The candied fruits , frozen with the Sugar, are used in Pâtisserie for the decoration of the Gâteau X. The preparation consists in replacing by Osmose the water of a fruit by sugar which will ensure the conservation of it.

One finds on the rays all kinds of candied fruits and mixtures:

• Mixture of candied fruits
• Cherry S crystallized
• Angelica crystallized, made starting from the thick stem of this plant
• Citron crystallized, used in pastry making
• crystallized Apricots
• crystallized Barks of orange and Lemon-yellow
• crystallized Clementine

See too

Internal bonds

• Aromatics, dyes and auxiliaries of pastry making
• Ingredients of kitchen

External bond

• Fruits_confits
• Inheritance of the town of Apt, History of the candied fruits