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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As we know, syrup is a mixture based on water and sugar that is widely used in the kitchen. It serves to preserve food for longer and, in the case of fruit, not only preserves all its qualities intact, but also enhances them and provides a different flavor that is highly appreciated by professionals when making their creations.
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