Pear chutney with Penja pepper
This pear confit with Penja pepper, deliciously sweet and lightly spiced up with Penja pepper, is perfect with foie gras or with goat’s and sheep’s cheese. The pepper brings out the sweet fruitiness of the pear. Use this condiment in jams, verrines, as a table sauce, as a substitute for mustard or even in yoghurts.
The white Penja pepper used in this condiment is a grand cru pepper harvested when ripe in the province of Moungo, in Cameroon. This full-bodied pepper is a worldwide gastronomic delight. In 2014, it was the first African product to gain Protected Geographical Indication (PGI) status.
|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||pears (53%), cane sugar, fruit sugar, vin de Pays d'Oc, Penja pepper|
|(0.25%), gelling: fruit pectine.|
|pH 3.4 / Brix : 50|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|