Apricot jam with Timut pepper - Maison Perrotte

Presentation of apricot jam with Timut pepper - Maison Perrotte

A signature recipe from Chef Stéphan Perrotte : Timut pepper, also called grapefruit pepper , originally from Nepal, develops its citrus flavors, without acidity, which wonderfully enhance the melting sweetness of the apricot . An original marriage that will appeal to gourmets in search of discovery.

BRAND HISTORY

The story of Maison Perrotte jams begins with the choice of exceptional products. It is with meticulousness and unfailing passion that Stéphan Perrotte, world jam champion and best jam maker in France , selects the best fruits. It started at the end of 2013 , in the family kitchen. His grandmother passed on his passion for fruit to him. Previously, the apprentice champion was a butcher, a baker, a dad. But it is a surplus of strawberries from a local producer that will light the fire of the rocket and the cauldrons . Step by step, building a place that opens up the field of possibilities around the fruit, broadening visions, giving scale to projects, activating cooperation and exchanges in a spirit of freedom and trust, these are the objectives of the “ Maison Perrotte ”. It thus combines several sets of textures and different levels of flavors without extending any one for the benefit of another. Stéphan Perrotte composes, mastering traditional know-how and cooking sciences .

RECIPES

On toast for breakfast (a great classic), on crepes or pancakes, to fill muffins, cupcakes and madeleines, to accompany your yogurts and cottage cheeses, to enhance a roast pork with apricot.

INGREDIENTS AND PACKAGING

Prepared with 62g of fruit per 100g. Total sugar content: 50g per 100g.

Apricot 62%, sugar, lemon juice, gelling agent: fruit pectin, Timut pepper 0.05%.

210g jar