Red Pepper Confit with Raspberry and Cayenne Pepper

The curtain rises. It reveals the Pepper, on the front of the stage, in all its roundness. His presence and gentleness make him particularly charismatic. And even more so when the Raspberry arrives, his tangy companion who accompanies his dance with great elegance. With its lively and small steps, the Cayenne Pepper brings this ballet of flavors to a close. The curtain falls. Applause. The Confit of Raspberry Peppers and Cayenne Pepper once again succeeded in its show. As he wins membership every time. Its most fervent fan is Roquefort, of course.

Ideal with Roquefort, Bleu or Cendré Chèvre. To be tested with a semi-cooked foie gras, a duck breast, in the base of a pie, in the realization of a sorbet...


  • Cane sugar (EU and non-EU origin), red 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 recipe for fruit roquefort toast

Customer Reviews

Based on 1 review
Graziella Bombara

Condiment incontournable pour un plateau de fromage. Se marie également bien pour accompagner le foie gras. Délicieux !

Merci pour votre suggestion du foie gras.

natural ingredients


Hérault (France)

#let's savor together