La Mirabelle Miel

Background and History

La Mirabelle Miel, or "Honey Mirabelle," is a traditional dessert that hails from the Lorraine region in northeastern France. This delightful dish showcases the mirabelle plum, a small, sweet, and golden-colored fruit that typically peaks in the late summer. The mirabelle plum has been a staple in French culinary traditions since its introduction in the 15th century. As a prized specialty, it even enjoys an official protected designation of origin (PDO) status within its native region.

Historically, the mirabelle plum arrived in Lorraine through the marriage of Duke René II and Isabella of Lorraine. This union brought mirabelle trees to the region, where they have flourished ever since. The inclusion of honey in this recipe complements the fruit's natural sweetness, offering a delectable balance that has pleased the palate of many generations.

Ingredients

• Mirabelle plums - 500g, pitted and halved
• Honey - 100ml
• Butter - 50g
• Almond powder - 100g
• Flour - 150g
• Sugar - 100g
• Baking powder - 1 teaspoon
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Cinnamon - 1 teaspoon (optional)

Preparation

Preparing the Ingredients

1. Start by thoroughly rinsing the mirabelle plums under cold water. This will ensure they are free of any dirt or pesticides.
2. Once clean, gently pit and halve the mirabelle plums, placing them aside to dry on a paper towel.
3. In a mixing bowl, combine the flour, almond powder, and baking powder. Stir the mixture until well blended.
4. In a separate bowl, beat the eggs until they are light and frothy. Add the sugar, vanilla extract, and a pinch of salt, then whisk until fully combined.

Combining the Ingredients

1. Melt the butter gently in a saucepan over low heat. Once melted, add the honey and stir continuously until the two are thoroughly mixed. This will form the base of our mixture.
2. Gently fold the honey and butter mixture into the bowl with the beaten eggs. Ensure the mixture is uniform and silky.
3. Gradually add the dry ingredient mixture to the wet ingredients, stirring consistently to avoid lumps. The goal is to achieve a smooth batter.
4. If desired, add a teaspoon of cinnamon for an aromatic twist.

Assembly and Cooking

1. Preheat your oven to 180°C (356°F). This will ensure it is ready for baking soon.
2. Line the base of a round cake tin with parchment paper to prevent sticking.
3. Pour the batter into the lined cake tin, smoothing the surface with a spatula.
4. Artfully arrange the dried mirabelle plums on top of the batter, pressing them gently into the batter.
5. Place the cake tin in the oven and bake for approximately 45 minutes. Use a cooking timer to check at the 35-minute mark. The cake should be golden brown and a toothpick inserted into the center should come out clean when it's fully cooked.

Serving and Enjoyment

After the cake has cooled slightly, carefully remove it from the tin and transfer to a serving platter. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, highlighting the sweetness of the mirabelle and the rich notes of the honey. A sprinkle of toasted almonds can also serve as a lovely finishing touch for added texture.

La Mirabelle Miel is best enjoyed with a cup of freshly brewed coffee or a light herbal tea, allowing the flavors of the dessert to truly shine. Whether served warm from the oven or at room temperature, this dish offers a fragrant journey through the traditions of Lorraine.