This pineapple confit with Penja pepper, is delightfully sweet and delicately enhanced with Penja pepper, and is perfect in stews served with crunchy vegetables. Also delicious with game, hard cheese (Emmental, Comté...) or foie gras.
This confit has been made with white Penja pepper. This grand cru pepper is harvested when ripe in the province of Moungo, in Cameroon. Grown in rich well balanced soils this full-bodied pepper is a worldwide gastronomic delight. In 2014, it was the first African product to gain Protected Geographical Indication (PGI) status. This white pepper from Cameroon is one of the last Piper nigrum vinesto be plantedoutside its original habitat (in India). The first pepper plants were planted in Penja in the 1930’s.
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 855 kJ / 205 kcal
VN Matière grasse (fat) : 0.2 g
Dont acide gras saturés (of which saturated fat) : 0 g
VN Glucides (carbohydrate) : 50 g
Dont sucres (of which sugars) : 50 g
VN Protéines (protein) : 0.2 g
Vn Sel (salt) : 0.04 g
|Ingredients||pineapple 54%, cane sugar, fruits sugar, white Oc wine, gelling:|
|fruit pectin, Penja pepper 0.25%.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|