Candied fruits, orange peel, ginger | Le Delas
Candied fruits, orange and lemon peels, ginger, cherries...
This range of candied citrus peel is produced cold by Pariani from oranges and lemons from Sicily and Italian bergamot, respecting the cycles of traditional candying. Candied in winter, during the citrus harvest season, the fresh fruits are entirely worked by hand. Their skin is cut into quarters (in order to avoid the loss of aroma associated with cutting into small cubes), then steamed, washed, pressed, then covered with powdered sugar (and not glucose syrup). For 3 weeks, the syrup obtained is removed every 2 to 3 days, heated to evaporate as much water as possible and then redeposited on the skins. The result is very flexible candied peels, with the flavor preserved by traditional candying in quarters.
Bigarade, or chinotto, was imported from China to Liguria around 1500. Renowned for its digestive properties and intense scent, it is too bitter to be eaten raw. It best reveals its delicate aromas candied or in syrup. It is then used in baking, for making or topping ice cream, or is eaten with mature cheeses.
This range of candied citrus peel is produced cold by Pariani from oranges and lemons from Sicily, and Italian bergamot, respecting the cycles of traditional candying. Candied in winter, during the citrus harvest season, the fresh fruits are entirely worked by hand. Their skin is cut into quarters (in order to avoid the loss of aroma associated with cutting into small cubes), then steamed, washed, pressed, then covered with powdered sugar (and not glucose syrup). For 3 weeks, the syrup obtained is removed every 2 to 3 days, heated to evaporate as much water as possible and then redeposited on the skins. The result is very flexible candied peels, with the flavor preserved by traditional candying in quarters.
Watermelon and orange peels.
These candied fruits are made according to proven know-how and with natural dyes, for a final product that will accompany your desserts with freshness.