Nigel Slater’s recipes for apricot jam, and cream cheese puddings

nigel slaters recipes for apricot jam and cream cheese puddings

Sumary of Nigel Slater’s recipes for apricot jam, and cream cheese puddings:

  • It doubles as a picnic cloth, set with plates of sheep’s milk cheeses, a glass jar of honey from a friend’s bees and a bowl of rust-freckled apricots the size of blackbird eggs.
  • I pick up apricots from any one of the local Turkish greengrocers whose fruit seems cheaper and riper than I can buy elsewhere.
  • )I pick up apricots from local Turkish greengrocers whose fruit seems cheaper and riper than I can buy elsewhereThe kitchen has smelled of apricot jam this week – the most easily made of fruit preserves and with a flavour true to its fruit.
  • I do think that letting the fruit lie under a snow of granulated sugar the night before boiling makes for a better jam.
  • The apricots I haven’t preserved have been stewed for dessert.
  • We served them with a cream cheese pudding – a sort of warm cheesecake – breaking open its fluffy crust and sliding a puddle of warm fruit into the middle.

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