One of our favourite summer recipes was apricots bottles with nutmeg, cardamom and ginger. A bottle of these truly transforms the tradtional Eton mess. Try this ; blitz a bottle of these in food processor with 50% of the jar liquid, fold into 300g of mascarpone. Layer with home made meringue, apricot halves and crushed pistachios.
1 x # 31 Fowlers Bottle
1 kg apricots, washed and halved
2 cardamom pods, bruised with outer pod removed
1/4 tsp freshly grated nutmeg
5 cm piece of ginger finley sliced
1/4 cup sugar
Water to top up bottle
Place all ingredients into #31 Bottle, seal with ring, lid and clip. Process for 60 minutes in your Simple Natural Preserving Kit.