$24.00
Pistachio Spread
SKU: 49279
Confiture Parisienne continues to brighten up your taste buds, and returns with a brand-new, totally regressive recipe: Pâte à Tartiner Pistache!
In this jar, you'll find a real smooth cream made from almonds and pistachios from Spain, powdered sugar, a touch of Maymana orange blossom, and a hint of fleur de sel to give this new nugget a delicate taste.
Pistachio Spread can be eaten with a teaspoon, or simply add on brioche toast or, for the more curious, in a club sandwich with a slice of truffled ham.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Pistachio, Almond, Orange Blossom, Salt, Sugar, Milk Powder, Sunflower Oil. Contains: Eggs, Milk, Peanuts, Sesame, and Tree nuts.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
