Ingredients. 1 ½ cups castor sugar. 1 vanilla bean, split. 2 cloves. 1 cm-wide strip lemon peel. 3 ¼ cups water. 2 quinces, peeled, cored and cut into wedges ...

Because pie is inherently rustic in nature, I love the flexibility they offer. If the filling oozes out, don’t stress — just ...

Dried fruit compote, also known as stewed fruit, is a combination of dried plums, apricots, cherries and a tiny bit of minced crystallized ginger, that stays good in the refrigerator for a very ...

Instructions. Preheat the oven to 180˚C. Generously grease a 6 cup capacity baking dish. Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apple or pears ...

Step 1 In a medium saucepan, combine the dried fruit, orange juice, water, brown sugar, and cinnamon sticks. Bring to a boil over medium-high heat, stirring constantly until the sugar is dissolved ...

1. Set the oven at 325 degrees. 2. Sprinkle the pork with salt and pepper. In a large flameproof casserole over medium-high heat, heat the oil.

Preheat the oven to 190 ºC and butter a 22 x 27 cm oven dish or spray with non-stick spray. Add the butter and orange rind to the milk and bring to the boil. Sprinkle the semolina on top of the milk ...

What reverberates with me to this day, however, is the author’s detailed description of Latvian stew — traditional pork enriched with a unique addition: dried apricots.