Translucent, richly pigmented and rolled in sugar, these jewel-like soft gelled candies from François Doucet Confiseur were historically referred to as “dry jam.” And we can’t think of a better way to describe their flavor. Pâte de fruits have to be made with a high percentage of fruit puree and pulp (François Doucet uses 51%), which gives the jellies a bright fruitiness. They have a higher moisture content than supermarket jellies—so they are not dry, tough or overly chewy—and the light sugar coating prevents stickiness and adds a light crunch. Candy-making is a family tradition for François Doucet, co-founder of the confectionery; his great-grandfather created the first fruit paste in France’s Auvergne region, which inspire today’s pâte de fruits. To make these candies, apricots and raspberries are harvested at peak ripeness and cooked with sugar (and a hint of pectin for hold) in large copper pots. Try all three flavors: Raspberry, Apricot and Honey Lavender, made with rare, delicate lavender honey from Provence.

Translucent, richly pigmented and rolled in sugar, these jewel-like soft gelled candies from François Doucet Confiseur were historically referred to as “dry jam.” And we can’t think of a better way to describe their flavor. Pâte de fruits have to be made with a high percentage of fruit puree and pulp (François Doucet uses 51%), which gives the jellies a bright fruitiness. They have a higher moisture content than supermarket jellies—so they are not dry, tough or overly chewy—and the light sugar coating prevents stickiness and adds a light crunch. Candy-making is a family tradition for François Doucet, co-founder of the confectionery; his great-grandfather created the first fruit paste in France’s Auvergne region, which inspire today’s pâte de fruits. To make these candies, apricots and raspberries are harvested at peak ripeness and cooked with sugar (and a hint of pectin for hold) in large copper pots. Try all three flavors: Raspberry, Apricot and Honey Lavender, made with rare, delicate lavender honey from Provence.

Translucent, richly pigmented and rolled in sugar, these jewel-like soft gelled candies from François Doucet Confiseur were historically referred to as “dry jam.” And we can’t think of a better way to describe their flavor. Pâte de fruits have to be made with a high percentage of fruit puree and pulp (François Doucet uses 51%), which gives the jellies a bright fruitiness. They have a higher moisture content than supermarket jellies—so they are not dry, tough or overly chewy—and the light sugar coating prevents stickiness and adds a light crunch. Candy-making is a family tradition for François Doucet, co-founder of the confectionery; his great-grandfather created the first fruit paste in France’s Auvergne region, which inspire today’s pâte de fruits. To make these candies, apricots and raspberries are harvested at peak ripeness and cooked with sugar (and a hint of pectin for hold) in large copper pots. Try all three flavors: Raspberry, Apricot and Honey Lavender, made with rare, delicate lavender honey from Provence.