A QUICK PLUM PIE and l. a. saison du brame.

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Now we have had a variety of barbecues since we gained to France six weeks prior to now, just because we will be able to and because the choices for it are so unusual inside the United Kingdom – specifically in September. 

When we have been kids we only ate out of doors if it used to be a family picnic.  Then it may well be sandwiches from a biscuit tin covered with greaseproof paper, buns from one different, all washed down with flasks of tea or bottles of father.  No alcohol used to be involved apart from we stopped at the pub at the means by which residing; dad and mom, aunts and uncles sipping respectively pints of beer and Babycham external at wooden benches while kids and cousins waited throughout the automobile, happy with further pop and a bag of crisps.  It used to be the 1950’s and 60’s and “al fresco” used to be a period of time we have been however to hear.

In my twenties I only ate out of doors if there used to be a barbeque.  Munching crozzled sausages and burgers in buns previous than they gained too cold, scarves and cardigans helpful for the reason that air grew cold.  I was 28 after I gained my first British Buyer’s Passport from the Put up Place of work with the intention to pass to Paris for a longer weekend.  That used to be the principle time I truly ate a proper meal out of doors, served via waiters at a table at the pavement.

The vendage (grape harvest) has come early this year, starting as briefly for the reason that ultimate week of August in some vineyards to the north folks.  To our satisfaction so has le brame – the rutting of the deer.  Each and every week prior to now we have been finishing our meal out of doors, considering of donning our jumpers, paying attention to the crickets and the foxes throughout the surrounding fields.  It used to be a complete moon and we heard the principle title no longer long after the sun had long past down and the moon nevertheless emerging.  It’s an unmistakable, deep and mournful mooing noise.

The first actual time I heard it used to be only a few years prior to now, on moving to our house at some point of a space, the noise woke me up at about two throughout the morning.  My first concept that there were no cows anywhere on the subject of us on the other hand briefly further deer joined in, the noise coming from each side, from each and every little little bit of wooded area surrounding us.  It took me only a few sleepy mins to figure out what it used to be.  It went on for hours and we climbed out of the mattress room window in our pyjamas onto the roof of the successfully house to hear it accurately and spot the shadowy type of a stag moving about throughout the moonlight.  Magical stuff.

For this out of doors meal I rustled up a quick plum pie.  A couple of days previous than I had baked throughout the oven some nectarines and a few ordinary plums of all colours that have been left over and former their largest, moderately than throw them at the compost heap.  I used a pack of ready made, ready rolled shortcrust pastry (pâte brisée) to line a deep Pyrex pie dish, spread the plums into it and crowned it with a quick, all-in-one sponge made with 4ozs flour and a couple of eggs.  Delicious.




more or less 500g of mixed plums and nectarines

2 tblsp demerara sugar

1 tsp ground cinnamon

1 pack of ready made, ready rolled shortcrust pastry

4oz spreadable butter

4oz self raising flour

4 ounces caster sugar

2 eggs




Preheat the oven to 180C / 160 fan.


Halve the plums and quarter the nectarines.  Lay in a unmarried layer in a baking dish and sprinkle with the demerara sugar and ground cinnamon.  Bake for roughly 30 minutes or until gentle.


Line a deep 20cm pie dish or tin with the pastry.  Spread the plums on high of the pastry.


Put the butter, caster sugar, flour and eggs proper right into a bowl and beat with {an electrical} hand mixer until blank.  Beat in a dash of milk if the mix seems stiff. 


Spread the sponge mixture over the fruit and stage the easiest.  Bake for 30-40 mins until the sponge is golden brown and finished. 


Serve warmth or cold, dusted with icing sugar if most well-liked, with cream, custard or ice cream.


Cuts into 8 slices.

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