|If you haven’t bought artisan preserved fruits before, you’re in for a treat. Just a few fruits of these wine-and-vinegar preserved delicacies on each plate turn a regular meal into a restaurant entrée, a plain scoop of ice cream into something that deserves a fancy French name. Robert Lambert, one of our favorite artisan producers, has created another all-natural hit, using the finest ingredients.
Robert Lambert is one of America’s great food artisans. He runs a boutique operation in California, the land of plenty. Within an hour’s drive or so, heritage fruits grow on trees owned by families for generations—small amounts of fruit waiting to be harvested and turned into microbatches of delicacies for those in the know.
Luscious black cherries, preserved in Merlot, add instant gourmet glamour to everything from plain grilled meats to ice cream. Photography by Claire Freierman.
|Robert preserves the fruits in wine, vinegar, herbs and spices, plus a small amount of sweetener (sugar and/or honey or grape juice). He likes to serve them on the plate next to meat or fish, like a pickle or a chutney, or in a ramekin on the side with the equally delicious preserving syrup. We like spooning both fruit and syrup over the meat or fish. It’s easy to deglaze the pan with some of the syrup and some stock to make a delicious sauce. We also love the fruits on top of ice cream, sorbet and plain cakes, where they turn something simple but good into something memorable. Add a bit of Chantilly (whipped cream), a mint or rosemary sprig, and suddenly a plain slice of pound cake becomes a “gâteau” that you can name after yourself or the guest of honor. Read the full review on TheNibble.com.|