Confiture De Vieux Garcon
- Ready In:
- 1440hrs 15mins
- Ingredients:
- 4
- Yields:
-
1 1/2 quarts
ingredients
- 1 pint strawberry, washed and hulled
- 1 pint raspberries, washed
- 1 pint boysenberries, washed (or currants or your choice)
- 1 liter armagnac (or other good quality brandy or eau de vie)
directions
- In a large glass jar, place the strawberries and pour about a third of the brandy over it and close the jar and store in a cool dry place.
- When rasberries are ripe, add to the jar, along with another third of the brandy.
- When the boysenberries (or currants) are ripe, add to the jar along with the rest of the brandy.
- Close the jar and replace in that cool, dark place for two to three months.
- To serve, place a few berries in the bottom of a cordial or brandy glass and fill with the confiture.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>