There was no post on Wednesday due to a crisis. The featured recipe was to be a plum flaugnarde. To define flaugnarde, it is necessary to describe clafoutis. In the Limousin region of France, clafoutis is a baked dessert made of cherries blanketed by custard. The pits are left in the cherries as they are [...]
Archive for the ‘Italian plums’ Category
Custard’s last stand?
Posted in greengage plums, Italian plums on September 5, 2010 | Leave a Comment »
Marmeladenmeisterin
Posted in Italian plums, Jam on August 29, 2010 | Leave a Comment »
Egg-shaped and smooth, Italian plums, or Zwetschken, have a bluish-purple skin and yellow flesh that gradually darkens as the fruit ripens. It is easy to remove the pit; in fruit parlance they are freestone. Thursday I had the pleasure of picking two kilos here in town. Italian plums are the most widespread variety of plum [...]
