Candied fruit

Vaucluse’s Candied fruit

The sheer number of fruit plantations are at the origin of the tradition of candied fruit (fruits confits), which have been made here since as far back as the 11^th century. The fruits are first plunged into a hot syrup, made with sugar, pears, melons or prunes and are then cooked very slowly and for a long time before being glazed one final time. A true delight!