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.
Feasting At Easter
2 weeks ago