Culinary Adventures: France Recipe

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Ingredients

  • Apricot-Lavender Jam with Croissants~
  • Apricot-Lavender Jam~
  • 2 pounds ripe, fresh apricots, pitted
  • 2 1/2 cups sugar
  • 4 t dried lavender buds
  • 3 T Bourbon
  • 2 t lemon juice
  • Remove the apricot pits
  • Cut the fruit in half
  • Sprinkle the fruit with sugar
  • Stir to combine
  • Tie 3-4 t dried lavender buds in a small cheesecloth bundle
  • Sink in the middle of the fruit
  • Stir in Bourbon
  • Let macerate overnight in the refrigerate
  • After 24 hours~
  • Prepare water bath canner and sterilized jars
  • Bring the apricot mixture to a boil in a wide pan
  • Adding 1/4 t butter to diminish the foam
  • Continue to cook, stirring to keep mixture from scorching
  • Cook until gel point is reached
  • Remove the bundle of lavender
  • Stir in the reserved 1 t lavender buds
  • Ladle the jam into prepared jars
  • Seal and process in a water bath canner for 10 minutes
  • Remove the canner lid, turn off the heat and let sit for 5 minutes
  • Remove the jars to sit undisturbed until the jars are thoroughly cooled, 24 hours
  • Check seals before storing
  • Crêpes ~
  • Crepe's with Mascarpone Cheese Filling and Blueberry Sauce
  • Basic Crepe Recipe~
  • 1 flour
  • 1/8 t salt
  • 2 eggs
  • 2 T sugar
  • 1/2 cup milk
  • 1/2 cup water
  • 1 T orange juice
  • 1/2 t vanilla extract
  • 1 t orange zest
  • 2 T butter, melted
  • oil

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