We had guests staying for a few days and I wanted to give them some options for breakfast. As well as offering lots of fresh fruit, I made up these little jars of plums and apricots. Cooking the fruit briefly and adding a minimal of sweetener intensifies the flavour of apricots and plums. I like to thicken the liquid a little with agar agar or arrowroot. I prefer arrowroot as it becomes clear as the liquid comes to a boil but it is not easy to find here in Colorado. Thickening the liquid comes from my Danish roots and the traditional fruit desert served with cream, rød grød med fløde.
Quick, simple and delicious, this recipe can be used with many types of fruit. A strawberry and redcurrant combination is to die for! More on all these ideas as we move into the summer fruit season.
1 lb plums or apricots
Organic cane sugar
1 teaspoon agar agar
What To Do
1. Wash the fruit and cut into 6 – 8 slices. In the case of the apricots it is easy to cut the fruit in half, remove the pit and then slice up. With the plums I cut the slices away from the pit.
2. Place in a pan, bring to boil. Meanwhile mix the agar agar with 1 tablespoon of water.
3. The fruit only needs to come to the boil for a moment or two. I like to keep the pieces whole.
4. Gently stir the sugar into fruit and then add the agar agar. Bring fruit gently back to boil as the juice thickens.
5. Store in jars with lids or a bowl. Keeps in fridge for up to 3 or 4 days.