arge bowl, combine the pears, black currant jam and 2 tablespoons butter.
nd spread half of the black currant jam over the base layer. Set
Place the cheese in a bowl, add the pepper, lemon juice and zest and crush together with a fork.
add thyme and season with coarse sea salt to taste.
leave to stand for 1 hour to allow the flavours to meld.
spoon the cheese into serving dish, drizzle over the olive oil and serve with the french bread, toasted and sliced, and the black cherry jam.
ore than half of the jam, then press them into a
ut 1 heaped teaspoon of jam into each tart, and then
eat, add port and red currant jam, stir to combine, remove bay
Puree the black currants and strain. Stir the sugar and lemon juice into the puree.
WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.
Beat the egg whites and fold into the fruit mixture.
Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.
hickened a little pour the black currant syrup into a jar and
ith a small dab of black cherry jam. Put the tops back
Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
Stir in raisins, cherries, walnuts, dates and jam.
Fold in stiffly beaten egg whites and vanilla gently into batter.
Spoon into a greased and floured tube pan.
Bake at 350* for 1 hour and 20 minutes or cake tests done.
Cool on wire rack in pan for 15 minutes.
Loosen sides, turn out onto cake plate.
ote from Julie: I used black-currant jelly and the sauce was
he currant sauce.
Currant Sauce Directions-------------.
Over medium heat, melt jam
ver medium-low heat, melt jam. Stir in mustard until smooth
Preheat oven to 350\u00b0.
Grease a 1 1/2-quart shallow baking dish.
Heat milk almost to boiling in a heavy saucepan. Stir in butter, sugar and vanilla.
Place crumbs in a large bowl and pour mixture over crumbs. Stir in yolks and turn into dish. Bake until set, approximately 40 to 45 minutes. Remove from oven and spread preserves or jam on top. Top with Meringue.
hem well.
Mix the currant puree, raspberries and sugar in
he guava jam on 1 slice of brioche, and the Black Bean
ottom is covered. Spread red currant jam on top. Divide remaining dough
Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
Whisk together the arrowroot and water and add to the syrupy mixture.
Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
Pour into jars and refrigerate up to 2 months.
br>Cool cookies.
Spread jam on the solid rounds and
Cook the water, vanilla and 1 cup sugar until the sugar dissolves.
Poach the pears in this syrup until soft; remove the pears.
Add the Curacao to the syrup and cook until thick.
Put pear halves on a serving platter or on 8 individual serving dishes and fill the centers with 1/2 Tbs jam per pear half.
Pour the syrup over them.
Whip the cream until stiff, beat in the pinch of sugar, and spoon over the pears.