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Le Cordon Rose conserves

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michaelnrdx Apr 1, 2010 09:59 PM

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.

  1. heidipie Apr 2, 2010 09:02 PM

    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.

    1 Reply
    1. re: heidipie
      m
      michaelnrdx Apr 2, 2010 10:28 PM

      Did you use a wide pan?

    2. Becca Porter Apr 19, 2010 08:41 AM

      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
        z
        zamorski Apr 19, 2010 07:50 PM

        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
          m
          michaelnrdx Apr 23, 2010 12:04 PM

          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
            Becca Porter Apr 23, 2010 12:47 PM

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

            1. re: Becca Porter
              m
              michaelnrdx Apr 23, 2010 07:16 PM

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

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