I had the great good fortune of spending some time yesterday with my friend the marketeer who has been on a canning roll in the last week: white peaches, apricots, strawberries, and (as of last night) cherries. Inspiration for some of this comes from the Eugenia Bone book, Well-Preserved, as well as Mes Confitures, by Christine Ferber. (Both of which were featured in the recent NY Times article; thanks to my incredibly generous friend, I now have copies of my own!) I love the focus on savory in the Bone book, and as the marketeer noted, the Ferber book has more of a preserved whole fruit approach which resembles that of my own preserving bible, the Oded Schwartz book, Preserving. I wonder if this is a more European approach to preserving?
We prepared cherries in wine last night, and while they'll have to sit for a little bit before we use them, I'm looking forward to sharing the bounty with the doctor once she returns from the wilds of Wisconsin.
In the meantime, I'm on the search for good fruit in alcohol recipes, so if anyone has ideas for recipes or sources for purchasing copious amounts of eau de vie (we will have a LOT of pears!), please post them here!
2 comments:
I made a second type of fruit preserves (white peach and nectarine) in the same pan that I had just made some strawberry balsamic jam (from the Eurgenia Bone cook) and, at the end of the cooking process, drizzled in some extra "syrup" (aka the wet stuff) I had saved after making apricot conserves. The added fruit flavors really punched up the peach/nectarine jam! It also saved me from having to scrub out the preserving pan (my true inspiration). I'm going to try and plan future preserving sessions to work with complementary ingredients like this again. Creativity inspired by sloth - that's me.
Yum! That sounds awesome and here's to sloth. :)
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