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satsuma plum clafouti

Satsuma plum clafouti

Sometimes called Indian blood plum, the large plum used in this recipe has a distinctive dark red to purple fibrous flesh, is extremely juicy, pleasantly sweet, and is the plum most often found canned. Canned apricots or peaches can be substituted for the plums. A delicious time-and waist-saving recipe. Note
Mirepoix

Mirepoix

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.
PEACH & ROSE FRANGIPANE TART

Peach & rose frangipane tart

Available at some nurseries, rose geranium is an aromatic member of the geranium family. Use the leaves to scent a madeira or butter cake, before baking, line cake pan with leaves. The tart shell is suitable to freeze. Note