This month's mission was to make a goat's milk cheese called Faisselle, and some preserved orange slices along side. I totally ran out of time to make the cheese, so I just did the oranges.
You know me - completely incapable of following a recipe - so I made a half quantity, using some very faintly blushed blood oranges, substituted golden syrup for the corn syrup, used golden caster sugar instead of brown (to preserve the colour) and left out the stage of poaching the fruit in the syrup. I decided that as the fruit was already tender, and it was going to be getting a water bath AND I wasn't planning on eating it straight away, I'd just pour the boiling syrup onto the warm fruit in the hot jars.
They look beautiful, and I think they are going to taste amazing with the duck ham I have curing in the fridge. I will definitely let you know.
9 comments:
They look delicious--I bet you will find all kinds of uses for them.
;-)
they definitely DO look beautiful...and actually I think it was a good idea to simply pour the hot syrup over the already tender oranges...because I thought doing the recipe as written caused mine to lose their shape and not look as desirable as yours do! Nice =)
Deb - I am definitely looking forward to them.
Heather - it certainly seemed like too much cooking for them to hold their shape.
Beautiful, it sparkles like jewels! And I love the pretty jar, too.
Well if you ever do want corn syrup Selfridge's sell it.
This looks fab!
Natashya - I love these preserving jars.
Jude - can't you buy Karo at the supermarket here? I haven't looked, but how do you make pecan pie if you have to schlep to Selfridges!?
Oh I bet they will be great with that duck
I love your laid-back attitude to making these and I am sure they taste delicious! Need to make some myself.
Kat - the duck is being unveiled next week.
Joumana - I've done a lot of preserving. I can't get my knickers in a twist about it.
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