Mirabelles à l eau de vie
With an abundance of mirabelles from the trees in the garden – wild
plums – I decided to make liqueur this year rather than jam.
The mirabelle harvest
Using a recipe where the fruit is cut at the base, and then lies
macerating for a month with eau de vie (in this case raisin, from 1977),
and a cinnamon stick (bâton de cannelle), the ‘ballon en verre’is now
filled and in the cool of the cellar. When ready, a sugar syrup is
added and the liquer will mature for another month (or two) before
transforming into a digestif.
L’eau de vie – 1977
Bâtons de cannelle
Now macerating for 1 month
This entry was published on August 9, 2012 at 2:53 pm. It’s filed under Cuisine
, French Culture
, La Vie Quotidienne
, Languedoc Roussillon
, South of France
and tagged After dinner
, Eau de vie
, yellow plums
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