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 Recipes :

- Solliès Purple Figs in Armagnac Brandy

- Baby Apples in Calvados Brandy

- Baby Pears in Pear Brandy

- Mini Pineapple Rings in Rum

- Black Pitted Cherries in Cointreau Brandy

- Pitted Apricots in Amaretto Brandy

Production Principles

‘Rafraichir’ (meaning,’to refresh’) is a culinary process in which alcohol is poured over fruit. We have carefully matched each type of fruit with a particular spirit to create a range of unique, subtle flavours.
The finished product has a maximum alcohol content by volume of 4.5 %.

 

Packaging:

2/5 - 2.125 ml tins
Cases of 6 tins

For:
- Restaurants: savoury and sweet dishes, desserts
- Patisserie:
layer cakes, decorations, etc.
- Ice creams:
toppings
- Caterers:
appetizers, mini glasses
- Bars:
cocktail garnishes, appetizers, etc…
 


All our products are made in our own kitchens.
 

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 Recipes :

- Whole White Peaches Peeled by Hand
  
Calibrated with 8 - 10 - 12 or 14 fruits

- Williams Pears Halves
  
Calibrated

- Whole Williams Pears with Stem
  
Calibrated with 8 - 10 or 12 fruits

Production Principles
Our fruit is hand picked and stored on single-layer trays.
From these trays we make a daily selection of perfectly mature fruit to obtain the finest flavours.
Peaches are peeled by hand only, pears are peeled using knives. We do not use any chemical products at all.
We grade our fruits into regular sizes, tin and syrup them by hand.
We retain stones, pips and stalks to add incomparable flavour to our whole peeled fruit.
 

Packaging:

2/5 - 2.125 ml tins
Cases of 6 tins

For:

- Restaurants: desserts, toppings, buffets, etc.
- Patisserie:
Charlottes, mousses, tarts, etc.
- Ice-creams:
Cups, toppings, etc.
- Caterers:
reception desserts, buffets, etc.
 


All our products are made in our own kitchens.
 



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 Recipes :

- Granny Smith Apples "Tarte Tatin" Style
Kettle poached apple slices covered by a caramel syrup.

- The "Melba" Peach
Kettle poached peach slices covered by a vanilla infused strawberry coulis.

- Small "Senga" Strawberries & Raspberry Coulis
Kettle poached strawberries covered by a "Willamette" raspberry coulis.

Production Principles

Each of these recipes is created from a single fruit variety, selected for colour and taste, and without the use of acidifiers or colorants.
A minimum of cooking is used to preserve textures and flavours, with very little added sugar.
The proportion of fruit to topping means the entire contents of the tin can be used.

 

Packaging:

2/5 - 2.125 ml tins
Cases of 6 tins
 

For:
- Restaurants: breakfast buffets, desserts, etc.
- Patisserie:
Toppings for tarts, etc.
- Ice creams:
toppings, decorations, etc.
- Caterers:
mini glasses, reception desserts, buffets, etc.
 


All our products are made in our own kitchens.
 



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- White Peach
 

Made with the same peaches peeled by hand for our whole fruit products, this pulp is obtained by processing it through fine sieves, without adding citric or ascorbic acid.

This very aromatic product is an ideal base for sorbets, cocktails and fruit sauces.

It may also be enjoyed as a cool, refreshing breakfast drink.

 

Packaging:

1 litre bottle

Cases of 6 units.

For:

- Restaurants & Catering
- Hôtels
- Ice cream and Pastries


All our products are made in our own kitchens.
 

© 2017 - Vergers de Gascogne - Cap Bio - 26, Boulevard du Biopole 32500 Fleurance - 05 62 62 27 08 - contact@vdg.fr  - Mentions légales - Réalisation Createk