The name Le Cordon Bleu has been synonymous with culinary excellence since the 16th century when King Henry III. created one of the most important orders in France, "L'Ordre du Saint-Esprit." Symbolizing this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognized and celebrated.
Fruits in syrup
Hand picked for quality, and preserved the way mother used to do it, they are delicious eaten alone or in a variety of recipes. Puree them and pour over ice cream, yogurt or a simple Angel Food cake.
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Mini pears in syrup | |
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Raspberries in syrup
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Apricot in syrup with cinnamon | |
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Mixed fruits in syrup in white wine & cinnamon |