Mc2_Confipote “for red wine lovers”: black plums with star anise

by admin2205

Plums and star anise, along with numerous wines, all share dominant volatile compounds.

With this recipe, we wanted to demonstrate that the aromatic attraction between these compounds was strong enough, beyond the sweet taste, to attain the harmonic comfort zone with red wine. This recipe, half way between jam and compote, will surely delight you.

Moreover, you should note that other foods which are complementary to plums (smoked black tea, clove, cinnamon, lavender, pepper, basil, rose water, cranberry, blackcurrant and scotch) are all great leads to help you create your own versions of the Mc2_Confipote.

Confipote_Mc2 « pour amateur de vin rouge » : prunes noires à l’anis étoilé

Plums and star anise, along with numerous wines, all share dominant volatile compounds. With this recipe, we wanted to demonstrate that the… Sauces and Condiments Mc2_Confipote “for red wine lovers”: black plums with star anise European Print
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

8 grosses prunes noires mûres
sucre semoule
4 étoiles d’anis étoilé

INSTRUCTIONS

  1. Infusion d’anis étoilé : dans une casserole, placer 1/2 tasse d’eau à frémir. Déposer 2 étoiles d’anis et faire infuser, à couvert, pendant 6 minutes. Filtrer et réserver.
  2. Laver, dénoyauter et couper les prunes en quatre.
  3. Dans un saladier, mélanger les fruits avec la moitié de leur poids en sucre.
  4. Lorsque le sucre est fondu, placer le tout dans une casserole à fond épais et ajouter l’infusion d’anis étoilé.
  5. Faire bouillir à feu moyen pendant 10 minutes et ajouter les 2 autres étoiles d’anis étoilé, cuire encore 5 minutes à feu moyen et verser dans un pot Masson. Fermer et laisser refroidir..

NOTES

LA RECETTE EST TIRÉE DU LIVRE LA SÉLECTION CHARTIER 2011, P. 53

Aromatic Trail

The wine varieties that are complimentary to the plum, and therefore share a close molecular profile, are Malbec, more specifically from Argentina, and Sangiovese, ideally Tuscan and from a warm year, or from California

Aromatic Trick

Idéal sur un tataki de thon ou de saumon, sur une pièce de viande grillée, et sur un carpaccio de bœuf juste saisi en surface (le grillé de la viande entre en harmonie avec celui des poivrons et de l’huile de sésame grillée), ainsi que sur des canapés de pain grillé.

Use as lacquer or as a condiment for roasted pork tenderloin, as a garnish for a cheese plate – particularly with aged firm cheeses (such as very old gruyere and cheddar) if you wish to pair it with a red wine. You can also serve it for breakfast as a spread on toasts or as a topping for your morning yogurt.

THE SMOKED BLACK TEA LAPSANG SOUCHONG VERSION

You can also substitute the star anise infusion with half a teaspoon of black Lapsang Souchong tea. However, you still must add 2 star anise (step number 5 in directions), as they will appease the Confipote’s sweetness and soften the tannins of red wine, which in turn will lengthen its finish. You will have a Confipote that is subtly smoked, and will go perfectly well with oaky wines.

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