Mirabelle Plum

This ephemeral jewel of late summer is an absolute concentrate of fructose and lactones (floral aromas). Its flesh is of such delicacy that any overcooking irreversibly destroys its aromatic framework, reducing it to a simple sweet jam. Gastronomy demands a lightning-fast approach: an express sous-vide poaching (a few minutes at 70°C) or a pass with a blowtorch flame to simply split its thin skin and release its nectar. It pairs masterfully with the lactic acidity of a fresh goat cheese.