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Recipes tagged with: fruit

Fresh Apricot Jam

Fresh Apricot Jam

The pretty pink, freckled, French apricots, when they arrive in the early summer are the best for making this jam. Make sure that they are not over ripe and that they are still slightly firm to the touch (not hard and not squashy). The addition of one or two of the kernels also gives a disitinctive almond like flavour to the jam, if you fancy cracking a couple of the stones and putting them in. This recipe will make about 5 x 1lb jars.

  • Time: allow at least an hour
  • Complexity: medium

Quince Paste (Pasta de Membrillo)

Quince Paste (Pasta de Membrillo)

This thick quince paste or Membrillo as it is called in Spain, is traditionally eaten with Manchego cheese but great on any cheeseboard. It's a bit of a labour of love as it needs to be stirred constantly towards the end of the cooking and does take a bit of time. The rich deep red colour develops as it gets thicker and thicker. Quantities will vary depending on how many quinces you have. Don't try to cook too large a batch in one go!

  • Time: At least1 hr to prepare and cook the fruit. Allow 2hrs to bubble and thicken on the stove
  • Complexity: advanced

Quincemeat

Quincemeat

This recipe is inspired by Nigella but I have adapted to keep it very fruity. The ratio of quinces versus the usual cooking apples is greater in this adaption and so the storing time may be reduced. I keep my quincemeat in the fridge but a cool larder would do. This recipe will make about 4 kg and is best made in a mincer if you have one. If not a food processor will do, but go steady and don't over process or you will have pulpmeat.

  • Time: 40 minutes
  • Complexity: medium

Raspberry Shrub (Drinking Vinegar)

Raspberry Shrub (Drinking Vinegar)

Drinking Vinegars, or Shrubs as they are also known are not new, but becoming popular again. Created since the 17th Century as a method to preserve fruit in vinegar, then sweetened with sugar to make a syrup to mix with soda, hot or cold water, or as a base for a cocktail. Try adding some crushed sweet cicely seeds to the strained liquid and sugar for a hint of aniseed.

 

  • Time: 48 hrs to macerate and then 30 mins to make and bottle
  • Complexity: medium

Vanilla and Orange Mascarpone Cheesecake

Vanilla and Orange Mascarpone Cheesecake

A very easy cheesecake recipe. Try adding lime or lemon to the mixture instead of orange. Top with any fruit of your choice or eat it as it is. Delicious with our roasted rhubarb and orange compote.

  • Time: 30 minutes plus chilling time
  • Complexity: easy