Bottling Summer Fruits
Makes: approx. 250mL
Is your plum or apricot or peach tree having a great season and fruiting madly? Yes, you could give the excess away, but why not learn to preserve it for your own bottled fruit to keep on your pantry shelves? Too much fruit on your trees in summer is not a problem when you know the basics of safe bottling. That way, you’ve got a quick and easy dessert topped with custard or ice-cream; or add it to your breakfast porridge over the winter months or as a base for a pie or crumble. YUM!
INGREDIENTS
- Summer stone fruits (such as apricots, peaches, plums), cut in half
- Water
- Lemon juice
METHOD
1. Begin by having
2. Heat a small non-stick frying pan over low heat, add the pine nuts and brown gently. They burn easily so watch carefully until they are golden. (If using walnuts, you can skip this step).
3. Add the pine nuts to the basil and garlic in the bowl of a large food processor. Process until the ingredients are looking chopped up.
4. With the processor still running, add the salt and olive oil in a stream and continue to process until the pesto is your desired consistency.
5. Place the pesto in a small, sterilised jar or container so that it fills almost to the top. Cover the top of the pesto with a small amount of olive oil.
6. Keep refrigerated for up to a fortnight; or freeze and use later. Pesto should keep for at least 6 months in the freezer. When serving, add some grated parmesan cheese for extra flavour!
NOTE: You can also substitute coriander or parsley from the garden to make delicious herb pestos. These add a real flavour punch when stirred through minestrone soup or dolloped over steamed vegies.