On the first real summer day this year, when it felt too hot to garden in the afternoon, we had a long, lazy lunch in the shade yesterday and spent the afternoon occasionally going out into the sun to tie up tomato plants and pinch out side shoots. Our daughter, La Jardiniera, did a lot of this as we
In the evening we made a clafoutis:
Make a batter with 250 ml milk, 100 gm sugar, 100 gm plain flour and 2 eggs. Pour the batter into a greased oven-proof tin or dish, add cherries (remove the stones if you have time) and put in the oven for about 40 minutes at 170 C. Because these cherries weren't very sweet I sprinkled the whole thing with brown sugar before putting it in the oven and this made a very nice slightly caramelised crust.
And we made seven pots of jam. We make the jam using special jam sugar (with added pectin). With this you don
Cherry Jam
Remove the stones from the fruit. We use the olive stoning attachment of a garlic press for this. Bring the fruit to the boil in a pan. Add the preserving sugar and bring back to the boil. Simmer for 7 minutes. Put into sterilised jars. We
We tried it this morning and the jam tastes wonderful as an accompaniment to fromage frais for breakfast, or with bread or toast, of course. The slight acidity of the fruit is good for jam.
A friend gave us a prickly pear leaf which was flowering. We kept if for a few days as a decoration, but now I
prickly pear cuttings
4 comments:
Prickly pear grows wild here too. I must get some. I haven't ever tried it to eat so I must look out for it at the Rare Fruit meetings I go to where people bring samples of fruit from their gardens for eveyone to eat.It is a great way to try new things. EXCEPT durian!
I'm enjoying your posts. I'm in San Diego, miles away, but our climates share much--It's amazing how many of your plants look so familiar. Good luck with the prickly pears. Once they get going maybe you'll invite them to your table. There are many Mexican recipes for "nopales," and the fruits make an interesting jam...
Enjoy your sunshine!
Kate, prickly pear fruits are a bit sweet and sickly for my taste, but quite edible. Worth a try! I like looking at them better, though.
Lostlandscape, I think they would make good jam. I'll try it and look out for some Mexican recipes for them.
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