Watch out: fresh fruits of the season! The Mirabelle plum of the Lorraine region is among the most ephemeral fruits: it lasts six weeks and then it is gone. We really like this fugacity. And to make it even more rare it is combined with one of the most sought-after spices, saffron. After it has been carefully dried, we mix it with the precious hand-cut Mirabelle halves, it is let infused for 24 hours before cooking everything in a pot. The combination of Mirabelle and Saffron is like tasting a summer magnified with exotic notes. Like the taste of Indian summer so to speak.
Mirabelle de Lorraine, unrefined cane sugar, saffron pistil, lemon, natural pectin. Jar 250G. Total sugar content 57%. Prepared with 60G of fruit for 40G of unrefined cane sugar.
SWEET: On toast, a pancake, or cottage cheese, in a clafouti. SALTY: in a sauce with white meat, in a tagine.
SWEET: on a slice of farmhouse bread or in a cottage cheese
fig, cane sugar, blackcurrant, lemon, cranberry, blackcurrant pepper, citrus pectin
SWeet: on a slice of country bread with butter and semi-salted butter or in a fromage blanc.
SALTY: with foie gras, and long-ripened cheeses (e.g. old Comté)
The story behind the recipe
Confiture Parisienne likes to take you to unknown lands with recipes that seem to be classic, but with that little extra ingredient that brings that "little something extra".
To start the festive season, we propose a fig and blackcurrant pepper jam... blackcurrant pepper. All French of course and made in our laboratory in Paris!
A jam that will work just as well in the morning when you get out of bed on your toast as it will with a cheeseboard.
But what is blackcurrant pepper? It is a spice made from blackcurrant buds that have been ground to a powder.
The buds used in this way do not have the sweetness of blackcurrant but add a little "pepperiness" while retaining the slight acidity of blackcurrant.
This spice with its woody and floral notes enhances the "round" taste of the (very) large pieces of figs for a unique and addictive recipe.