Paul Cézanne nature morte au pomme..
|Still life in apple and or orange
still life in apple
|Presentation of the painter
Birth:19 in January, 1839 Aix-en-Provence, France
death:22 in October, 1906 Aix-en-Provence, France
He(It) studied as study of rights
This painter belongs to the movement of the impressionism. He is considered as the precursor of the cubism.
Description of the work :
They are a member of a series of six paint of still life executed in 1899 in his(her) Parisian workshop
|Possible recipe :
Oranges caramelized in the sherbet of citrus fruits
STAGE 2Pelez oranges to the bursar(vegetable peeler). Boil a big volume of water.
STAGE 3Posez oranges on a clingfilm. Add 3 pinches of sugar above and below the orange then give 3 to 4 tours(towers,ballots) of movie around the orange, in both senses(directions).
STAGE 4Plongez oranges packed in the boiling water. Cover and let cook during 30 – 35 min, over a low heat.
STAGE 5 once cooks, plunge oranges into a volume of water added by ice cubes, to stop the cooking. Cut them in 8 districts, with the movie then remove the movie.
STAGE 6Faites to caramelize your oranges:
STAGE 7 In a frying pan, melt the butter with the sugar. When the caramel starts (the mixture begins to thicken and to tan very slightly), put down(deposit,give evidence)
STAGE 8Retournez well every district and, once caramelized, reserve them.
STAGE 9Terminez the caramel:
STAGE 10 Deglaze the frying pan with a little water. Mix, please and cross(spend) the caramel in the Chinese. Add a little single cream.
STAGE 11Dressez your plate:
STAGE 12 Put down(Deposit) pieces of orange. Arrange the chopped bonbons and the top, the scoop of ice cream.
STAGE 13 Water(Spray) with caramel.
I use a more strong-tasting, semi-sophisticated(semi-refined) Mauritian sugar, and which gets married perfectly to the orange. I also advise(recommend) a home-made sherbet to accompany these recipe(takings).