This Australian rainforest fruit confit has an amazingly aromatic, cinnamon and clove flavour and is great as a garnish for almost any dessert or served with ice cream or yoghurt on its own or with other fruits (bananas, mango, stone fruits). Try riberry fruit confit with a good Australian soft cheese, some baked ricotta or a classic Australian cheese plate. There’s nothing as impactful as a chocolate mousse with riberry confit either in the middle or as a garnish.
Even though they are preserved with a sugaring process and are obviously sweetened, they are also good in salads and stir-fries or over meat. Try them to a mushroom risotto. Remember, you can always reduce the sweetness by adding a little top quality, red wine vinegar.
Add some riberry fruit confit and a dash of the syrup to a salsa made with some sweet corn kernels, diced bell peppers and Spanish onion and some chopped chilli to taste. Use the riberry fruit confit syrup in mineral water or add some to a wheat beer. Try them in a little reduced balsamic vinegar or add a few berries to a quality beef jus. Ideal in a rich beef sauce scented with Alpine pepper.
If you’re not yet drooling in anticipation at all these ideas, just add a few riberries and a splash of the riberry fruit confit syrup to a chilled glass of champagne or a Riberry Vodkatini while you contemplate your menu.