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It’s not the proper kind, not the real deal, the one that you let boil in huge copper pans and then leave in your basements for a couple of months for it to develop it perfect flavour. You make it, you scoff it (tu le fais, tu le bâfres). Fast, preferably, because it doesn’t keep well due to the low amount of sugar used. Shame ain’t it (ça craint, non). More claptrap! (Plus de sornettes!)Read Mirabelle jam It's in season, it's gorgeously golden and sweet, it's the Mirabelle plum! It's likely to be unknown to most of you who live outside France - it grows in the Lorraine and Vosges region, as the clever pictogram on my map shows: It's the princess of plums and the plum of princesses. Yes. You'll enjoy it as such, or cut in quarters (painstakingly), and artistically arranged on a More claptrap! (Plus de sornettes!)Read Mirabelle plum tart  |
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