Summer Fruit Conserve Recipe - Cooking Index
Summer Fruit Conserve Recipe - Cooking Index
You can prepare small batches of this conserve and store a container or two of it in the refrigerator without bothering with sterilizing and sealing standard canning jars. A mixture of red and purple plums is prettiest.
Type: Fruit| 2 lbs | 908g / 32oz | Plums |
| (preferably both red and purple) | ||
| 3 | Peaches (medium) | |
| 1 | Orange, juice and grated rind only | |
| 1/2 cup | 80g / 2.8oz | Light brown sugar - packed |
| 3 tablespoons | 45ml | Honey |
| 2 teaspoons | 10ml | Ground cardamom |
Peel, pit, and chop the plums. Place them in a large, heavy saucepan and begin to heat them very slowly.
Peel, pit, and chop the peaches and add half to the saucepan. Puree the rest of the peaches in a blender or food processor until smooth, add the puree to the saucepan along with the remaining ingredients.
Cook slowly over low heat for about 40 minutes, stirring occasionally, until the mixture is thick but some of the fruit still holds its shape. Taste and adjust the sweetness. This recipe yields about 3 cups of conserve.
Source:
NEW HOME COOKING by Florence Fabricant (c) 1991 - Clarkson N. Potter, Inc., New York - 238 pages - $30.00 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest
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