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Makes about 2 1/2 cups
This is the beginning of stone fruit season in many places, and sometimes you get fruit that's not quite what you expected, hard, sour, or rough textured. In the spirit of mottainai I use these imperfect specimens to make a shrub (an old way to preserve fruit), using our Mishmish N33 blend.The best thing about this is that the fruit is perfectly edible and much improved by the process, the exact opposite of making a shrub with overripe fruit. Add to your desserts, use it to add life and acidity to savory dishes, to dress up salads, and in cocktails!
2 cups of assorted stone fruit, scrubbed, pitted*, and chopped
1 lemon, scrubbed, quartered, and cut into slices, seeds removed
1/2 - 1 cup sugar (depending on how sweet your fruit is)
2-3 Tbsp wine vinegar (either white or red is fine, amount will depend on acidity, some wine vinegars are above the standard 5%)
Salt, to taste
Add the fruit, sugar, and Mishmish to a 1 quart jar, seal, and shake gently to mix.
Allow to sit at room temperature until the sugar has fully dissolved and the fruit has given up some liquid. At least 12 hours but you can go up to 2-3 days.
Taste the liquid and add vinegar to taste (you want it somewhat sour). Add a bit of salt if you like (it will amplify the flavor a bit).
Will keep in a sealed jar in the fridge for at least a month.
* You can also place the pits at the bottom of the jar. They will create a slight almond flavor over time. I especially like doing this if I triple or quadruple the batch.
• Try a few pieces spooned over vanilla ice cream (you can eat the lemon rind and all).
• Make a simple salad by mixing the fruit and sauce with olive oil, a bit of fresh lemon juice, crumbled goat or sheep cheese, toasted nuts, and whatever greens you like. To add a bit of brightness try a pinch of Espelette pepper.
• It's a great base for alcoholic and non-alcoholic cocktails, stay tuned!
Food images and recipe © Christian Leue
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