I went for a run in a solid summer rain this afternoon, and returned home to the refreshment of some ripe mirabelle plums, straight off the tree. But the next couple of days will be devoted, at least in part, to picking and processing the plum bounty before the rain ruins them all.
The mirabelle plum tree in our garden is small miracle. When we moved here almost 20 years ago, it was a stubby, dead stump. The previous owners told us the ‘peach’ tree that had been on that spot had long since succumbed to old age, they had just never gotten around to pulling up the roots. It was in a quiet corner of the garden, they had planted flowers all around, so the stump was left untended and unnoticed.
The pear tree, the green gage plum tree, the apple trees, the cherry trees, all the redcurrant bushes and raspberry canes: These got all the attention for many years. Then pear tree died one hot summer; the green gage plum tree started dropping large branches like leaves, and the raspberries were too shaded by a large cherry tree to produce. All are gone now.
But the dry stump? It sprouted after a couple of years, and we were curious to see what would happen. What happened was a mirabelle plum tree, the discreet bearer of a few tart, golden plums every year. Until this year, when the tree suddenly thrust out 10 kgs of delicious plums.
The mirabelle plum (Prunus domestica subsp. syriaca) is thought to have been introduced to Europe from Asia Minor and was established in France by the 16th century.
The Lorraine region of the country produces 15,000 tonnes of the fruit annually, 90% of which is made into jam or eau-de-vie. A non-native crop that has, like many other favorite European fruits, thrived in its adopted home.
My first batch of mirabelle jam, a simple concoction of plum halves macerated overnight in sugar, cooked up into a fine treat.
Today’s jam version will include a few sprigs of fresh thyme from the garden. Tomorrow’s mirabelles will go into making a few batches of different liquors: vodka, brandy, eau-de-vie. All to be aged and served up in winter.