A classic, fig confit with goat cheese. Fresh, semi-dry, it's an alliance that works. And with the slivers of nuts that you bite into from time to time while savoring this confit, it doesn't just "work" anymore, it's just pure indulgence! Got a little goat cheese left?
Ideal with goat cheese, Maroilles cheese or blue-veined pasta. Can also be used as a less sweet jam...
- Figs 51% (EU and non-EU origin), sugars extracted from fruits, cane sugar, white Pays d'Oc wine, WALNUTS 1.7%, gelling agent: fruit pectin, concentrated lemon juice.
- Energy: 930kJ / 219kcal; Fat: 1.4g, of which fatty acids: 0.1g; Carbohydrates: 50g, of which sugars: 50g; Protein: 1.0g; Salt: 0.02g
Click here to see the recipe for fruit roquefort toast