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Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours. Once the fruit ...
One 15-ounce can apricots in syrup. 12 dried apricot halves (4 ounces) 1 1/4 cups apricot preserves. 1/2 cup sugar, plus more for coating. 2 envelopes unflavored powdered gelatin (4 1/2 teaspoons) ...
The pâte de fruit can be prepared through Step 4 and refrigerated, covered, for up to 1 week. Dab with paper towels before cutting and coating with sugar. Originally appeared: April 2018.
Plateau de fruits de mer has always been about excess (it dates back to 17th century aristocrats). So no skimping on the oysters, please. “I love clams, but you should have more oysters than ...
It is an incredible-tasting fruit. A fraise de bois tastes like you’ve never really eaten a strawberry before. Everything is magnified: It’s both much more acidic and much sweeter than any supermarket ...
French-style eaux de vie have made a comeback in the U.S. thanks to the farm-to-table movement. Dozens of distilleries are now crafting dry, fragrant spirits from fruits that might have been wasted.
The fraises des bois is not grown commercially in the US at any kind of scale; it doesn’t produce outstanding amounts of fruit and, most importantly, doesn’t ship well.
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