Friday, April 19, 2013

A little Maggie Beer to bring some cheer

I have always adored Maggie Beer's recipes. Have always jealously coveted a chance to go to her Farm Shop in the Barossa. She is laughter and family and friendship and feasting all rolled into one. I adore her preserves, quince paste, verjuice and icecream....ooooooh the icecream!

I faithfully peruse Maggie's Harvest whenever I have preserving to do. Especially when the fruit in question is a little out of the ordinary. Lately we've been harvesting our cumquats and a dear friend delivered two beautiful bags of fragrantly sweet quinces. So, the night before round #3 of chemo I set to work on some cumquat marmalade.

Step one: Quarter these gorgeous golden orbs, removing the pips, then cover with water and soak overnight.

Step two: Measure fruit into a large heavy based pan

Step three: Cover with the same soaking water and cook until tender but still intact

Step four: Add the same number of cups of sugar as there was fruit then boil rapidly until the mixture is set. To test place a spoonful onto a cold saucer and leave in fridge for a few minutes. Push with your finger - if it wrinkles it is set. Spoon into sterilised jars. Voila!

Note: I was a little too impatient, being that it was the night before chemo, very late and I was very tired. So my marmalade was a tad runny...more like a deliciously thick fruity syrup, perfect for drizzling over icecream, popping into pastries and spooning onto buttery toast. Yum!
Next on the agenda...Quinces.
Some slow roasted with butter, brown sugar and verjuice and some turned into pretty bottles of jam.


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