Wednesday, August 13, 2014

Fruit glorious fruit - Mirabelle

Tiny and sweet, in a 'boozy' pie (as a friend called it), a mixed fruit tart, jam or simply left on the table for nibbles, this years Mirabelle are delicious and bountiful.


For the August Chamonix Ladies Book Club meeting (pot luck buffet) I used the following pie recipe...

Pastry case 
800g of pitted Mirabelles (any plums would do)
1 egg
120g sugar
100g slivered almonds
65g melted butter
100ml 'eau de vie de prune' (this is basically a distilled clear alcohol made from plums but grappa could be used as a substitute or just leave it out altogether!)

Pre-heat the oven to 180°c and bake blind the pastry case for 5 mins
Put the fruit into the pastry case and cook for a further 15 mins
Mix the sugar, egg, butter, almonds and alcohol (I used only a small shot glass full)
Cook for 20 mins or until golden

the bouquet was for Sylvie, this months book club host
... for the kids I substituted the alcohol and slivered almonds for wild raspberries, rhubarb and powdered almonds...


... and a simple plum jam was turned into something a little special with the addition of a few spoons of lavender honey.


Oh how the garden is good to us!!

7 comments:

  1. That sounds delicious. Yes, garden bounty is wonderful. Even if it keeps us so busy.

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  2. What a delight, the gardens bounty is a truly wonderful thing. I loved the recipe for the pie. Have a good week.

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  3. Yum! Looks beautiful, too... always a bonus!

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  4. this all looks heavenly!!! (and delicious!!!!!!)

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  5. Oh my goodness my mouth is watering. It looks so delicious.

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  6. So many beautiful and tasty things we can create from our harvest :)

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  7. It looks so yummy.
    Hugs,
    Meredith

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