Fruit Compotes

A puree of sweet and juicy wild apples, the intense purple color of pulp and aronia juice, the addition of a little brown sugar. A concentrate of vitamins and antioxidants with a surprising aroma and flavor.

With the addition of a little cane sugar, the hawthorn berries, with a sweet purée and an intense red color, make the buttered breakfast bread and shortcrust biscuits joyful, and go very well on a ricotta or ricotta mousse to fill a cheesecake.

A set of autumn fruits, the strawberry tree, the azerole and the pomegranate, which together create a not particularly sweet taste to be used for stuffing baked desserts but also to eat on toast with salted butter.