Recipe no. 529 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 238.
Ingredients
- must
- apples
- pears
Preparation
- Preparing the mustTake ten litres of must and put it into a copper basin. Reduce by half after skimming it well.
- Adding the fruitThrow a kilo of peeled apples cut into quarters and as much tender pears into the basin. Let cook and continue skimming.
- Stirring and cookingDo not stop stirring the bottom with a wooden spatula. Toward the end of the cooking, lower the heat.
- Testing the cookingCarry out the test given in the previous recipe to make sure the jam is cooked. The fruit must be well ripe and tender, otherwise cook it first or reduce it to marmalade.
Reboul's text
529. Southern-style compound raisiné
Take ten litres of must and put it, as in the previous recipe, into a copper basin; reduce by half after skimming it well. At this point throw into the basin a kilo of peeled apples cut into quarters and as much tender pears; let cook and continue skimming. Do not stop stirring the bottom with a wooden spatula. Toward the end of the cooking, lower the heat.
Carry out the test we described in the previous recipe to make sure the jam is cooked. Raw fruit is only to be used this way on condition it is well ripe and tender. If it is somewhat hard, it should be cooked beforehand, or reduced to marmalade. In this last case it would only be added once the must had acquired more consistency.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| moust | must |
| poumo | apples |
| pero | pears |
| escumadouiro | skimmer |
| espatulo | spatula |
| marmelado | marmalade |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 529, page 238. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.