Made with the best peaches and apricots from Girona, it is one of our classic and most-valued jams.
It is ideal on toast with Manchego or Camembert cheese, or with a chocolate cookie. It also goes well with Zamora cheese, with smoked salmon on toast, or vanilla ice cream.
This espelette pepper gelée is made with the flesh of the espelette pepper cooked with sugar and pectin to make it a light jelly. It has the texture and taste of a sweet fruit jelly. The final notes are spicy and fruity - very characteristic of the Basque espelette pepper and...
Membrillo is a typical dessert eaten in Spain, although it is also served with toast at the breakfast table. Crema de Membrillo is a sweet, very dense jelly made from the fruit of the quince tree. It is normally cut into thin slices and spread over plain toast or Idiazabal cheese,...