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Uses for the fruit after making liqueurs etc
Sun 3-Jul-11
11:38 am
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Hattie
Bucks/Oxon Border

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This year I have made a lot of boozy drinks with my fruit from the garden. In previous years I have tended to leave the fruit in for rather a long time so I have been using it inside roast chickens & ducks etc where it flavours the birds & produces a wonderful gravy. This year I am going to strain the fruit out rather earlier & try this idea to make delicious chocolate treats.

 

http://www.withaglass.com/?p=3621

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 3-Jul-11
11:06 pm
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Terrier
York

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Tue 22-Sep-09
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Ooh Yum, I like the chocolate prunes idea..I've bookmarked that site for when I've got more time...

Wed 6-Jul-11
7:23 pm
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devongarden
Devon, UK

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Thu 7-Jan-10
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Last year I did wonderful chocolate-covered drunken raspberries at Christmas--the gin needed drinking after all... big_laugh

And choc. covered drunken damson pieces were even better. They make grown-up stocking fillers. whistle

Thu 7-Jul-11
3:12 am
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Hattie
Bucks/Oxon Border

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 Hi Barbara,

Gosh they sound great, I am going to try the damson one this year, along with an apricot version as I have a huge potential apricot crop & one of my neighbours has a large damson tree so we can trade fruit. 

cheers Here's to a great winter¦¦¦!!

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 2-Sep-11
11:02 am
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Hattie
Bucks/Oxon Border

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 I have just been re-reading my old copies of Jane Grigsons "Good Things" & "Fruit Book", both are full of lovely delicious recipes for fruit & nut liqueurs (& a lot more of course). She suggests using the left over fruit (after straining) to add to our mincemeat recipes for Christmas. Now why did I never think of that........roll_eyes  I thought you might be interested. I have in the past added plum & damson debris to my Christmas pudding recipe. 

I think I will start a new topic on cookbooks that have played important parts in our lives.....for whatever reasons. whistle

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 2-Sep-11
9:40 pm
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Vic Up North
Teesside

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Sat 30-Jul-11
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Last year I made some scrummy truffles with the cherries out of the cherry brandy, but Hattie's idea of adding 'debris' to a Christmas pud has got me thinking. I might have to make twice as much this year so I have plenty of debris to go around  smile

Sun 4-Sep-11
8:04 pm
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monkeybum

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Ooooo I am loving this site! I've just made a batch of blackcurrant vodka and am preparing to do the annual sloe pick. Cherries may have to feature this Xmas too!

Sun 4-Sep-11
9:55 pm
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sanshojapan

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One of the unexpected pleasures from this site is all the wonderful blogs etc that you all keep introducing me to! I have just been looking at chocolate prunes. (Oh my goodness, something else dangerous for my sofa). SO happy I found this place!

 

Sansho

Sun 4-Sep-11
10:09 pm
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Toffeeapple
North Bucks

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Tue 22-Sep-09
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The links are what I love too Sansho, in fact, I seem to spend most of my time just reading my laptop and I am so happy that you like it here, we like having you here too. big_hug

I'll try that again!

Mon 5-Sep-11
12:39 am
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Terrier
York

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I was thinking of adding it to my mincemeat for christmas which I need to start on this week as I've got orders comig in already.

Tue 6-Sep-11
11:54 am
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mrsmortis

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I find it makes a wonderful flambe (I can't work out how to get the correct accent on the e) topping for pancakes too. My dad is a raspberry fiend and the flambed raspberries from raspberry vodka with a few fresh ones thrown on top afterwards made a lovely pud.

Tue 6-Sep-11
12:09 pm
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danast
Argyll, Scotland

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wave  Oh my mouth was watering as I read the last post.  Sounds delicious.i_am_hungry

Old teachers never die, they just lose their class

Tue 6-Sep-11
3:35 pm
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Toffeeapple
North Bucks

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mrsmortis said:

 (I can't work out how to get the correct accent on the e) 

 

Ctrl and Alt (at the same time) then hit the e.  Ã© see?

I'll try that again!

Tue 6-Sep-11
5:39 pm
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JoannaS
Latvia

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or for mac users alt and e at the same time then press the e key again = é

Tue 6-Sep-11
6:29 pm
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danast
Argyll, Scotland

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wave  Thanks Joanna.  Now I will just have to find a use for it.  big_laugh

Old teachers never die, they just lose their class

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