Beeswax and Fermentation
Back in the fall, I came across a video on Instagram of a chef in France cutting into a 1-year-old beeswax coated cherry. This was the first I had seen this technique and was instantly intrigued to see what happens when you allow natural fermentation to take place inside a shell of sorts. I did a little Google search and found this informative post over on the Nordic Food Lab website.
Without much access to smaller sized fruit at the time, I choose locally grown seckel pears which were perfectly ripe when I spotted them at a nearby coop. I was sure to pick only ones with an intact stem so I would have something to hold onto while dipping them into the wax. Once home, I snagged some beeswax from my wife and melted it over a double boiler.
One by one, I dipped each pear about 15 times, allowing the outside to set up before submerging them again in the melted beeswax. Once each one got a coating, I set them up on a Pyrex dish and placed them on a shelf to do their thing.
A week later I cut into one to find very little activity had taken place. Week 2, a little fermentation began, but the texture and flavor change was mild. The aromas of the beeswax, however, was quite aromatic and pleasant.
Three months later, we hit the jackpot. Lots of change as you can see in the photo below. The aromas were of rose and taste was really delicious. I shared the interior with my boys who seemed to enjoy the taste and funky outer coating. My youngest actually enjoyed nibbling on the beeswax and giggled with each fresh bite.
I look forward to experiementign a bit more in the upcoming year as more fruit come into season on my property. Cherries and norther kiwi are tops on the list, but who knows, maybe mulberries and plum will take a dip as well.