Wednesday, October 10, 2012

Mirabelle Plum Conserve

The mirabelle plum is a small, orange plum with a full, sweet flavor. It has long been a specialty of the French region of Lorraine. Check out this delicious recipe for Mirabelle plum conserve...
2 pounds mirabelles, pitted and quartered
1 1/2 cups sugar
1 teaspoon freshly squeezed lemon juice
a few gratings of lemon zest
1 tablespoon gruner veltliner or sauvignon blanc
1/4 cup walnut pieces, lightly toasted

1) Combine the mirabelles, sugar, lemon juice and lemon zest in a mixing bowl and allow to macerate for 30 minutes. Turn the fruit-sugar mixture into a small preserving pan and gently bring to a boil. Remove from the heat and pour back into the mixing bowl. Press parchment paper onto the surface and refrigerate overnight.

2) The next day, turn the fruit-sugar mixture in a small preserving pan. Add the wine. Bring to a boil over high heat, and reduce quickly for four minutes, stirring frequently. Stir in the walnuts, and continue cooking to the gel point, another two to four minutes.

3) Ladle the hot preserve into prepared half-pint jars. Run a skewer around the inside edge of the jar to release any air pockets. Seal the jars and process in a boiling-water bath for 10 minutes.
Yields 1 1/2 pints

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