Let me introduce a new category. The market.
A collection of random thoughts – and perhaps, recipes – about my favourite fruits and vegs from the market.
Last week, I picked up some English plums from Waitrose. Yes, the bag simply said English plums. And I guess – just like all flings – it’s always right not to ask too many questions.
All I know is that they were as pink as the sky is grey. The colour of blushing cheeks and lips bitten just so.
As I made my way through the bottom of the bag, on the very same day, it made me think about that theory my best-friend Anna-Sarah came up with years ago.
The theory of pips and stones.
According to which people can be sorted into two categories. Pip-fruit lovers and stone-fruit fanatics.
I’m certainly the latter, with raspberries as the only exception. Because, yes, you’re allowed an exception.
So do you think you are a pip or a stone?
As a reminder for myself, the English-French translation for my very favourite plum varieties.
Reine-Claude = greengage.
Mirabelle = mirabelle.
Quetsche = damson.
And while I’m at it, did you know plums is prunes in French. And prunes is pruneaux.
A few ideas for desserts…
Poached plum with horchata ice-cream and plum gel.
Tonka bean cheesecake, candied plum skins, plum granita and sorbet.
Plum and rose consommé with tapioca and sacristain, basil foam.
Warm white chocolate fondant, roasted olive-oil plum, plum curd, candied black olives.
Iced yoghurt with mead-poached plums, rapeseed crumbs, and nougat honeycomb.
What are your favourite flavour combinations for plum?
In French, we say pour des prunes [literally, for plums] when we mean for nothing.
This saying seemingly dates back from the crusade times, when the crusaders came back from Damascus with for only victory the memories of the beautiful plum trees they ate from over there.
To which the king answered: ‘What? Don’t tell me you went to Damascus only for plums.”.
And for the record, if you hear pour du beurre, it means just the same.
I can’t take my eyes off Tara’s beautiful bounty. I think you might like it.
And her recipe for brown butter plum cobbler too!