Lorraine is the only region in the world where there is such a high concentration of Mirabelle plum trees.
The "Queen of Lorraine", from orchards on the Côtes de Meuse is seen in the open air, or in home distilleries. The production of Mirabelle plums involves 27 villages and covers approximately 650 hectares.
The Mirabelle is delicious to eat, or great in sauces, tarts and jams.
Many producers, and also chefs, are still inventing new recipes based on the Mirabelle.

Mirabelle eau de vie
The manufacture of mirabelle eau de vie requires perfect-quality fruit. It is the only eau de vie in France which has an Appellation (Mirabelle de Lorraine), which guarantees to the consumer a quality and a particular geographical origin.

Mirabelle soufflé
For four:
4 fresh eggs
100g caster sugar
4 tbp mirabelle eau de vie
Cooking time: 10 minutes at 240 °

Separate the egg whites and yolks. Beat the whites into stiff peaks with 50g of the sugar. Beat the yolks with the other 50g of sugar until a pale, frothy mixture is obtained. Add the beaten yolks and the alcohol gently to the beaten whites. Put into a very hot oven and watch the cooking carefully.

Tart with Mirabelles and spéculoos (shortbread biscuit)
Preparation: 25 mins + 30 mins resting. Cooking time: 35 mins.
For six.
For the pastry: 250g flour, 125g unsalted butter, 65g icing sugar, 1 egg.
For the garnish: 100g spéculoos, 100g ricotta cheese, 1 egg, 600g Mirabelles, 40g caster sugar.

Prepare the sable pastry by combining flour, softened butter, sugar and egg. Make a ball, cover with plastic film and place in the fridge for 30mins. De-stone the Mirabelles, and place in a large bowl with the sugar. Put on one side. Crush the biscuits finely and mix with the ricotta. Add the egg and mix well. Preheat the oven to 190°c. Roll out the sable pastry fairly thin and place in a tart dish. Spread the base with the ricotta mixture. Then place the Mirabelles round side down on top, and cook in the oven for 35 mins.