Red Pepper Confit with Raspberry and Cayenne Pepper

The curtain rises. It reveals the Bell Pepper, at the front of the stage, in all its roundness. Its presence and sweetness make it particularly charismatic. And even more so when the Raspberry arrives, its tangy companion who accompanies its dance with great elegance. With its quick and small steps, the Cayenne Pepper concludes this ballet of flavors. The curtain falls. Applause. The Raspberry and Cayenne Pepper Bell Pepper Confit has once again succeeded in its show. As it always wins over its audience. Its most fervent fan is Roquefort, of course.

Made in France in our artisanal workshop in the South of France (Le Bosc, Hérault).

 Ideal with Roquefort, Bleu or Ash Goat Cheese. To try with a half-cooked foie gras, a duck breast, as a tart base, in the making of a sorbet…

 125 g

• Ingredients
• Nutritional values
• Recipes

• Cane sugar (EU and non-EU origin), red bell peppers 48%, raspberries 13%, Cayenne pepper 0.1%, gelling agent: fruit pectin.
• Energy: 1021kJ / 240kcal; Fat: <0.5g, of which fatty acids: <0.1g; Carbohydrates: 58g, of which sugars: 57g; Protein: 0.7g; Salt: 0.85g
• Click here to see the fruit roquefort tartine recipe