Mirabelle Plums

Credit: Mathilde de l'Ecotais

Sautéed in white wine, apple jelly, vanilla Mikados

Ingredients (6 people)

Making the sweet pie pastry mikados

  • 5 1/4 ounces butter (150 g)
  • 4 1/4 ounces confectioners’ sugar (120 g)
  • 10 1/2 ounces cake flour (300 g)
  • 1 egg
  • 2 1/2 ounces powdered vanilla (10 g)

Preparing the apple jelly

Preparing the garnish


  • confectioners’ sugar (SQ)
  • 1 3/4 ounces fresh almonds (50 g)


Step 1: Making the sweet pie pastry mikados

Cream the butter and sugar. Add the egg. Fold in the sifted flour, and last, the vanilla. Refrigerate for 1 hour.

Roll the dough into cylinders 1/20-1/10 inch (a few millimeters) in diameter, and 8 inches (20 cm) long. Leave to sit for 1 hour at room temperature.

Bake the Mikados on a Silpat mat for 10 minutes in a 302°F (150°C) convection oven. Let cool.

Step 2: Preparing the apple jelly

Soak the gelatin sheets in cold water.

Bring lemon juice, apple juice, sugar and white wine to a boil. Let cool a bit, then add the thoroughly drained gelatin sheets. Refrigerate.

Step 3: Preparing the garnish

Pit the plums without separating the two halves completely. Sauté in some butter and granulated sugar. Remove the fruit, deglaze with white wine, and reduce to a light, runny syrup.

Step 4: Presentation

Sprinkle the Mikados with confectioners’ sugar. Place the plums and their cooking juices in a shallow dessert dish. Sprinkle with fresh almonds, and garnish with apple jelly. Finish by placing the Mikados criss-cross on the plate.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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