Thursday, 22 February 2007

Confiture Creation

Tonight I got to play in a professional kitchen. The Beau Rivage hotel invited me to a workshop. We made Pineapple, Mango and Rum confiture... how does that sound... Good eh?

It was a different method of jam making than I am used to. Rather than stewing down the fruit with sugar, this method basically makes a clear toffee in which fruit is boiled. Adding the fruit later in the process means that it doesn't break down as much, leaving a clearer syrup and attractive jewell-like fruit.

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