We use glucose and trehalose (resurrection sugar) and varying marinating times as we slowly increase the sugar concentration to enhance the natural soft sweetness in the fruits while leaving some of their tartness.
We could just pickle the fruits in cane sugar (sucrose) syrup except that is just wouldn’t be good enough for our standards of health, quality and superior taste. You see our confits are ‘No Added Fructose’ and as fructose (one of the bad sugars) makes up half the sucrose molecule and we are drowning in sucrose these days, we came up with the best alternative there is – trehalose. This is a healthy micro-sugar that comes with a myriad of health benefits from anti-ageing to antioxidant.
So please try our confit of fruits in sweet or savoury dishes or enjoy them with cheeses or yoghurt. Several go well in champagne while other fruit confit are great in spirit based cocktails. You be the judge.