BLOND GRAPE 250G
2,50 €
10,00 €
/
kg
Under the sun...
Our sun-kissed blond grapes have been selected for their amber-yellow color and their intense, fruity and sweet taste.Ingredients
Raisins, sunflower oil, preservative: sulfur dioxide.
Information in bold is intended for people with intolerances or allergies. Sunflower oil is only used to prevent the raisins from sticking to each other. Possible traces of peanuts, other nuts, sesame seeds, cereals containing gluten and soy.
Grapes origin: South Africa
NUTRITIONAL SUPPLY
average nutritional intake per 100g
| Energy | 1385 kJ/326 kcal |
| Fat | 0.6g |
| Of which saturates | 0g |
| Carbohydrates | 76g |
| Of which sugar | 67g |
| Fiber | 3.8g |
| Proteins | 2.6g |
| Salt | 0.03g |
| Magnesium | |
| VNR percentage | 28 |
| Copper | 0.28 mg |
| Iron | |
| Manganese | |
| Phosphorus | |
| Potassium | |
| Vitamin B6 | |
| Vitamin E | |
| Calcium | |
| AR percentage | |
| Proteins | 2.6g |
Delivery
Free delivery from 35€
Fast delivery: 2 to 3 working days the day after shipment
Secure payment
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Related recipes
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Dried fruit and chocolate beggars
Preheat the oven to grill position.
Toast the flaked almonds for 2 minutes, stirring them occasionally.
Heat the blanched pistachios , grapes and cranberries in the oven for 1 min.
Melt 1/3 of the dark chocolate in a bain-marie, then pour it over the unmelted 2/3 and stir to melt everything.
On parchment paper or a silicone plate, then spread the chocolate, forming small pastilles, then decorate with the dried fruits.
Store the chocolate in the refrigerator for 30 minutes so that it crystallizes and enjoy.
Crispy winter fruit chaplain
Preheat the oven to 190°C (th. 6-7).
Wash all the fruit.
Cut the apples into large 2 cm cubes without peeling them.
Peel the pears and cut them equally.
Brush a sheet of pastry with melted butter and sprinkle with icing sugar.
Then place the diced apples and pears and 1/2 apricots in the center.
Sprinkle everything with flaked almonds and raisins , then sprinkle with marsala.
Close the foil by folding the edges and hold it in place using a wooden pick.
Place the papillotes on a baking tray and cook them for 10 minutes at 190°C.
Taste the chaplains immediately.
Contised pork medallion with dried fruits, leek fondue
Cut the leeks in half lengthwise and wash them in cold water.
Remove the green part and finely slice the rest.
Heat 30g of butter in a pan without coloring it, then add the leeks and a pinch of salt, cook over low heat for 10 minutes.
At the end of cooking, add 15cl of cream and ground pepper.
Preheat the oven to 180°C.
Cut the pork tenderloins into 12 medallions.
Finely dice the dried apricots , raisins and hazelnuts , then mix them.
Cut the pork medallions in the center, making a pocket, then stuff it with the dried fruit mixture.
Salt and pepper.
Heat cooking oil in a pan and sear both sides of the medallions.
Then remove them from the pan and place them on a baking sheet, then finish cooking in the oven at 180°C for 6 to 8 minutes.
Deglaze the pan with the white wine, add 30g of butter then 5cl of cream and let reduce.
Adjust seasoning.
Serve this sauce with the medallions and leeks.
