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Le Cordon Rose conserves

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Has anyone ever tried making the Le Cordon Rose conserves in Rose Levy Beranbaum's The Cake Bible? I just thought the high fruit-low sugar method was such a clever idea, and want to hear about your experiences with it.

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  1. I had less than stunning success with the strawberry conserve. The liquid I was left with after blanching the berries took a long time to cook down and tasted sort of funny by the end.

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    1. I have made both the raspberry and the strawberry. The raspberry I made with frozen berries as we never see cheap fresh raspberries down here in Louisiana. It was exceptional! Absolutely amazing.

      I am fairly certain I messed up the strawberry. It was several years ago. It did not turn out great, but I believe it was user error.

      I am going to try it again this week with fresh berries and a better quality pot. I want it to stir into my homemade yogurt!

      4 Replies
      1. re: Becca Porter

        I can vouch for the raspberry. Intense, fresh raspberry flavour. It is really important to boil down the syrup as directed, otherwise it can turn out watery. The solids that you remove after "poaching" the berries will drain a lot of liquid, and I return this to the pot to boil down as well.

        1. re: Becca Porter

          Does anyone know if the sugar content of the recipe (from both added sugar and the natural fruit sugars) is high enough to preserve it?

          1. re: michaelnrdx

            What do you mean exactly? It is made to be canned.

            1. re: Becca Porter

              I mean is it around 65% sugar concentration like jam? Or is the sugar content (fruit + added sugar) lower than in regular jam?