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Pickled Figs
Black Mission figs bathed in a sweet syrup of red wine, cane sugar, balsamic vinegar, rosemary
and sea salt; try paring with grilled steak and rosemary roasted potatoes. Also delicious with fresh goat
cheeses, bleu d’auvergne, panna cotta, or old fashioned vanilla ice cream. Serve alongside a blue
cheese tarte and fresh salad greens.
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| 896919002026 UPC |
Net Weight 9oz |
Jar Size 3.5”X 2.75” X2.75” |
Case Size 12 |
| Case Dimension 12” X 9”X 4” |
Case Weight 13.5lbs. |
F.O.B Seattle, Washington |
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Pickled Prunes
Large pitted prunes are plumped with a syrup of cider vinegar, cane sugar, accented with coriander,
mustard seed, arbol chili, orange peel and bay leaf; a great accent to a selection of pate or as a side
with roast chicken or duck. Delicious as part of an open face sandwich of toasted country bread and
fresh ricotta. Arrange prunes on a platter with cornichon, pickled red onion, Dijon mustard and thick
slices of country pate. For dessert serve the prunes with pound cake and cream.
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| 89691900201 UPC |
Net Weight 9oz |
Jar Size 3.5”X 2.75” X2.75” |
Case Size 12 |
| Case Dimension 12” X 9”X 4” |
Case Weight 13.5lbs. |
F.O.B Seattle, Washington |
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Pickled Raisins
Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol
chili, and bay leaf; a wonderful paring with roasted pork loin, or grilled fresh sausages. For a great
side dish add the raisins to couscous pilaf or coleslaw salad with cider vinegar, olive oil and fresh
parsley. Gently warm pickled golden raisins in a skillet with a spoonful of olive oil, add a splash of
champagne vinegar, chopped parsley & toasted pine nuts, spoon over sea bass or sole.
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| 896919002040 UPC |
Net Weight 9oz |
Jar Size 3.5”X 2.75” X2.75” |
Case Size 12 |
| Case Dimension 12” X 9”X 4” |
Case Weight 13.5lbs. |
F.O.B Seattle, Washington |
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