Candied cherries - Bigarreaux

Candied bigarreaux cherries – product description These candied bigarreaux cherries are the jewels your bakes have been waiting for—glossy, vibrant and intensely sweet from the first taste. They add colour and texture to cakes like kugelhopfs, buttery sablés and traditional fruitcakes.

Made with 100% whole bigarreaux cherries, they’re preserved in syrup until tender and fragrant. Their firm texture holds well in baking and their rich hue makes even simple desserts look extraordinary.

With these cherries in the cupboard, you’re ready for a new baking adventure.

How candied bigarreaux cherries are made It starts with ripe bigarreaux cherries—firm and sweet varieties such as Napoléon or Rainier. They’re chosen for their texture and bright colour.

First, they’re carefully pitted to keep their shape intact. They’re then blanched briefly to soften the skin and help them absorb syrup.

Next, they’re soaked in sugar syrup over several days, with each day introducing a thicker syrup to allow gradual absorption. This stops them from shrinking and helps the sugar spread evenly.

Natural colouring is sometimes added during this step to enhance their appearance.

Once candying is complete, the cherries are drained and may be lightly dried, depending on the desired finish—moist and sticky or glossy and firm.

They’re then stored in syrup or airtight containers, ready to be used for months.

The result is a sweet, aromatic cherry that holds its shape and adds sparkle to rich cakes and pastries.