Grilled Baby Chickens with Juniper Butter and Italian Plum Conserve

Poussins aux Baies de Genièvre et aux Culs de Poulets

Preparation info
  • Yield

    6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

I have assumed a serving of one half Cornish hen per person, but you can use a whole one if you prefer. I used to make this conserve with fallen Lombardes I picked up along the road on my walks.

Ingredients

  • 1 pound Italian prune plums, washed
  • cup brown sugar
  • 2

Method

Put the plums, brown sugar, wine, clove, 5 of the powdered juniper berries, the vinegar, a pinch of salt, half the lemon rind, and ½ teaspoon of the cracked pepper in a large saucepan and bring to a boil. Simmer down until the mixture is thick and very little liquid is left. Put the compote in the blender with 3 tablespoons of the butter and puree very fine. Transfer to a small serving bowl.