{"id":27006361,"date":"2026-03-30T15:45:53","date_gmt":"2026-03-30T14:45:53","guid":{"rendered":"https:\/\/preprod.confiserie-lilamand.com\/le-fruit-confit.html"},"modified":"2026-05-22T17:07:45","modified_gmt":"2026-05-22T16:07:45","slug":"le-fruit-confit","status":"publish","type":"post","link":"https:\/\/preprod.confiserie-lilamand.com\/en\/le-fruit-confit.html","title":{"rendered":"Le Fruit Confit"},"content":{"rendered":"

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A labour of patience: five weeks to transform a piece of fruit into a candied treasure<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”17px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” header_3_line_height=”1.6em” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

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A technical process replaces the fruit\u2019s natural juices with a sugar syrup. This is known as candying. Through successive soaking over a period of 3 to 4 weeks, an osmotic exchange takes place between the fruit flesh and this delicious nectar. The fruit is then left to rest in a fruit bin for at least two months to perfect the \u2018candying\u2019 process. The final finishing touch is the glazing, which gives it a glossy appearance and, to the touch, the sensation of a fruit that has just been picked.<\/p>\n

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1. Blanching<\/strong><\/p>\n

Each fruit is blanched. Placed in a bowl of clear water, it undergoes an initial boiling to soften its flesh and loosen its fibres. This first, very delicate step is crucial. The heating time depends entirely on the confectioner\u2019s judgement. Once sufficiently softened, the fruit is rinsed in clear water before being \u201cplaced in syrup\u201d.<\/p>\n

2. Preserving<\/strong><\/p>\n

Over a period of 3 to 4 weeks, an osmotic process takes place between the fruit flesh and this delicious nectar. In copper basins, the fruit begins to be preserved over the course of 7 to 8 boilings. It is then left to rest in a fruit bin for at least 2 months to complete the preserving process.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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3. Drained<\/p>\n

It is only upon receipt of an order that the fruit is separated from the syrup in which it was soaking. Trapped in its wicker basket, it can either be packed as it is\u2014sticky and glossy\u2014to meet the requirements of pastry \u201cworkshops\u201d, or undergo a final soak.<\/p>\n

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4. Glazed<\/p>\n

To coat the fruit in a layer of sugar that will protect it and reduce that sticky sensation, it is given a final dip in a pure, concentrated sugar syrup. It is this meticulousness and dedication that truly reflect our commitment to the highest quality. Placed on a rack, it will dry overnight before being packaged.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Buy our syrups<\/h3>\n

[\/et_pb_text][et_pb_blurb use_icon=”on” font_icon=”"||divi||400″ icon_color=”#000000″ image_icon_width=”30px” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_padding=”||0px||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_blurb][et_pb_image src=”https:\/\/preprod.confiserie-lilamand.com\/wp-content\/uploads\/2026\/02\/sirops-1.webp” title_text=”sirops” url=”https:\/\/preprod.confiserie-lilamand.com\/en\/confiserie\/sirops-douceurs” align=”center” force_fullwidth=”on” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” header_3_line_height=”1.6em” hover_enabled=”0″ locked=”off” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Buy our spreads<\/h3>\n

[\/et_pb_text][et_pb_blurb use_icon=”on” font_icon=”"||divi||400″ icon_color=”#000000″ image_icon_width=”30px” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”||0px||false|false” custom_padding=”||0px||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_blurb][et_pb_image src=”https:\/\/preprod.confiserie-lilamand.com\/wp-content\/uploads\/2026\/02\/creme-de-calisson-tradition.webp” title_text=”creme-de-calisson-tradition” url=”https:\/\/preprod.confiserie-lilamand.com\/en\/confiserie\/tartinables” align=”center” force_fullwidth=”on” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” disabled=”on” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row admin_label=”row” _builder_version=”4.27.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

Le Magazine<\/h3>\n

[\/et_pb_text][et_pb_blog fullwidth=”off” posts_number=”3″ include_categories=”all” use_manual_excerpt=”off” show_author=”off” show_date=”off” show_categories=”off” show_excerpt=”off” show_pagination=”off” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

A labour of patience: five weeks to transform a piece of fruit into a candied treasure A technical process replaces the fruit\u2019s natural juices with a sugar syrup. This is known as candying. Through successive soaking over a period of 3 to 4 weeks, an osmotic exchange takes place between the fruit flesh and this […]<\/p>\n","protected":false},"author":36857,"featured_media":78973,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[467,473],"tags":[],"class_list":["post-27006361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-maison"],"acf":[],"_links":{"self":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts\/27006361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/users\/36857"}],"replies":[{"embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/comments?post=27006361"}],"version-history":[{"count":2,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts\/27006361\/revisions"}],"predecessor-version":[{"id":27751745,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts\/27006361\/revisions\/27751745"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/media\/78973"}],"wp:attachment":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/media?parent=27006361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/categories?post=27006361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/tags?post=27006361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}