These chutneys and confits are cooked under vacuum, at a low temperature to preserve the organoleptic characteristics, textures, tastes, and flavours. They are cooked in brown sugar, with spices, wine or vinegar, and aromatics ... Favols thus offers the great classics (confit of onions and shallots) and encourages discovery with new recipes (Apricot gingerbread-style). Confits and chutneys can accompany meat and fish, foie gras or cheeses, seasonal vegetables, salads or raw vegetables, and can be used to brighten up a tart base or a stuffing, or even spread on toast as an aperitif!
Little aperitif idea: melted brie topped with one of our chutneys or confits - simply fabulous!
[Net Weight 110g-220 g depending on Option]