Frozen crushed fruit and compotées

Red Rhubarb Frozen Compotée

Poland

PRODUCT BENEFITS

Frambosa variety
A delicious pink colour, reflecting the variety
A tender, melt-in-the-mouth texture
Sweet and tangy notes, subtly fruity, which balance vegetal freshness and indulgence

Ponthier has selected Frambosa red rhubarb, grown on the fertile black soil of Poland, renowned for its mineral richness and its ability to bring out the full expression of the fruit. This compotée reveals a delicious pink colour, reflecting the variety, and a tender, melt-in-the-mouth texture that is particularly pleasant on the palate. It offers sweet and tangy notes, subtly fruity, which balance vegetal freshness and indulgence. Carefully crafted from rigorously selected raw materials, this 100% natural recipe recreates the intensity of fresh fruit. Ready to use, it is perfect for inserts, desserts, tarts, verrines or ice creams.

Harvest period:

JAN
FEB
MAR
APR
MAY
JUNE
JULY
AUG
SEP
OCT
NOV
DEC

Brix : 13

Frambosa red rhubarb 89.5%, sugar 10%, thickener: carob seed flour.

Acidity

6/10
Bitterness

2/10
Sugar

4/10
Length of flavour

9/10

Red rhubarb 89%, sugar 10%, carob seed flour

average per 100g

Energy value

223kJ or/53 kcal
Fat

0g (of which saturates : 0)
Carbohydrate

11.3g (of which sugars : 11.3g)
Protein

0.7g
Salt

0g

Storage before defrosting: 30 months at -18°C (0°F)
Defrosting: +2 / 4°C (+35 / 42°F) for 2 to 3 days
Storage after defrosting: 10 days at +2 / 4°C (+35 / 42°F)

Following thawing, homogenise using a spatula.

After light homogenisation, the compotées can be used directly in verrines, to marbelise a mixture, sorbet or ice cream. For other applications such as gelatinous inserts, they will need to be textured hot or cold.

1 kg available.

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Our frozen or refrigerated fruit purees, compotes, pureed fruits, and fruit coulis for all food service professionals

At our facilities in Corrèze, we have been working since 1946 to preserve the original flavor of carefully selected raw ingredients. Our frozen or refrigerated fruit purees, compotes, pureed fruits, fruit coulis, and IQF fruits, as well as vacuum-cooked chestnuts, are designed to meet the technical and creative needs of all culinary professionals (chefs, pastry chefs, ice cream makers, mixologists, and artisan producers).

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