Sweets for your sweet! The best thing about this is it is:
- Made ahead of time
- Gluten and dairy free!
Recipes feature: Mango Apricot Strawberry Balsamic Vinegar, Pomegranate Fig Balsamic Vinegar, Spiced Fig Maple Pear Balsamic Vinegar, Gingerbread or Cinnamon Baking Spice, Chili Lime Sea Salt Flakes
Saveur Apricot Jam
4 cups raw sugar
3 lbs/ 1.5 kg firm ripe apricots, cut into small pieces
1 cup water
1 tsp Gingerbread or Cinnamon Blend Baking Spice
1/4 cup Mango Apricot Strawberry Balsamic
1/2 tsp Chili Lime Sea Salt Flakes
Remove the rind from lemon using a vegetable peeler. Cut in half and juice lemon, reserve seeds. Wrap lemon rind & seeds in muslin & tie with kitchen string.
Preheat oven to 150/.300 degrees. Mix sugar & Gingerbread Spice and place in a deep baking dish. Bake, stirring occasionally until sugar is warm.
Place the muslin, apricots, water, 2 tbsp lemon juice, Mango Apricot Strawberry Balsamic & Chili Lime Sea Salt flakes in a large saucepan over medium heat. Bring to the boil. Simmer, stirring for 10 mins or until mixture is thick and soft. Reduce to low heat. Add the warm sugar and cook, stirring occasionally and brushing down sides of the pan until sugar dissolves. Increase to medium heat. Bring to the boil. Simmer rapidly, stirring. Use a slotted spoon to remove any scum from the surface. Cook for 20-25 mins or until jam has reached setting point. Discard muslin pouch.
Ladel jam into clean dry jars & seal. Invert for 2 mins. Turn the jars upright. Label, date and store in cool dark place.
Hazelnut Chocolate Sauce
1 cup hazelnut spread
1/4 cup coconut cream (normal cream can be used)
1 tbsp Pomegranate Fig Balsamic
Mix ingredients well. Serve.
Preheat oven to 220/430 degrees. Beat egg whites until they form peaks. Slowly add in sugar and balsamic to bowl while continuing to beat until stiff peaks form. Add in cornflour and mix.
To make the nests and crowns, simply cut the very end off a zip lock bag or use a piping bag. On a baking sheet or paper, make nests and crowns. For meringue shards use a spatula to drag some of the meringue along the baking sheet. I dusted some Chili Lime Sea Salt Flakes on the shards and crowns.
Turn down oven to 120/250 degrees and cook for approx 1 hour. Time will vary depending on how large your meringue is. You want it to be dry to the touch. Store in an airtight container till ready to use.
Gluten/Dairy Free Picklets
1 cup GF flour
1 tbsp coconut cream (can replace with thickened cream if not doing dairy free)
1 tsp baking powder
2 tbsp maple syrup
1 tbsp Spiced Fig Maple Pear Balsamic
pinch of salt
1 tsp Nutmeg Blend Baking Spice
3/4 cup almond milk (can replace with milk if not doing dairy free)
Place egg, maple syrup, balsamic and half of the milk into a bowl, whisk well. Sift flour, salt and Nutmeg Blend and add to milk mixture. Add more milk till consistency of thick cream. Add cream. Pour mixture onto a heated griddle. Flip when surface is bubbly and cook on the other side. Enjoy!
Grazing board tips:
Add some of your favorite Saveur Balsamic to your coconut or regular cream before whipping to create a taste sensation.
Replace apricot with strawberries for Strawberry Jam.
Top board with your favorite in season fruits. Everyone loved that they could create their own tasty treat. Good friends, great food.