Italian Candied Fruit Collection
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Italian Candied Fruit Collection
Cold-cured over 30 days to reach a precise sugar density. This slow process preserves the fruit's natural cellular structure and moisture for superior baking results.
Technical Specs
- Origin: Sicily, Italy
- Process: Slow Osmosis Syrup Cure
- Utility: High-Heat Stability
- Purity: Sulfur & Glyphosate-Free
The Selection
- Glazed Cherries: Plump Red & Green
- Orange Peel: Aromatic Sicilian Strips
- Citron (Cedro): Meaty cubes for pastry
- Whole Pears: Cured whole for plating
Kitchen Performance
Because our fruit is never chemically bleached, it retains its natural pectin. For the baker, this means the fruit grabs the dough and won't sink. For the mixologist, the high sugar density ensures the fruit remains firm in spirits.
