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While stone fruit continue to be plentiful I’m using them in lots of different dishes. In last week’s recipe I grilled nectarines for a salad and this week I’ve baked plums and apricots for a dessert. Peaches and nectarines would also work allowing extra cooking time because the fruit are usually larger. Eden Orchards who […]

Line and spray a loaf tin – the one we used was quite deep – 190mms x 120mms x 90mms deep. As I said above, Frances replaced the pears in the original recipe with fresh figs   8-10 small/medium fresh figs, cut up 250g plain flour 2 tsp baking powder 125g butter, softened 225g light […]

I think this would also work well with pears, cooking apples and other seasonal fruit particularly anything that is a bit tart.   For poaching the quinces 1.5 litres water 150g caster sugar 3 medium quinces   For the cake 250g self-raising flour ½ each ground ginger, ground nutmeg and ground allspice 1½ tsp cinnamon […]

For this recipe have a variety of fruit or just one or two types – here I used 2 large plums, 2 apricots, a white-fleshed nectarine, a peacharine and a handful of blueberries. I think mangoes and pineapple would also work in the recipe and you could replace the blueberries with any other red berry […]

  Ingredients: Rosemary stalks Apricots, plums, peaches or nectarines, halved and de-stoned Juice and zest of one orange 2 tbps runny honey (Terry Lister has some just harvested from his hives) 25g butter 75ml liqueur (I used pear liqueur but any fruit one would be fine or something like Grand Marnier or Cointreau)   Put […]