.00 Bring a touch of exotic to your pastries decors with Les Fleurons d'Apt slices of candied pineapple. Crispy and savoury, they will go well with poultry and sweet/savory dishes and will make your taste buds travel.
only on order - 4 weeks delay Plateaux de fruits confits glacés Tray of Assorted Iced Candied Fruits 2 kg 624101 €95.00 Tray of about 63 assorted iced candied fruits. Clementines, pears, plums, apricots, figs.
only on order - 4 weeks delay Plateaux de fruits confits glacés Tray with Slices of Assorted Iced Candied Fruits 2,5 kg 579901 €118.75 Tray of delicacies: slices of assorted iced candied fruits An assortment of slices of melon, kiwi, lemon, orange, pineapple and iced cherries (Bigarreaux variety)
Pâtisserie 4, 5 et 10KG Candied "Angelica" Sticks 4 KG 583801 €115.61 For pastry, desserts. This plant is believed to have both medicinal and aromatic benefits. Candied "Angelica" is used in the famous English cake.
Delivery times from 2 to 20 days Pâtisserie 4, 5 et 10KG Tricolor Candied Fruit Macedonia 5 kg 620701 €47.00 Tricolor Candied Fruit Macedonia.
Out-of-Stock Candied fuit for tasting DUO Candied Lemon and Orange Strips covered in Dextrose sugar 250 gr 575801 €14.90 These orange and lemon peels are candied in Provence by us, they are covered in sugar powder and ready to be dipped in chocolate in order to make delicious orangettes and citronnettes. These lemon and orange strips are delicious to be eaten as they are for a little tasty treat. View
Out-of-Stock 1 kg and 500g jars Assorted fruits for decoration 1kg 562901 €24.90 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. View