Comments on: Dried plums poached in spiced red wine https://www.jimdrohman.com/blog/2014/04/06/dried-plums-poached-in-spiced-red-wine/ Tue, 08 Apr 2014 17:57:06 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Tomi Kent-smith https://www.jimdrohman.com/blog/2014/04/06/dried-plums-poached-in-spiced-red-wine/#comment-1906 Tue, 08 Apr 2014 17:57:06 +0000 https://www.jimdrohman.com/?p=4116#comment-1906 In reply to Jim.

Great – I was going to try Fernand Point’s recipe but as you know his recipes are brief and to the point without the things we are used to in more modern recipes.

]]> By: Jim https://www.jimdrohman.com/blog/2014/04/06/dried-plums-poached-in-spiced-red-wine/#comment-1903 Mon, 07 Apr 2014 20:28:10 +0000 https://www.jimdrohman.com/?p=4116#comment-1903 In reply to Tomi Kent-smith.

We have tried experiments both with and without crust. Most traditional recipes that I have seen for tourteau poitevin do not use a crust, but depending on how runny your batter is, a crust can be helpful. The photo showed a trial at Le Pichet that did not use a crust, as you noted.

I will try to get the recipe for this dish posted later this week.

]]> By: Tomi Kent-smith https://www.jimdrohman.com/blog/2014/04/06/dried-plums-poached-in-spiced-red-wine/#comment-1902 Mon, 07 Apr 2014 20:20:26 +0000 https://www.jimdrohman.com/?p=4116#comment-1902 Your Tourteau Fromage does not appear to be prepared in a pastry shell. Would you be willing to share a recipe so that I could try my hand?

Thank you

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