The French Petite European Plum is also known as the Petite D’Agen plum. This plum was broughtfrom the French town of D’Agento California in the mid-1800s as a scion from France from the Agen Plum French Variety. It was introduced to the US by Pierre and Louis Pellier when they traveled to San Jose, California in 1956. The brothers arrived during the height of theGold Rush and started a nursery with the cuttings they brought with them from France. There began American’s love affair with European Plums which continues today. What Is Plum Bloom European Plums can be stored for a few weeks before they begin to lose their freshness. Of course, their firm golden flesh is best for fresh eating straight from the tree. These plums are very sweet, with a rich flavor andtender, fine textured flesh. They lend themselves to all types of preparations including drying and baking, preserving and for making sauces. Plums also make amazing liquors. Drying Your French Plums Dry plums in a wooden bowl. Sie haben als Nutzerin oder Nutzer das Recht, auf Antrag eine kostenlose Auskunft darüber zu erhalten, welche personenbezogenen Daten über Sie gespeichert wurden. Sie haben ausserdem das Recht auf Berichtigung falscher Daten und auf die Verarbeitungseinschränkung oder Löschung Ihrer personenbezogenen Daten. Sollten Sie annehmen, dass Ihre Daten unrechtmässig verarbeitet wurden, können Sie eine Beschwerde bei der zuständigen Aufsichtsbehörde einreichen. Richard P. Buchner (16 May 2012). Prune Production Manual. UCANR Publications. pp.75–. ISBN 978-1-60107-702-8.

The French love their pruneaux d’Agen and you will too. The stigma in the US with prunes is a sad fact of advertising pigeon-holing, Prunes are a delicious sweet treat and not just for seniors!

The "sustainable" designation covers all estates certified for using sustainable or High Environmental Value (level 3 Environmental Certification) techniques. A prune is a dried plum, most commonly from the European plum ( Prunus domestica). Not all plum species or varieties can be dried into prunes. [1] A prune is the firm-fleshed fruit (plum) of Prunus domestica varieties that have a high soluble solids content, and do not ferment during drying. [2] Use of the term "prune" for fresh plums is obsolete except when applied to varieties of plum grown for drying. [3]

French Plum Trees are partially self-fruitful. They are not great self pollinators and will produce more prolifically if given the opportunity to cross pollinate. They require another European variety like the French Petite European Plum Tree, French Improved European Prune Tree, or Green Gage Plumfor best pollination. Definitionen der verwendeten Begriffe (zum Beispiel «personenbezogene Daten» oder «Verarbeitung») finden Sie in Art. 4 der Datenschutzgrundverordnung (DSGVO) der Europäischen Union: https://dsgvo-gesetz.de/art-4-dsgvo/ SSL-Verschlüsselung a b c EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2012). "Scientific Opinion on the substantiation of health claims related to dried plums of 'prune' cultivars ( Prunus domestica L.) and maintenance of normal bowel function (ID 1164, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006". EFSA Journal. 10 (6): 2712. doi: 10.2903/j.efsa.2012.2712. Eaux de vie, a French term that translates to "waters of life," are clear, colourless fruit brandies that are crafted through the fermentation and double distillation of various fruits. Unlike liquors that are often sweetened, eaux de vie are unsweetened, offering a pure and unadulterated fruit essence that is both aromatic and potent. Eaux de vie are known for their clean, intense fruit flavour and are often enjoyed as a digestif after meals. They are also used by culinary enthusiasts to enhance the flavour of dishes and desserts. When served, they are typically presented in a slim, tulip-shaped glass to concentrate the aroma on the nose, enhancing the tasting experience.

The frosty look on the plum skin is known as bloom. This silver white dusty coating acts as a barrier against pests and bacteria. The wax likebloom is critical in sealing in the fruit’smoisture. In general, plums are naturally resistant to pests and many diseases, making them a fairly low maintenance fruit tree option. Making Vieille Prune,plum liquor, is a traditional French processto use up all yourexcess plums. It is the perfect wayto take advantage of a bumper crop of French plums while enjoying a little libation reward. Traditionally popular in regions like France, Germany, and Switzerland, eaux de vie can be made from a myriad of fruits, ranging from the familiar, such as pears, apples, and cherries, to the more exotic or wild varieties like raspberries, plums (mirabelle, damson), and even rowanberries. After distillation, the eau de vie is typically not aged for long periods, which is why it retains its clear appearance. If it is aged, it's usually in stainless steel tanks or glass containers to prevent the colour and flavour from being altered. Only a few eaux de vie are aged in wooden barrels, and they take on a slight colour if they are. The "Growing/vinification type" designation covers certified wines produced by biodynamic or organic methods, sustainably produced wines, and "environmentally friendly" wines that are not officially certified. These designations apply to recent vintages (the date of certification, if known, is specified in the estate description).These criteria concern the most recent vintages (the certificate dates are specified in the description of the winery, to the extent that this is known).

The "biodynamic" designation covers all estates certified for using biodynamic methods. They are accredited by one of the two official bodies, Demeter or Biodyvin. All wines produced by biodynamic methods are also certified as organic. The process of creating eaux de vie begins with selecting high-quality, ripe fruits. The fruit is then crushed and allowed to ferment, converting the natural sugars into alcohol. This fruit mash is then distilled, usually twice, to increase the alcohol content and to capture the delicate flavours and aromas of the fruit. The distillation must be done carefully; the art lies in being able to retain the essence of the fruit in the final product.

Nusbaumer Vieille Prune Details

Popular in a clafoutis or a plum sauce that has been cooked down, they are delightful served withmeats. A sweet plum sauce over ice cream isa sensationalfall dessert. With no sugar added, the quality of an eau de vie is directly related to the fruit used, making the selection and handling of the fruit critical to the distillation process. This artisanal craft results in a spirit that is both vibrant and elegant, reflecting the very essence of the fruit from which it is made.