Candied fruit is one of the most versatile ingredients that exists, which is why most chefs and pastry chefs around the world use it in many of their preparations. Its ability to combine with other ingredients, the explosion of flavor and its visual appeal mean that every time there are new trends in candied fruit that must not be left aside to promote this product.
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Some people don’t know the difference between maraschino cherries and any other kind of cherry; although, if they look back and refresh their memories, surely they have tried them in a dessert, ice cream or cocktail without really knowing that it was a cherry of this kind.
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Normally, when we think of any fruit in syrup, we always associate it with biscuits, cakes, pancakes or any other type of dessert, but most kitchen professionals also use it for other dishes that have nothing to do with confectionery products.
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Candied fruit lovers would love that absolutely all fruits could be candied, but this is not always possible, since there are always better fruits to be candied than others. Also, when making desserts or including candied fruits in savoury dishes, there are always a few that are most used by professionals.
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Most chefs and pastry professionals use candied fruit as an ingredient in many of their dishes and always choose a trusted brand that has a candied fruits catalog wide and flexible. Horeca establishments want to surprise their customers with innovative creations and professionals try new combinations of colors, aromas, flavors and textures to leave their diners speechless.
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