Panier of Plenty

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

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This entry was published on August 9, 2012 at 2:53 pm. It’s filed under Cuisine, Europe, Food, France, French Culture, Garden, Home, La Vie Quotidienne, Languedoc Roussillon, Leisure, Life, Lifestyle, Mediterranean, Nature, Photography, Pyrénées, Recipes, Seasons, South of France, Summer, Travel, Vacance and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Mirabelles à l eau de vie

  1. Beautiful fruits and such wonderful vessels for these liqueurs. Rustic living at its best.

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