Calisson d'Aix

Finely grind 250g of almonds, 50g of candied orange peel, and 200g of candied melon into a smooth, uniform paste.

Combine 150g of sugar and 50g of water in a saucepan, heating until it reaches a syrup consistency.

Fold the fruit and almond paste into the hot syrup, cooking over low heat until the mixture thickens and pulls away from the pan.