PONTHIER puree, coulies and sorbets

Fruit purees from France

PONTHIER puree, coulies and sorbets Ponthier`s fruit purees are characterized by their particularly intense color and authentic taste. Ponthier offers top quality products.

The fresh purees can be stored for 3 - 5 days at +2°C to +6°C when opened.
PONTHIER puree, coulies and sorbets Fruit purees from France

Ponthier`s fruit purees are characterized by their particularly intense color and authentic taste. Ponthier offers top quality products.

The fresh purees can be stored for 3 - 5 days at +2°C to +6°C when opened.

  • History Ponthier

    Fruit purees with French flair

    1946
    Andre Ponthier and his wife set up a fruit trading company. At the same time they invest in land and build apple trees, mulberry trees and raspberry bushes on. The family belong to the time around 80 hectares of apple trees, which will keep for many years.
    1986
    Andre Ponthier developed a range of frozen red fruits from the region (strawberries, raspberries, blackberries, blueberries and redcurrants).
    1989
    Having gained experience in the orchards of the family and later supervised the production, Yves Ponthier takes over management of the family business together with his wife.
    1993
    The first frozen purees come up and are quickly becoming known for their quality: Prices Bol dOr Inter Glace and Maison de la Qualite be awarded by the Association for confectioners in Tokyo.
    1998
    Yves Ponthier introduces another innovation and provides the first product range of chilled purees, a real alternative to frozen purees, which are very convenient not only, but also preserve color and flavor of the fruit.
    2015
    Ponthier introduces a new range of vegetable purees with 100% vegetable content, which is frozen and chilled available: Tomato, Red Bell Pepper, Yellow Bell Pepper, carrot and pumpkin.


    copyright text: ponthier.net
  • Cocktails with Ponthier purees


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  • Ponthier puree from fruits

    perfect for the kitchen or cocktail (bar)

    Their prepared savory creations differ from others through the use of Ponthier fruit purees instead of traditional pasteurized fruit juices.
    The result is a cocktail with fruit texture, the taste of fresh fruit and natural colors. A big difference that will convince the end user who is sensitive to quality and health food.
    The use of purees in cocktails today is still limited to a small circle of insiders in the scene bars and bars of luxury hotels.
    The approximately 30 available purees of the Ponthier range open the door to new and original creations in your kitchen or bar.


    copyright text: ponthier.net
  • Melon ice cream flavored with rosemary and raspberries


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  • Escalope de foie gras and beetroot


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    For the beetroot puree
    500g PONTHIER vegetable puree beetroot
    30g butter
    Salt
    White pepper from the mill

    Cook the PONTHIER beetroot vegetable puree over medium heat for about fifteen minutes
    Cook (the puree should darken and lose water). With salt and white
    Season with pepper, add a walnut-sized piece of butter, then mix until the consistency is not homogeneous enough.

    Vegetable side dish
    6 yellow mini beets
    6 mini red beetroot `Chioggia`
    25cl chicken stock
    5cl olive oil

    Peel the yellow mini beets and the mini `Chioggia` beets, blanch for 2 minutes, then pour over the chicken stock and olive oil.

    Fried foie gras
    Cut the foie gras into slices and fry without fat in a hot pan
    and season both sides with salt and pepper.

    ARRANGE
    2 yellow mini beets and 2 `Chioggia` beets and the cooked beetroot
    Arrange the puree. Place a fried slice of foie gras on top of the puree.

    Option: Make a basic sauce from caramelized sugar deglazed with vinegar. Season with PONTHIER orange fruit puree and duck jus and serve.

  • Red Blueberry Smoothie

    Ingredients for 1 glass (20cl)

    10cl blueberry puree PONTHIER
    4cl strawberry puree PONTHIER
    1cl banana puree PONTHIER
    4cl pomegranate tea
    6 ice cubes

    Put all ingredients in a blender (stand mixer) and puree.


    copyright text: ponthier.net
  • Black cherry coconut granita


    copyright photo: ponthier.net
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