Onion confit, or slowly simmered onion jam, is usually served warm with foie gras (fat duck’s liver), but it is also excellent with black pudding, grilled or roast pork, chicken and duck. It also makes an original edible Christmas present.
If you know and like pepper jellies, you will probably enjoy this Green Tomato and Chili Jelly. In spite of being hot, is has a very subtle, slightly refreshing taste and is perfect paired with delicately seasoned dishes.
Quince is a funny-looking, chubby tangy fruit with an incredible aroma and a huge preserving potential. Quince-infused vodka requires some patience, but the subtle, slightly sweet, aromatic, amber-coloured result is definitely worth waiting for.
October is the best moment to look for (or ask for) green, unripe tomatoes, at least on my market. This delicate pickled salad with crunchy peppers and carrots never fails to impress those who taste it for the first time and who expect harsh acidity.
Vineyard peach has been planted in the vineyards since the XVIIth century to alert their owners of the mildew attacking precious vines. This peach with incredibly coloured flesh is juicy, tangy and perfect for flavoursome, beautiful jams.
Damson is the queen of all the plums and Damson Butter is the king of all the fruit butters. Traditionally it is prepared without sugar and simmered on low heat for many hours, in 2 or 3 days. Thanks to this process it keeps in jars for long years.
As a notorious sweet pepper pickler I decided this year to experiment with hot chilies. A big amount of garlic and delicate, sweetened vinegar proved a perfect pairing for the moderately hot Turkish variety called "aci sivri".
Moomins are characters created by Tove Jansson. If, like me, you are a Moomin fan, you will be thrilled to learn about the Moomins Cookbook, where I found this excellent pickle recipe. I have slightly modified it, leaving the Moomin spirit intact.