Seedless grapes
The undisputed ally of hot foie gras.
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Description
What could be more unpleasant than finding seeds in a grape seed? What could be longer than peeling grapes to obtain the pulp? The solution: skinless and seedless grapes.
Ideal for your dishes in sauce such as hot liver with Sauternes and grapes but also your duck breasts and aiguilettes, cheeses, pies or quail with grapes.
Ingredients
Grapes,
Water,
Sugar,
Acidifying,
Aintioxygen.
| Déclaration nutritionnelle pour 100g | |||||||
| Énergie | Matières Grasses | Dont AGS | Glucides | Dont sucres | Protéines | Sel | |
| 258 kJ | 61 kcal | 0,10g | 0,0g | 15g | 13,91g | 0,30g | 0,004g |
Features
- packaging : Preserved (canned)
- food preservation : to be kept dry
Tasting tip :
The advantage of this fruit is that it absorbs cooking juices while remaining melting. It is thus transformed into an ideal and light accompaniment.
Reheat the grapes in the "exudate" of the pan-fried liver and serve them hot or cold as decoration for your gourmet salads. More original variant: you can caramelize your grapes in a little honey: the result is magical and fast.
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