D Chevaux Posted August 20, 2010 Share Posted August 20, 2010 Today I have been given a big bag of Mirabelles. I have never cooked with these before, can anyone suggest some good recipies please?Thank you. Link to comment Share on other sites More sharing options...
Loirette Posted August 20, 2010 Share Posted August 20, 2010 Hi Mme BretagneWe have loads of mirabelles and I mainly bottle them for later to make pies and crumbles, I also make jam. But as a quick a very tasty dessert, I buy some ready rolled puff pastry (made with butter) and cut the mirabelles in half and remove the stones (which come out very easily). I then lay the mirabelles cut side up on the pastry leaving a small edge all around and sprinkle lightly with castor sugar and bake at 180 until nicely coloured and pastry is crisp. Serve warm, with cream, icecream or creme anglaise - delicious. Link to comment Share on other sites More sharing options...
D Chevaux Posted August 20, 2010 Author Share Posted August 20, 2010 Loirette, thanks. I'll try out your recipe, it sounds good! Link to comment Share on other sites More sharing options...
5-element Posted August 20, 2010 Share Posted August 20, 2010 Aaaaaaahhhh - tarte aux mirabelles, how delicious!I understand that this year is not so good for mirabelles generally - so Loirette, you are very lucky!!!Anyway they don't grow around here - better in North-East France, around the Vosges area? Link to comment Share on other sites More sharing options...
Hereford Posted August 20, 2010 Share Posted August 20, 2010 Clafoutis is good with plums of any kind.mrs H Link to comment Share on other sites More sharing options...
Joe Posted August 20, 2010 Share Posted August 20, 2010 I have a recipe for jam.Very nice indeed,makes about 2.5ltr of jam.2 kilos Mirabelles1.6 kilos sugarPit the fruit,and pour over sugar.Coat the fruits with sugar and leave in a covered bowl overnight.juice will be released.Next in a large pot,bring the fruit to the boil until a temp' of 220f is reached stirring to keep from burning.starting at 219f,use the saucer test to see if it will gel,repeat until it sets.ladle very hot into sterile jars,seal,cool,upside down(to create a vacume seal).I would have scanned the recipe but scanner is not working. Link to comment Share on other sites More sharing options...
mint Posted August 20, 2010 Share Posted August 20, 2010 The mirabelle tree from which I got kilos and kilos of mirabelles last year is all but barren this year so 5-e you're right about it being not such a good year for these fruits.To balance things out a bit, the bullaces are fantastic and the tree that I know is already laden with huge fruit.Gengulphus from this Forum tells me that bullaces are very good for making bullace liqueur so that's a plus. On the minus side, I am now practically teetotal! Link to comment Share on other sites More sharing options...
D Chevaux Posted August 20, 2010 Author Share Posted August 20, 2010 Thanks for your useful information. I appreciate the jam recipe you have given Joe. Can't wait to get started! Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now