Net content: 350 gr.

Figs 52%
Sugar 40%
Nuts 8%

Minimum order: 1 box with 6 glass jars (mixed order available)

Combinations:

The best accompaniment for this marmalade is with the foie gras of duck or of goose in tub (to my flavor), likewise combines very well with a cheeseboard.

Duck's foie gras recipe (4 people)

280 gr. of foie gras of duck stewed (it is found tinned or vacuum packed)
80 gr of figs marmalade with nuts (Yves Troadec)
100 gr of mesclum (mixture of lettuce)
60 gr of tomatoes cherry.
60 gr of nuts oil or olive oil
20 gr of sherry's vinegar
Salt
White pepper

Cutting four portion of foie gras, put it in dishes, on a side place the marmalade of figs with nuts and in the space that remains to put the mesclum, decorate the dish with the tomatoes cherry.

Doing a vinaigrette with the vinegar, the oil (preference oil nuts) the salt and the pepper.

Dress the salad with the vinaigrette at the moment to serve.

We have other jams that can be combined with several desserts. For instance, tart of cheese with jam of apricots, with brown almonds. Also to aromatize a mousse or accompaniment for ice creams.
Thanks to
Yves Troadec
Manager of Confitures Yves

Biography:

Born in France in the year 1965.

In 1981 there starts being employed as kitchen apprentice at the restaurant L'Auberge Bretone placed in the French bretaña and learns to work with the best products, acquiring great respect for everything related to cuisine. Day after day he has brought to perfection the trade employed at several restaurants of France classified in relais et chateaux (lodgings and castles).

In the year 1990 he starts as employed as kitchen chief at Switzerland in other " relais et chateau " near Lausanne on the coast of the lake Léman.

In the year 2001 he comes to l'Aleixar, Tarragona (Catalonia) near and inaugurates a center of congress and banquets.

Chef of cuisin in 2 restaurants placed in a golf courses.

From always his hobbie has been the creativity of new products, doing splendid combinations of flavors.

Nowadays, taking advantage of the possession of fruit-bearing trees in his property, the most natural thing to do was jams with these fruits that the same one gathers in the correct point of ripeness. So that he obtains a jams 100 % handmade and natural, as our grandmothers done.

Jams Yves Troadec