Quetsche plum

Quetsche

What it is

The name travelled: Middle High German Zwetschge came through Vulgar Latin from damascena, the plum of Damascus, and reached French as quetsche by way of the German spoken in Lorraine. What settled in Alsace was a fruit dry enough to sit on raw pastry for forty minutes without soaking it.

In the kitchen

Halve and stone them, then pack them cut side up and standing on edge — laid flat, they empty their juice into the pastry. A tablespoon of ground almond or fine semolina underneath takes up what little escapes.

Goes with

Butter Almond Cinnamon Vanilla Kirsch Crème fraîche T55 flour White sugar

Same species

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

Also used with

Mirabelle eau-de-vie

In season alongside

Datterino tomato Grape Grape must Jabuticaba Nectarine Physalis

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