Sunday, June 30, 2013

Lilamand, Master of Fruit Confits!

In Saint-Remy-de-Provence, Pierre Lilamand continues 5 generations of producing
the most wonderful "Fruit Confits".

Whole Baby Pineapples....


The process starts with perfect fruit...not blemished nor bruised...not too ripe!
Much of his fruit is grown especially for Lilamand, using old varieties.

All work is done by hand since 1866 in a process taking 3-4 months...

The fruit is peeled, boiled in large vats of sugar and glucose 7-8 times for several weeks until the water in the fruit is completely replaced by sugar!

Then fruit is left in sugar syrup for 2 months before being dried for a week on rack.


  1. confits! No one does them like the French.I will put these in my notes to try.


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