Bar-de-Luc
This redcurrant conserve originated from Bar-le-Duc in the Lorraine region of France. In the authentic recipe, the seeds of the currants are removed, but it is just as delicious if this time-consuming task is not done. Serve it on thin toast or, as they do in France, with madeleine cakes or as the dessert known as Duchesse-le-Duc. This is scoops of vanilla ice cream, surrounded by a skirt of Bar-le-Duc, served with sweetened whipped cream and decorated with sugared violets.
This recipe is taken from The Art of Preserving by Emma Macdonald (£14.99, Nourish).
Ingredients
Metric
Imperial
- 500g of redcurrants, stripped from their stalks
- 750g of granulated sugar
Method
If you have the time, prick each redcurrant with a needle. This isn’t essential but does help the currants remain plump during cooking
- 500g of redcurrants, stripped from their stalks
Place the redcurrants in a bowl with the sugar and stir together. Cover and leave to macerate at room temperature for 24 hours
- 750g of granulated sugar
The next day, put the mixture in a saucepan, slowly bring to the boil and cook for 3 minutes. Remove the pan from the heat and leave to cool for 30 minutes until a skin starts to form
Meanwhile, sterilise 1 large jar or several smaller jars
Gently stir the mixture to evenly distribute the redcurrants and then ladle the conserve into the warmed, sterilised jars. Cover immediately with a waxed disc and a dampened cellophane round or lid. Label and store in a cool, dry, dark place. Eat within 3 months and refrigerate after opening
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
