Apple and Lavander Compote

Apple and Lavander Compote

Apple and Lavander Compote

Apple and Lavander Compote

Apple and Lavander Compote

Apple and Lavander Compote

Apple and Lavander Compote

Reference MRC100B00430

Out-of-Stock

€3.18

A real concentrated of flavor and goodness enclosed in a small and precious jar. This exquisite jam will perfectly accompany your desire for sweetness. To taste with biscuits or to enhance of fresh or aged cheeses, it will be a truly exciting combination of flavors.

Tipologia: Confettura mele e olio essenziale di lavanda
Produttore: Ambrosia
Prodotto in: Marche (Italia)
Peso netto: 100gr

Excellent apple puree enriched by the unmistakable scent of Conero lavender. A simple but good product made by a small family-run laboratory.

Brand ambrosia

Condition New

Ambrosia di Grossi Alex. Via della Repubblica, 7. Sirolo (AN). The "Craftsmen of nature", this is the slogan of the Ambrosia company from Sirolo. A slogan that is also a philosophy of their life. The purpose of this small company, located right in the wonderful Conero Park, is to grow high-quality products, to turn them in high quality products. On their crops, followed with love and passion, quality fruits and vegetables grow, without any help from pesticides or fertilizers, with the intention to bring ancient tastes on our tables.

Apple 53%, sugar cane, lemon juice, lavender essential oil 0,07%. Nutritional value for 100 gr: Energy Kcal 123,1 Kj 515,0. Fats 0,0 g. of which satured fatty acids 0,0 g. Proteins 0,1 g. Carbohydrates 32 g. of which sugar 29,7 g. Dietary fiber 1,0 g. Salt 6,6 mg.

General Information: Preserves can be consumed au naturel or cooked. How to eat: Preserves are delicious spread on warm bread or on a buttered focaccia or cookies. They pair well also with meat, instead of sauces, and with hard and savoury cheeses. Due to the high percentage of fruit, extra preserves are scrumptious also enjoyed by itself, as a dessert. The preserves can be used also to make baked desserts: pies, cookies and cakes.

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