Constellation pear, fig and walnut chutney with pomegranate vinegar

To elaborate and produce this new confit recipe, Hédiard has partnered with Philippe Bruneton, elected France’s finest jam-maker in 2004, reputed for his slow cooking process which preserves the original flavour and texture of the fruit.

Harvested between the end of august and early october, the fruits are selected for their aromatic flesh and fresh flavours. The drop of pomegranate vinegar proffers the acidulous note to the sweetness of the fig and pear for a well-balanced recipe.

This Hédiard pear and fig confit can be enjoyed with a Hédiard classic french whole duck foie gras or with a selection of cheeses.