Candied cherries are made by cooking them in syrup and then letting them dry. This removes the water from the inside and replaces it with sugar. This way, they can be preserved for longer without the need for chemicals. In addition, the fruit maintains all its properties intact (aroma, colour, texture and flavour) and allows professionals to use it at any time of the year, even if the fruit is in season.

The presence of candied cherries in any pastry, cake or ice cream preparation always adds an extra touch of charm and flavour to recipes.