Back in 2002, almost a year ago today, while staying overnight in Grasse, France, we had the most amazing dinner at a tiny four-table restaurant on the edge of town, where the owner was the cook and waitress. For dessert I had a white nectarine sorbet that blew my mind and it was that stone fruit creation that was the inspiration for our apricot jam that we made for the first time a month later after we returned to the U.S.
In all the years of owning this company I never paid tribute to this until now. Why? Well, white stone fruits when cooked have a sort of pale color which isn't as beautiful as cooked darker colored fruit.
But I have decided who cares about the color, because it is the flavor that counts here, and so with a big drum roll I present our ode to Grasse and that wonderful restaurant and the sorbet.
This time I am using a viking pearl white nectarine, because I am more partial to nectarines than peaches, so while not exactly the same, in jam form it will be better because nectarines are a bit more tangy.
viking pearl white nectarine jam $16 per jar. Sold out.
Discount case $176. Sold out.