Mirabelle eau-de-vie

Eau-de-vie de mirabelle

What it is

Lorraine grows the great majority of the world's mirabelles, in a season of barely six weeks in August, and the fruit bruises too easily to travel far - distilling was how the surplus was kept. The eau-de-vie is clear and unsweetened, so the honeyed note in the glass belongs to the plum and not to any sugar.

In the kitchen

Warm it in the hand before flaming a tart or a souffle omelette, since a spirit straight from a cold cupboard will not light. To macerate, one part spirit to four of halved mirabelles with a spoon of sugar, sealed for a month, gives you the fruit for the tart and the syrup for its glaze.

Goes with

Mirabelle Cream Almond Vanilla Butter Apricot Honey Quetsche plum

Same species

Bergeron apricot Almond Almond flour Almond oil Amardine Amarena cherry in syrup

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