Black Cherry Confit
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- by La Maison Du Piment
- France
Hailing from the Basque Country of France and made from cherries harvested at their peak ripeness, this Black Cherry Confit is a sweet and tart confection. The succulent, juicy fruit spread pairs exceptionally well with smooth, nutty sheep’s milk cheeses from the same region, like Pyrénées Brebis or Ossau-Iraty.
“Sweet and sour at the same time, this Black Cherry Confit is bursting with the flavor of ripe cherries. It’s a unique spread to offer to guests on a cheeseboard or to elevate your favorite breakfast dishes like yogurt or oatmeal.”
Black Cherries, Sugar, Lemon Juice, Pectin.
- Black Cherry Confit is made from cherries harvested at their peak ripeness.
- They can only be collected once the tree is considered mature enough to harvest.
- It takes about a decade for black cherry trees to mature enough for harvesting. Such black cherry trees are recognizable by their cracked, dark gray bark, long, shiny leaves, and almond-like fragrance.
- Once picked, the cherries are preserved using the confit process. Confit is a generic term used to describe food that’s cooked in fat, oil, grease, or syrup.
- When sealed and stored in a cool, dark place, confit can last for months or even years.
- It’s one of the oldest ways to preserve food and is commonly used in the southwest of France—as is the case in the small village of Ustaritz in the Pyrénées-Atlantiques region where the Black Cherry Confit originates.
- Vincent Darritchon, the producer behind La Maison du Piment, first started his business in 1996, when he began harvesting and packaging Espelette peppers, a cultivar found in his native French Basque Country.
- He soon expanded his product line to include other specialties of the region, including his sweet-yet-tart black cherry confit.
- Basque Country is known for its black cherries, and each year the village of Itxassou hosts a cherry festival.
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