TYPIK APRICOT & VANILLA FROM MADAGASCAR JAM

TYPIK Apricot & Vanilla from Madagascar Jam

The Kairouan apricot variety comes from the production of Selima.
Slowly ripe under the Mediterranean sun, the apricots are picked at just ripe to combine flavours and fragrances of this delicate fruit with highly nutritious values. Indeed, the richness of apricot polyphenols and carotenoids attributes to it biological virtues, protective of the liver and heart.
Vanilla from Madagascar contains the highest level of vanillin. It is therefore the most fragrant of all. Mediterranean Gourmet imports it directly from Flora, a cultivator based on a part of the island, rich for its fertile soil. This spice day a true role of 100% natural aroma enhancer, the reason why TYPIK Apricot & Vanilla from Madagascar Jam contains nothing but only apricots, sugar, pectin (vegetable compound) and lemon.

GOURMENT TIPS:

• The TYPIK Apricot & Vanilla from Madagascar Jam can be enjoyed naturally on bread, toasted or not, for breakfast or any other gourmet break. Well matched with cheese such as Melun brie. The powerful and dense taste of this cheese will be particularly accentuated.
• Our gourmet loves the almond tart, this fine pastry that he revisits by adding the TYPIK Apricot & Vanilla from Madagascar Jam and the TYPIK Orange Blossom Honey (product link). To do this, whisk 80 gr (2,8 oz) of butter with 100 gr (3,5 oz) of sugar before adding 4 eggs and 100 gr (3,5 oz) of almonds. Then line a puff pastry in a nice tart mould and brush it generously with TYPIK Apricot & Vanilla from Madagascar Jam. Pour over the previous mixture and bake for 30 minutes in a hot oven (180°). Take the pie out of the oven and let cool for 15 minutes. Unmould and drizzle with TYPIK Orange Blossom Honey after sprinkle with icing sugar. A summer delight.

COMMITTED FOR REAL:

The producers selected to prepare this gourmet TYPIK Apricot and Vanilla Jam from Madagascar are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.