You know that subset of cooking that involves turning fruit into a prepared dessert? You amp it up various degress by stewing it or steeping it, in a process that involves sweetening, vanilla, and various amounts and/or types of spices and/or additional flavorings?
Okay, take the angelica flower and turn it into a dessert that way. The stewed with vanilla way, not the candied angelica root path. I think I’m learning why I like greens and galbanum so much...many reviewers mention a sharp bergamot, or herbal, or green opening on this. Me, I get the element of herbal waft an angelica plant offers, but nothing “sharp.” It’s in clear focus, yes, no blurring on the lens, but it doesn’t pierce the back of my nose or bite my tongue. It is just the aperitif that offers clarity before settling into an unabashed sweet (but not cloying) treat. The more time that goes on, the more almonds and amber take over, but always melded with vanilla.
Wait! I’ve got it! Angelique Noire, SAT-style:
ginger root : ginger chew
as
angelica plant : angelique noire
As plenty before me have noted, not much “noire” about it. (Excepting my personal peccadillo of enjoying a truffle--dark chocolate, not mushroom--of an evening...) Goes firmly in the “happy comfort” category for me.
images: fruit compote, dorisgoat on the "dorisandjillycook" blog (recipe for peach, cherry, and apple compote also at that link); candied ginger pieces, author
