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PASTRY 1, MOROCCAN APRICOTS HALVES
Apricots preserved in heavy syrup. Great for use in desserts such as tarts or cakes.
Whole blackcurrants in light syrup.
Pitted sour cherries in syrup.
Apricots preserved in heavy syrup. Great for use in desserts such as tarts or cakes.
Peeled whole mini-pears with stems in light syrup.