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For this compote I used less sugar than usual, the pear 🍐 is already very sweet! However, the acidity is sufficient (PH 4) so that the bacteria do not reproduce. The pear contains a lot of water, consequently the compote is not very gelatinous, but to give it greater consistency I added a little liquid containing the pectin extracted from orange peels, apple peels and cores, cooked for a long time and then filtered.

The extra touch is given by the lavender flowers, from my garden, which give it a floral nuance, without being intrusive!

Lavender pears - compote

Only 2 left in stock
  • Aged Parmigiano Reggiano, Aged Pecorino

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