FreshPoint

Description:

Alice Waters discusses White Currant Berries in her book, Chez Panisse Fruit: ” White currants, sweeter and more delicate than red ones, need no service at all: you pull them off their stems and eat them like candy…Preserved red and white currants are a famous specialty of the French city of Bar-le-Duc, in Lorraine, where purists still follow a fourteenth-century recipe, using goose quills to poke the seeds out of each tiny currant before the berries are given a brief cooking in sugar syrup. Currant preserves are traditionally served with scones and cheese…white currants are extraordinarily beautiful, with a translucent skin that almost glows.”