PROVENCE CHERRY

The candying is a very old process which consists in substituting the water of the fruit by sugar which ensures the conservation of it. After sorting, stalking, grading and pitting, the fruit is placed in an oven for ten days and immersed in a syrup that becomes increasingly concentrated…... Lhe white cherry whose most famous variety is the Bigarreau Napoleon is produced in the Mediterranean regions. It is used to make candied cherries and sweet cherries in syrup.