Candied fruits
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
External bond
- Fruits_confits
- Inheritance of the town of Apt, History of the candied fruits
| Random links: | District of Saint-Malo | Foldfjorden | Louis-Lucien Boislaville | Encyclopedia of the Life | Leon Czolgosz |