Dulce Del Cabo - Pear & Honeybush - Large
Pear and Honeybush Sculpted Fruit Preserve is a show-stopping addition to your cheese platters or charcuterie boards. Handcrafted in small batches, its delicate cut-glass-inspired shapes make it a visual delight. The blend of fresh pear and honeybush tea-infused syrup brings a floral, fynbos twist that perfectly complements the pear’s subtle sweetness. Ideal for pairing with blue cheese, brie, goat’s cheese, ricotta, pancetta, almonds, and thyme, this preserve takes your tasting experience to the next level.
- Pear and Honeybush Sculpted Fruit Preserve
- Crafted in small batches for quality and freshness
- Features intricate shapes inspired by cut-glass patterns
- Ideal centrepiece for cheese platters or charcuterie boards
- Pear and Honeybush flavour includes fresh pear and honeybush tea-infused syrup
- Honeybush syrup adds local fynbos florals to enhance the pear's, subtle sweetness
- Pairs beautifully with blue cheese, brie, goat's cheese, ricotta, pancetta, almonds, and thyme
Dulce Del Cabo - Pear & Honeybush - Large
Pear and Honeybush Sculpted Fruit Preserve is a show-stopping addition to your cheese platters or charcuterie boards. Handcrafted in small batches, its delicate cut-glass-inspired shapes make it a visual delight. The blend of fresh pear and honeybush tea-infused syrup brings a floral, fynbos twist that perfectly complements the pear’s subtle sweetness. Ideal for pairing with blue cheese, brie, goat’s cheese, ricotta, pancetta, almonds, and thyme, this preserve takes your tasting experience to the next level.
- Pear and Honeybush Sculpted Fruit Preserve
- Crafted in small batches for quality and freshness
- Features intricate shapes inspired by cut-glass patterns
- Ideal centrepiece for cheese platters or charcuterie boards
- Pear and Honeybush flavour includes fresh pear and honeybush tea-infused syrup
- Honeybush syrup adds local fynbos florals to enhance the pear's, subtle sweetness
- Pairs beautifully with blue cheese, brie, goat's cheese, ricotta, pancetta, almonds, and thyme