Le Roy René Provençal sweets
A must in Provençal sweets, made with old-fashioned fruits delicately cooked in a pan. Pear, raspberry, apricot … fruit jellies come in many flavours.
The name “fruit jelly” is given to the preparation obtained by cooking a mixture of pulp, sugar and yellow pectin. This paste is then placed on sheets or poured between rulers to form slabs that will then be cut.