Softened fruits in their own syrup are a tradition across many parts of Europe. Confiture des vieux garçons is the name of a preserve beloved in France. Of course, this one comes from Cuisinier Gascon.
- 400 g powdered sugar
- 10 boxes of green cardamom
- 10 stars of cloves
- 10 grains of bodian (star anise, can be replaced with 1-2 whole stars)
- 800 g — 1 kg of a mixture of berries (to your taste: strawberries, blackberries, raspberries, blueberries, blueberries, currants) — in equal parts
- 300 ml of armagnac (can be replaced with cognac)
In a saucepan or large skillet, pour 600 ml of water and add the powdered sugar. Stir gently and wait until fully dissolved.
Place the spices in a small fabric pouch and tie it closed. Add the pouch and the berries to the saucepan. Bring to a boil, pour in the Armagnac, lower the heat and simmer for 1–2 minutes, stirring gently.
You’ll need a 1-liter jar. Sterilize it with boiling water, then carefully pour in the confiture. Drop the spice pouch into the jar as well. Let it sit like that for a couple of days. Then remove the spices — and enjoy.
Best consumed within two weeks :)
Perfect with cakes, ice cream, or simply with tea.
In a saucepan or large skillet, pour 600 ml of water and add the powdered sugar. Stir gently and wait until fully dissolved.
Place the spices in a small fabric pouch and tie it closed. Add the pouch and the berries to the saucepan. Bring to a boil, pour in the Armagnac, lower the heat and simmer for 1–2 minutes, stirring gently.
You’ll need a 1-liter jar. Sterilize it with boiling water, then carefully pour in the confiture. Drop the spice pouch into the jar as well. Let it sit like that for a couple of days. Then remove the spices — and enjoy.
Best consumed within two weeks :)
Perfect with cakes, ice cream, or simply with tea.
