Figs stuffed with foie gras is a specialty of Brive La Gaillarde in the South-west of France. Groliere take dried Figs and poach them in Pineau des Charentes, a fortified wine, and then fill them generously with Duck Foie Gras. The result is a perfect salty-sweet combination of whole duck foie gras and a whole dried fig, a superb explosion of flavours.
Just perfect served with an aperitif or as part of a cheese plate. We recommend refrigerating for a few hours before serving for the best experience.
ABOUT THE PRODUCER
In 1960, Jeanne Grolière decided to dedicate herself to making conserves according to Périgord and family traditions. Using recipes, passed down from her parents and grandparents, she made her products in her own kitchen and sold them herself at the market each week. She developed a devoted group of regular customers and as her sales increased, she and her husband invested in a small workshop for making her conserves in their own home. As word of mouth increased the demand for her superb products she decided to create a new, bigger, more modern production facility in 1980 to manage the increasing sales. Today the Company is run by Jeanne’s two sons, Jean-Marc and Jacques who carry on the fine traditions of excellence instilled in them by their mother.