In the Romagna hills with Rosa Fanti and her husband Carlo Cracco, who reveal the secret to a delicious persimmon and marron glacé jam
We are on the farm Sea View (that of the coast between Rimini and Cesenatico that can be seen on the horizon), of Carlo Cracco and his wife Pink Fanti, on the hills around Santarcangelo di Romagna. Here the landscape is enchanting and fruit is serious business.
Between rows of Trebbiano vines Red flame (ancient and precious) and centenary olive trees, ample space is in fact found by cherry and fig trees and, now that we are in season, some sweet persimmons "we have almost a hectare", she explains, which we reached for the first harvest of the estate. All around, the chef's tribe: his sons Pietro and Cesare, his in-laws and brother-in-law Nicola (with his wife and children), owner of a restaurant in the beautiful Romagna village: Osteria da Oreste.
The company, which is making the path towards organic certification, has its own innovative concept of sustainability that always refers to the sweet fruits of the earth "fruit, in addition to entering the menu of the starred restaurant (Carlo in the Galleria, in the Galleria Vittorio Emanuele in Milan, ed), is part of a project by recycling. With the peel of peaches and apricots for example, in collaboration with the company Favini, we obtain paper for our menus and for the gift boxes of our products. With peach and cherry pits, flours for cakes on sale in the pastry shop in the Galleria, in Milan .
From there, comes a delicious idea for an autumn persimmon-based jam: here it is exclusively for you.
The rest of the interview with Rosa and our service carried out on the farm, in October 2020 issue of La Cucina Italiana.
Persimmon and marron glacè jam
Preparation time: 20 minutes
Difficulty: easy
Ingredients for 3 jars of 250 g
8 ripe persimmons
150 g brown sugar
10 sage leaves
6 marron glacé
2 organic lemons
4 g pectin
1 vanilla bean
salt
Method
Clean the persimmons by removing the stalk and peel, and pour the pulp into a bowl.
Finely slice the yellow part of the lemon peel, obtaining zestas. Add them to the pulp and leave to macerate for a few minutes. Add the pectin, brown sugar, a pinch of salt and the vanilla pod, then transfer the mixture into a saucepan and bring to the boil slowly, stirring constantly. Add the juice of a lemon and continue to cook for a minute.
Remove from the heat and add the sage leaves, tied together with kitchen thread or enclosed in cheesecloth and mix. Let it rest for a few minutes, then remove the sage leaves and the vanilla bean.
In the meantime, clean the jar perfectly, break up 2 marron glacé for each jar and pour the hot mixture over it. Once the jars are closed, turn them upside down and leave them for 12 hours to create the vacuum.
Advice: this aromatic jam is ideal for filling shortcrust tartlets, perhaps with a dollop of whipped cream.
Also excellent with aged cheeses, such as pit cheeses.
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