Rowan tree

Component	Main effect
Antioxidants (flavonoids, carotenoids)	Protect cells against oxidative stress, promote cardiovascular health
Organic acids(malic, sorbic)	Provide a tangy taste, slightly stimulate digestion
Soluble fibers(in small amounts in the jelly)	Help a little with satiety and digestion
Vitamin C	Cooking destroys a large part, but some may remain depending on the duration and temperature
Tannins	Astringent, provide a characteristic taste; may stimulate digestion, but can sometimes irritate a sensitive stomach

Rowan jelly

With the fruits of the rowan, I created a stimulating and original jelly that will delight your taste buds.

I picked these fruits in the upper Verdon, more precisely in the Allos valley, as always respecting the regeneration of the plant and also leaving food for the birds this winter. As you know, wild fruits are the main dish for the birds in our regions during the long winter months. That is why it is essential to preserve the shrubs and plants that provide seeds and fruits in winter, such as ivy, rose hips, hawthorn, and sloe... Hedges are the larders and shelters for birds and small animals.

This fruit is not edible as is for humans; the bitterness of this fruit comes from parasorbic acid and tannins, which are a protection for the plant against predators. The first frosts and cooking transform these compounds, making the tannins less aggressive and converting parasorbic acid into less bitter and non-toxic sorbic acid.

Sorb jelly then takes on a surprising flavor, slightly bitter and so fragrant. It has the elegance of coffee or dark chocolate with a hint of citrus flavor.

Sorb jelly

Main benefits of sorb

• Tonic and stimulating: thanks to the antioxidants and the natural acidity of the fruit.

• Aids digestion: tannins and organic acids slightly stimulate the stomach.

• A sweet and natural alternative to sugar: contains sugar, but the fruit provides a complex taste.

• Pleasure consumption: allows enjoying wild fruits in a gourmet way.

 Points to note

• The jellycontains almost no vitamin Cdue to cooking.

• The natural bitterness isreduced by cooking, adding apple, lemon, and sugar.

• Suitablefor most adults; to be tested or limited for people with sensitive stomachs or very young children.

Gourmet ideas

Toast and breads

1. Country bread or nut bread + unsalted butter

   • Spread a thin layer of butter, then the jelly: sweet-salty contrast.

2. Brioche or pancake

   • Topped with jelly and a bit of fresh cheese or ricotta.

3. Avocado toast

   • For an original taste: mashed avocado + jelly on top.

With cheeses

1. Fresh goat cheese

   • Spread the cheese on bread or crackers, add a bit of jelly.

2. Comté or Gruyère

   • Cut a small cube of cheese and dip it in the jelly → perfect sweet-salty snack.

3. Cheese platter

   • Offer a small pot of jelly next to soft or aged cheeses: everyone can taste.

In the kitchen

1. Quick vinaigrette

   • 1 tbsp of jelly + 2 tbsp of olive oil + 1 tbsp of vinegar + salt & pepper → for autumn salads or cheese.

2. Marinade for poultry or game

   • Jelly + mustard + herbs de Provence → brush on chicken or duck breast.

3. Quick dessert sauce

   • Jelly heated for 10 seconds in the microwave → pour over yogurt, cottage cheese, or panna cotta.

Drinks and syrups

1. Fruity herbal tea

   • 1 tsp of jelly in a cup of hot water → natural sugar + wild flavor.

2. Winter syrup

   • 1 tbsp in a glass of hot apple juice or cider → comforting and tonic.

     
     

     
     

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