This week at the market, there was a pyramid of apricots, golden in the low sun, brought in from somewhere south of the Tropic of Capricorn. They were firm and not too ripe, just right for preserving. With 3Kg of fruit, I delved through my various books for interesting recipes, but decided to use a well tried recipe, which entails cracking the stones, to extract some of the almonds. This adds a real depth of flavour as if amaretto had been added to the conserve.
I must also write down the necessity for seeking out all those tiny bits of kernel which fly across the kitchen and bury themselves behind pots and under units!! Tomorrow I shall design a label and get the jars ready for the first share out of the year 2012. I potted a variety of jar sizes.
