Technical alchemy replaces the fruit’s water with the sugar syrup – this is what we call “confire”, or candying.

During successive simmerings during 3 to 4 weeks, osmosis occurs between the flesh of the fruit and the gourmand nectar.

The fruit is then left to soak in a special fruit holder for a minimum of two months, to slowly and perfectly finish the candying.
Only when it is time to fill the orders do we remove the fruit from the syrup in which it was soaking.

This artisanal, slow, methodical way of working is the only way to ensure that the fruit retains all its softness and its savor.

Glazing, the very last bath applied to glazed fruit, sums up the Lilamand spirit of patience, discipline, savoir-faire and quality.
Prior to being packaged and shipped, each and every fruit soaks in a finishing glaze and is then dried on a rack, endowing it with a lustrous color and the feel of a fruit which has just been picked.