Crystallizing fruit consists in preserving the fruit by extracting the water and the acidity from the fruit and replacing them with a sugar syrup.

Crystallization of fruit is one of the most ancient forms of preserving fruit as such, keeping the sweetness and the recognizable appearance of the fruit. This goal has driven man, since time immemorial, to constantly perfecting the art of crystallizing fruit.

The definitive recipe was dictated by Nostradamus and Olivier de Serres in the 16th century, and is the same recipe which is used today by the Lilamand Confiserie.

Smooth and supple texture and outstanding aromas are the quality criteria behind a genuine candied fruit.

These quality characteristics are obtained by patient, painstaking "confisage"…