Comments on: A flood of fruit

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By: Rike

Rike — Mon, 22 Aug 2011 13:37:47 +0000

LinnieGayl, I made poached pears, too, as well as pear sauce.
The blackberries are of the wild variety. They grow in my best friend’s garden, and while she is on holiday in August, my parent, who live near her, may pick the ripe fruit, because they would be spoilt otherwise. My father asks each year start of August when my friend’s leaving, because he loves the berries so much! Anyway, last Saturday he and my mother brought me two big bowls of them, and I know that on other days they have picked that and more for themselves, as well.
In October I will be getting windfall apples from a colleague, which I usually make into applesauce.
Many people here have large gardens with more fruit than they can deal with, and when they find out you are happy to receive it, you usually end up with lots of offers. While that means a lot of work in the short run, it pays off later: Right now I have shelved 25 jars of jam, and that should last me until Christmas!

By: LinnieGayl AAR

LinnieGayl AAR — Sat, 20 Aug 2011 21:05:00 +0000

Rike, I so admire you for making all of that jam. Blackberries cost a lot here, so I only very rarely even buy a tiny container of them. When I do, I generally just clean them and eat them like that.

I too was curious about mirabelles. They sound like something I would like.

My mother used to make all different kinds of compotes, generally with late summer fruit mixtures of apples, pears, and plums. I really liked them, and am going to have to consider making some myself. I like Herta’s suggestion of throwing a bit of liquor in with them

Other than in a mixed compote, I have no recipes for pears at all, other than to poach them.

By: Rike

Rike — Wed, 17 Aug 2011 16:06:45 +0000

As Herta said. Sorry for not getting back earlier, but I was offline for two days. Mirabelles are the fruit in the picture above. They are rather common there (Central Europe), so I never considered whether they might be rare in the US. They taste both sweet and tangy, a very typical taste. The jam tastes lovely!

By: Herta

Herta — Tue, 16 Aug 2011 13:08:45 +0000

Mirabelles are small yellow plums and a compote is simply a mixture of fruit gently cooked (at least that’s what I do to make a compote) with a bit of sugar, cinnamon – if appropriate to the kind of fruit. You can eat this alone, with porridge, whipped cream or ice cream – throw a little liquer in and it’s even better.

By: LeeB.

LeeB. — Tue, 16 Aug 2011 01:22:04 +0000

I thought I was the only one who didn’t know what mirabelles are.

Isn’t a compote sort of like a coulis?

By: kathy

kathy — Tue, 16 Aug 2011 00:42:25 +0000

I want to know too what Victoria S wants to know.

By: Victoria S

Victoria S — Mon, 15 Aug 2011 19:35:49 +0000

Rike, I admire your fortitude. The only jam I ever had says Smuckers or Welches on the jar, so kudos to you for the canning. What are mirabelles? and what exactly is a compote? That’s one of those words I’ve seen, but don’t think I’ve ever had a compote.