TARRAGON & THYME

I made Apricot Brandy last year which is delivious and as Apricots are available at the moment I have put some of this up for the Christimas Spirit box.  A quick sprinkle of this goes well with home made bakewell tart as a hidden ingredient too.  This goes very nicely with Frangipani cakes or Gateaux.  Only small glasses mind as it is very warming. 2oz blanched almonds cut into slivers 1lb Apricots quartered and stoned 4 oz caster sugar 1 pint of Brandy Method Put the almonds on some tin foil, place in a grill pan and gently roast until lightly toasted. In a jar put layers of quartered stoned Apricots , then a layer of the hot toasted almonds and sugar alternately. Cover the with the Brandy and stir the mixture then put on the lid.  Leave overnight in a cool dark place. For a period of four days tilt the jar upside down and then back again unti all the sugar has dissolved, or basically shake it every time you go by it. Label the bottle or jar and th...

I love Apricots and I love Apricot jam especially on nice warm croissants for breakfast or in a home made sponge cake.  Delish.  I also use this jam as an underglaze for marzipan on the Christmas Cake. The recipe comes from "Jams and Chutney Preserving the Harvest" by Thane Prince ISBN 978-1-4053 2954-5 - if you haven't got this one I can thoroughly recommend it - has some lovely recipes in. Ingredients: 1kg/2 1/4 lbs just ripe apricots Freshly squeeze juice of 3 lemons 1kg/2 1/4lb white granulated sugar 125g/4 1/2 oz liquid pectin (optional) Method Cut the apricots into quarters and remove the stones.  Put the fruit and 400ml/14 fl oz water and lemon juice in a preserving pan and bring the mixture to the boil.  Simmer over a very low heat, stirring occasionally for about 15 minutes until the fruit is very soft. Add the sugar allowing it to dissolve into the fruit and trying not to stir the mixture too much as this will damage and break up the fruit....