20 Jul, 2010
Apricots are truly splendid – draped in their vibrant, velvety skins and with a fragrance of pure sunshine they instantly lift the spirit. Even their name is pleasing. But it is the unique, intense flavour of the apricot that most delights. During the English summertime we turn much of our attention to all the lovely ripe berries, and rightly so. But I think we shouldn’t neglect the other gorgeous fruits around, especially apricots.
For me, apricots taste especially delicious when cooked. As a child, I loved apricot jam above all others. It’s the combination of cooking and a bit of sugar that intensifies the aroma and balances the acidity into that deliciousness. Sometimes I add a touch of vanilla too. I keep a jar of vanilla infused sugar in my kitchen and use that, or otherwise a few drops of vanilla essence. I do think it’s important to use a good quality brand of vanilla essence – it makes a real difference. This morning I made a quick apricot and brown sugar compote, highlighted with a dash of vanilla.
Apricot and Brown Sugar Compote
6-7 apricots, (250g) halved and stones removed
half a cup (100g) brown sugar. I use gorgeous Barbados sugar.
a few drops of vanilla essence
In a heavy pan, melt the sugar with a tablespoon of water and allow to bubble in the pan for a couple of minutes over high heat. Be careful that it doesn’t scorch. Add the apricots and let them soften in the bubbling brown sugar for a few more minutes. I just let them cook down a little until they are very vibrant in colour and just losing their shape. That’s it. Add a few drops of vanilla essence if you wish.
This compote is lovely to eat just as it is, cooled a little. Or with some yogurt or ice cream. Or with a slice of sponge cake. Outside on the steps in the sunshine…thinking about Provence and market stalls laden with summer fruits, lavender and honey!
in Apricots, Colours, Cooking, Vanilla, jam, summer, sunshine | Comments (11)
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13 Jul, 2009
Summertime in the English countryside means an abundance of glorious berries. Over the past few weekends we have set off, en famille, to pick these lovely jewels of the sunshine at our local pick-your-own farm. While the supermarkets are brimming with a variety of berries right now, nothing compares with the burst of fragrance and flavour of a berry right off the bush, in the crisp morning outdoors.
After an hour or so picking (and sampling) we stop for a cup of tea and a treat in the delightful tea shop and then set off home with our bounty. Later I think up ways to use the berries, and as we have always picked so many, they find their way into sorbets, ice creams and jams.
I particularly love to combine strawberries with redcurrants to make a super vibrant soft set jam. The redcurrants provide the extra pectin that the strawberries lack on their own, as well as an intense tart flavour that really enhances the strawberries’ sweet subtle fragrance. See the recipe below.
Strawberry and Redcurrant Jam
1kg strawberries, hulled and left whole
300g redcurrants, all stems removed
1kg caster sugar
Makes 4 350g jars.
Heat oven to 170 centigrade. Wash and dry jars and place in oven to sterilise. Turn off oven but leave jars in warm oven until needed.
In a large, wide pan, combine the berries and sugar and heat gently, stirring occasionally until the sugar has dissolved. Boil rapidly for 10-15 minutes until setting point is reached. (105 degrees centigrade) To test if the jam will set, put a small spoonful onto a cool saucer and place in the fridge for 2 minutes. Take it out and push a spoon, or finger, through the jam. If it wrinkles, it is set. If not, return the jam pan to the heat and boil for another 2 minutes and then test again.
Ladle jam into the warm jars, and cover with clean sterilised lids. Store in cool dry place.
in berries, jam, summer | Comments (0)
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