This Williams Pear Confit with white wine is perfect for spreading onto baguette or crackers along with Roquefort or Bleu cheese. Features Pays d"Oc white wine, fruit sugars, Williamspears, cane sugar, jelling agents, and fruit pectin.
Fig and Walnut confit is perfect for goat cheese or on a toasted baguette. Features figs, fruit sugars, cane sugar Pays d'Oc white whine, walnuts, jelling agent, fruit pectin, and concentrated lemon juice.
Fleur de sel is a hand-harvested sea salt collected by workers who scrape only the moist, flaky, and textured kernels that forms on the top of the salt beds. This delicate salt is comprised of larger kernels with more mineral complexity than table salt. Used as a "finishing" salt rather than for cooking, sprinkle this on fresh salads, eggs, or other cooked dishes to add flavor and texture.
A delectable combination of black cherries and white wine, this black cherry confit is full of flavor. A perfect compliment to sheep cheese, or served on a toasted baguette, the uses for this confit are only limited by your imagination. Features black cherries, fruit sugars, cane sure gar, Pays d"Oc white wine, lemon juice, and fruit pectin.
This slightly sweet confit made with Calvados, an apple brandy, and apple cider is divine. Use with a cheese plate or incorporate this confit into a recipe, however you use it, you will not be disappointed. This confit pairs well with Camembert or Brie and a nice white wine. Features cider, fruit sugars, cane sugar, apples, Calvados, fruit pectin and lemon juice.