TARRAGON & THYME

I noticed the other day that the veg shop had fresh Apricots in again so time to dust down the recipe book and get cracking putting up some special preserves for the pantry. I love fruit curds simply spread on good bread and butter, but they can be used in many different ways. Although I have not made this one yet, it looks a simple enough recipe that means you don't have to spend pounds and pounds on buying loads of Apricots, which appealed to me as funds are a little tight at the moment. Ingredients 1/2 lb fresh apricots 1 lemon 2ozs butter 1/2lb castor sugar very little water 2 eggs Method Wash the fruit and put into a preserving pan or saucepan with a very little water and cook until soft. Then pass it through a sieve. Put the fruit into your chosen pan [traditionally a double saucepan or if you haven't got one of these a mixing bowl over a pan of boiling water will do the trick. The important thing is that you should not allow any boiling water to get into the bowl so it s...

I have never made this before so cannot vouch for what it is like but nothing ventured nothing gained. Just read the recipe and thought it might be something nice and different to have available for the Christmas put down or for when I have friends for dinner. I like to have something different available, and after all its about making use of those ingredients you have to hand. I can usually locate all the ingredients in the house somewhere. Ingredients: 250g dried apricots coarsley chopped 500 ml/2 1/4 cups dry white wine Scant 150g/ 1/2 cup clear honey 150ml/2/3 cup of brandy Method Steep the Apricots in the wine in a non-rective bowl for 12 hours. Pour the contents of the bowl into a saucepan then bring slowly to simmering point; stir in the honey until dissolved. Remove from the heat cover and leave in a cool place - but not the fridge. Leave for three days sitring occasionally. Strain add the brandy and bottle as normal. Store for at least two or three months before drinking. Make...