|While wandering around a gourmet fruit market in Bondi Junction, I espied a tiny punnet of blackcurrants (125 grams) reduced from a crazy $7.50 to $1.50. How could I resist? I figured that fresh blackcurrants are not a popular berry choice amongst common shopping folk here in Australia, hence the reduced price.
Although well-known and well-loved in colder regions of the world, I suspect their incredible tartness scares many potential buyers away. You really need to cook them to take advantage of their amazing strong flavour, depth of colour and fruity tartness.
I covered them with quite a lot of sugar and water and simmered them slowly over a low heat for a few hours in a covered saucepan. By the time I returned, they were plumped and sweet, the syrup was fragrant and as deep purple as a rock band.
My original investment had made a 400ml jam-jar full of fruits in syrup. Here’s how I served the inaugural tablespoonful – on a cold mountain of vanilla-bean sorbet. Yes, it tasted as good as it looked. Next time guests turn up, this will be dessert.
Posted by Kurma on 7/1/10; 4:25:19 PM