Reines-claudes a L'eau De Vie
Ingredients
Directions
Prepare
Cut the stems of the green grapes halfway and prick them.
Place the grapes in a pot and add enough water to cover them.
Heat
Heat the pot on the stove, stirring occasionally, until the water is hot but not boiling.
Remove the pot from the heat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green gages
- The fruit itself, providing the main flavour and texture of the dish.
- Sugar
- Adds sweetness and helps preserve the fruit.
The step that matters
Heating the water until hot but not boiling. Gentle heat softens the fruit and keeps its skins intact. A rolling boil can split the skins and turn the fruit mushy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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