Several years ago, Caroline and Didier’s son Thomas embarked on an adventure « Terre et Abeilles (Land and Bees) »: 20 hectares of almond groves and 40 beehives between Rochemaure and Montélimar. This is how it came about …
Traditionally-made Calissons de Provence
Calissons are Provence sweets ‘par excellence’
… they first saw the light of day in monasteries during the 12th century.
This sweetmeat of Italian origin, made from candied melon and almonds, was long associated with religious festivals.
Arnaud Soubeyran calissons are made from candied melon from Apt and almonds plus a very small quantity of bitter almonds.
Our special touch : the addition of candied orange peel.
The Calisson Arnaud Soubeyran is made with Mediterranean almonds...
First of all the ingredients are ground, then the paste is slowly cooked in a copper cauldron over a bain-marie. Sugar syrup is added during cooking.
After it has rested, the paste is put into moulds then iced with a mixture of egg white and icing sugar.
After final cooking, the delicious calissons are ready to eat !