January and it is strawberry season. Specifically Korean and Japanese strawberries that is. This is practically the only time of the year that I eat strawberries. Apart from the erratic French gariguettes that come a couple of months later. IF they ever come that is. Fraises des bois and Mara des bois…I can only dream. Yes we do get strawberries on the supermarket shelves almost all year round. Call me picky but I don’t buy straws from Australia, New Zealand or the Americas, be it North or South. They just don’t dig as well as the Korean, Japanese or French fellas. Neither do I eat Driscoll’s
crappy strawberries. No offence guys but they just make you think that you are eating strawberries. So in reality and as snobbish I may sound, the “real” strawberry season is actually very short. For me at least. As seasonal as how these fruits had been in the past and should rightfully be so. Apart from buying and savoring them as it is, we often crack our heads to find ways to extend our days to enjoy them before the season closes. And what better way to lock in these flavours through making jams out of them, an age old method to “immortalise” the delicate sweetness the current season bequeaths upon us which alas, come so swiftly yet ends all too shortly.
So I begin my macaron tasting adventure with Pierre Herme’s macarons, and it’s a piece which does not need elaborate introduction, one whose name and fame precedes it. Macaron ispahan has been synonymously associated with Pierre Hermé for the longest time, though this unique combination of flavours were actually developed by Christine Ferber, a fellow French patissier whom I hold with the highest esteem for her ingenuinity of creating flavour combinations and art of making confitures. I had a brush of luck when I encountered her confitures in Taiwan but I decidedly gave it a miss. A bludy stoopid blooper now in retrospect. but that’s another story for another time.
Ispahan was incidentally, one of Ferber’s confiture creations which inspired PH so much that he created a “Fetish”, a whole line of delicious pastries out of it, from giantic petit gateau-sized macarons to tarts to croissants.
Rose, raspberries and lychee… who would have guessed.