Cherry Conserve

I was lucky enough recently to visit a local cherry farm, it was fascinating and inspiring to see such wonders growing on your doorstep, cherries straight from the tree are quite simply out of this world. They were kind enough to send me away with some free ‘samples’, however, there are only so many fresh cherries you can eat so to use up the ‘leftovers’ I made a nice healthy batch of cherry conserve, I’ve labelled it as quick, which it is once you’ve pitted all your cherries – this is rather time consuming, but with some good music in the background the time will whizz by!

Quick Cherry Conserve

1kg pitted and halved fresh cherries

500g jam sugar

1 x cinnamon stick

100ml water

Glug of kirsch or cherry brandy or brandy or some form of booze!!

Put cherries, water & cinnamon in saucepan and simmer till softened, about 15-20mins.

Add sugar & booze, simmer until softly set – to check, drop a little onto a cold plate and give it a little nudge with your finger, if it wrinkles it’s done!

Spoon into clean, dry jars. Keep in fridge once opened.

Enjoy!

Great for pie filling, tart topping, frangipane bases, ice cream topping, Eaton mess making...you get the picture!! I used some of mine in a franginpane tart with more cherries, raspberries & blackcurrants which was rather lovely!

Spiced Pecan Praline & Sayulita Sun

Spiced Pecan Praline & Sayulita Sun

This is a truly scrumptious treat, you can use sprinkle it on ice-cream, use it in cookies or as a topping for cakes, or of course, make it into truffles....

I have yet to experiment with the truffles but they are on my list, I’m hoping if successful they will grace the Sayulita Farmer’s Market‘s stand of my dear friend Ms C who upped sticks from Blighty and moved to Sayulita, Mexico a year ago with Mr P and maybe, if I smile sweetly, she might even name them after me!

So, Ms C, this is for you.....

Spiced Pecan Praline

100g caster sugar

60 pecan nuts, roughly chopped

Large pinch of mixed spice

Pinch of dried chilli flakes

Few grains of sea-salt

·         Heat a small, heavy based saucepan and sprinkle in half of the sugar, as the sugar beings to melt into clear syrup gradually add in the remaining sugar.

·         Allow the sugar to cook until it turns to a light caramel colour.

·         Add the salt, nuts & spices, stir well and cook for 1 minute.

·         Tip out onto a sheet of greaseproof/silicone paper and allow to cool.

·         When cold, break into pieces and then blitz in a food processor –it’s up to you how fine to make it, for truffles it need to be pretty fine but if you’re using it for cookies or to top ice cream you can leave it a bit chunkier.

I’ve been lucky enough to visit them in their glorious little oasis, Casa Catalina  , and, after overcoming my fear of almost everything that moved (I can’t help it, I don’t like bugs), I had an amazing time, met some wonderful people, saw the most remarkable sunsets, and was like a child in a candy store in the silver shops!

Since my visit they have extended the house and now rent out the fabulous 1 bed apartment downstairs.....check out their info on Facebook, and if you’re looking for a relaxing break that you’ll never forget.