PLUMS À L’AIGRE-DOUX
Ripe but fine plums. Wipe and
prick with needle. Make a syrup as
for poires à l’aigre-doux, adding
cloves and nutmeg instead of
lemon, put them into the boiling
syrup. Take each one out as soon
as the skin is lightly broken. Strain
them in a sieve, add the juice to the
syrup, reboil it and pour on to the
fruit in pots.
MELON À L’AIGRE-DOUX
Good for serving with a cold
chicken or ham.
Peel a 3-lb melon, throw away
the seeds, cut in pieces the size of a