This Friday, for the recipe of the day, head east! In Alsace-Lorraine precisely, the land of the mirabelle plum. And yet she is not originally from Western Europe ... but from the West. Legend has it that René II, the Duke of Anjou and Lorraine, planted the first mirabelliers in the 15th century in France. But she could have arrived in the region much earlier. The stones of this small fruit have been found in Roman archaeological excavations in the Vosges ...
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In any case, today three-quarters of world production grows in Lorraine! And this year, this beautiful spotted plum, very sweet, landed a little early. Now is the time to take advantage of it because the season is short! Mirabelle can be cooked both sweet and savory. With meat like pork, it goes very well, you can just add a handful of mirabelle plums in your sauce and the meat will caramelize. It can also be enjoyed for dessert with the famous pan-fried plums.
Ingredients
- 20 g butter
- 20g sugar
- 400 g of mirabelle plums
- 6 verbena leaves
- Small Shortbread
The steps of the recipe
1. Cut the fruit in half, brown them in a little butter.
2. When the mirabelles begin to brown, add a little sugar to caramelize them.
3. You can serve these mirabelles with some minced verbena leaves and some shortbread cookies on top. Nothing more: just the gluttony of the fruit!
If you have mirabelle plums at home, consume them quickly, they won't keep for more than three days at room temperature. But you can freeze them whole after washing, drying and pitting them. And then you make them stew in a saucepan with a little vanilla. It's perfect for dessert.
Where can you taste pan-fried mirabelle plums?
In Paris, at Café Mirabelle ... which bears its name well! The Alsatian Marion Goettlé cooks mirabelle plums with all the sauces. It offers in particular a brioche perdue, browned in a mixture of egg, milk and sugar, well caramelized in a pan. And this brioche, it accompanies it with pan-fried mirabelle plums and for total indulgence: a scoop of yogurt ice cream.
Marion Goettlé's recipe
- 4 slices of Brioche
- 1 egg
- 20g sugar
- 10 cl of milk
- Butter
Dip the slices of old brioches in a mixture of milk, egg and sugar. Caramelize the slice of brioche in a pan with butter and sugar. Add the mirabelle plums and serve with yogurt ice cream.