Preserved peaches. Agee jars from Flotsam & Jetsam Ph (09) 361 3831, Fog linen tea towel from Father Rabbit Ph (09) 360 2573. Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.
Preserved peaches. Agee jars from Flotsam & Jetsam Ph (09) 361 3831, Fog linen tea towel from Father Rabbit Ph (09) 360 2573. Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.
Preserved autumn fruits
• 3-4 kg fruit, peeled (optional) and stones removed • 1 lemon • 1.2 litres water • 2 cups sugar • Jars for bottling
1. If fruit needs peeling, plunge into boiling water for 30 seconds. Remove and cool in cold water before peeling. Place inwater with a squeeze of lemon to stop them from browning. (For plums this is not necessary.)
2. Place water and sugar in a large pot and bring to a simmer to dissolve sugar. Add fruit and poach for 10-15 minutes until tender, but not mushy.
3. Sterilise jars before filling with fruit. Bottle while hot.
