7 oz - France
has, after many requests, found candied rind sticks that are being imported from France, one of the countries that helped write the book on preserving fruit.
These delicious orange rind batons
are neither too sweet nor too stiff, and they're perfect for a whole host of applications. Use them as-is to dip in your favorite dark chocolate couverture
for a wonderful treat to serve with after-dinner coffee. Or you can dice them up and use them in an array of baked goods and confections, from cookies and cakes to puddings and tarts.
If you must, you can eat them right out of the resealable zip bag!
- of making candied citrus rind is time consuming, and it can be nerve racking, what with making sure the sugar concentration, times and temperatures are all correct, not to mention the quality of the fruit.
All the candied fruit made by Duchesse de Montizac
is from the region known as Pèrigord Vert
Made on the premises from premium quality fruit, no coating is used after the candying process so that the optimum moist texture and natural fruit crunch is achieved.
Duchesse de Montizac uses a slow candying process of dipping and draining up to several days.