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Monthly Archives: July 2007

Blackberry ice cream

Blackberry ice cream is my favorite ice cream made at home (so far). This recipe calls for blackberries, but boysenberries, olallieberries or raspberries would prolly work, being similar fruits. The deep magenta color is enough to confuse this ice cream for a sorbet! I haven’t tried this with frozen berries, yet. Some similar fruits are […]

Apricot ice cream made from jam, with orange liqueur

Here’s another recipe for surplus apricot jam: ice cream. You don’t need to add more sugar, since the jam already contains enough. The orange liqueur (I prefer Grand Marnier) provides a perfumy zing to the apricots and cream.

Reconstructing Salvadoran horchata

Allow me to offer you a break from the apricot oriented articles. I drank Salvadoran horchata for the first time a couple years ago, and I’ve been keen to figure out how to make it ever since. Unlike Mexican horchata, which is made primarily of rice, cinnamon and far too much sugar (at least the […]

Apricot tea cake

Just as there’s an abundance of apricots, sometimes there’s a lot of leftover apricot jam. Glazes are great, but they don’t use up much. After flipping through some cookbooks, I got the idea to use apricot jam instead of applesauce to make a tea cake. Unlike applesauce which is usually unsweetened, fruit jams can have […]

Blenheim apricot jam

Apricot jam is summer preserved in a jar. (That must be a paraphrase of some famous food or seasonal quote, but I can’t recall the original.) Although the season for Blenheim apricots isn’t quite as brief as it is for cherries, it is short because the fruit are renowned for ripening over a short period. […]

Apricot compote

Apricot compote is one of the easiest desserts you can make: Just simmer the ingredients, chill if desired, then serve with or without a garnish. This recipe uses fresh apricots. I haven’t tried it with dried apricots, but I’d think the main differences would be more simmering time to plump up the fruit, and perhaps […]