Description
Candied clementines organic confectionery
Why make candied clementines?
We wanted, among all our quite original ranges, to have an ancestral and traditional product.
We therefore wanted to confront a very difficult and long process which is that of traditional candied fruit so that everyone can discover the difference between a fruit candied in 5 days and one requiring more than a month and a half of careful work, and thus discover the true taste of a natural candied fruit.
CULTURE OF THE CLEMENTINE TREE
Our clementine trees are mostly large individuals, 3-4m high, which particularly like the Mediterranean sun and breathe the air of the nearby Gorges du Loup.
Cultivated according to a 100% natural tradition, our clementine trees receive only ORGANIC treatments and we fight in the most respectful way possible against the ever-increasing number of pests. Their maintenance has been entirely carried out by hand since the beginning, from cultivation to pruning, until the fruit is picked when ripe.
Making candied clementines
To obtain these candied clementines we select our most beautiful clementines. Not the biggest ones far from it but the one with a beautiful, uniform and fairly thin peel.
After cooking which allows us to soften the fruit, remove some of the bitterness but also to lighten it a little (we are not talking about blanching because we do not use bisulfite or other product in a second bath) We will, during a multitude of glucose and sugar baths at low temperature, preserve these fruits very gently to keep a beautiful texture and a fruit full of juice which in the end will delight you with its deliciousness!
Using candied clementines
These real candied clementines will be an asset for those who like to make brioches or even ice cream logs!
In addition, they will bring back the taste of yesteryear for your king cakes and among your 13 Christmas desserts will be the apotheosis of this moment of joy and sharing.
You can also use strips in different dishes to add a sweet side and citrus notes, whether it’s a dessert, starter or honey in a meat dish.
Technical data and origin:
Clementines (Citrus Clementina, hort. ex Tanaka, 1961) organic: Le Bar sur Loup, Pays Grassois
Organic sugar: France.
Candied clementines organic confectionery
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