Fowlers - Preserving Blog
Apricots have a complex sweet-tart flavour that marries well to a wide variety of spices. Generally, fresh apricots reach their full potential when cooked -- roasted, poached, sautéed or incorporated into baked...
1 tbsp. Sichuan pepper (crushed with a mortar & pestle)
1/4 cup water
4 tbsp. lemon juice
50g Fowlers Vacola Jamsetta
1.5kg sugar warmed
YIELD: 6 or 7 No.28 Bottles (No. 31 bottles can be substituted if 28’s unavailable)
1½ cups mixed peel
1½ cups chopped raisins
1¾ cup currants
Combine 400g of Marmaalde with 150 mL water in a saucepan, heat gently.
Combine cooled marmalde mix with 200 mL soy sauce, 2 teaspoons Chinese 5 spice and 50g of toasted seame seeds.
1 Cup caster sugar
4 Free Range Eggs
1 Cup Self Raising Flour (Sifted)
100g Cocoa (Sifted)
150 Grated Dark Chocolate (best possible quality)
1 tbs boiling water
200g Butter (softened) 3 Free Range Eggs
200g Self Rasing Flour (sifted) 1/2 tsp Natural Vanilla Essence
Take 350g of Marmalade and gently heat in a saucepan with 250mL water.
Heat until softened. Serve with flourless chcoloate cake or your favourite chocolate dessert.
A Seville Orange Marmalde or a 50:50 Marmalade of Oranges and Lemons works wonderfully as a glaze prior to roasting.
Simply coat surface of roasting meat with marmalade, stud with cloves (for ham), and bake. ...