Oh, pâte de fruits. I love ya, you big sweet sticky blob — I really do.
You can be found taking a place of pride on the mignardises plate alongside the usual truffles and petits fours — the sole candy deemed worthy of doing so by the types of restaurants that need words like mignardise.
Pretty damn good for a something that started life as overcooked jam.
But, let’s be honest here. As a single, sweet, intense morsel at the end of a fatty meal, you’re aces. As a candy, though, you could use a bit of work.