This week has been a busy week at The Swine. It always is at this time of year. With so much fresh produce available sometimes the problem is that there is just too much to choose from!! As you know, there are only a few of us, and until we get into our new kitchen, there is only so much fridge space.
At the end of the night, when Stu is placing the orders for the next day, asking us what we each want, we have to remember we cant prep every vegetable and fruit available; Sad Times!! This is where our love of preserving come in. Jams, chutneys and pickles. We love ’em all!! But, since developing our Alcohol Free drinks menu, cordials have become something of a speciality. This week, I made a new cordial for our menu, Apricot, Fennel & Bay.
Apricots, whose season is as fleeting as a summer breeze
Capture the essence of these delicious fruits before they disappear
Now we love apricots but their season is so short; blink and you miss it! So obviously you’d want to preserve these delicious fruits. Often though, their delicate floral flavour gets lost in a preserve. Too much sugar or vinegar and that gentle honey-ness is obliterated.
We find they need a little help to stand out from the crowd.
Last year we made a Blood Orange and Fennel cordial and it went down a storm. Fennel is always our friend in preserves. This year we felt it should make an appearance with apricots. Bay is a little harder to pin down. It has a quiet warmth: it’s a little bit exotic. Nobody’s quite sure what Bay brings to the party but without it you’re left feeling a little bereft.
Combined these three make the ideal drink. Not too sweet. A little intriguing. Grown up even. Interesting enough to drink as an aperitif but not so full on that it distracts from you meal. Perfect.
I’ve given my recipe below. Give it a go. Don’t be scared to try. It’s easier than you might imagine to get a gorgeous sweet elixir.
Sincerely,
Jo & The Swine That Dines Team
Here’s to sunny days, and even sunnier food!
Apricot, Fennel & Bay Cordial
- 500g fresh ripe Apricots
- 250g sugar
- 1/2 tablespoon fennel seeds
- 3-4 fresh Bay Leaves
Halve the fruit. Remove and discard the stones. Put in a deep pan and cover with cold water.
Toast the fennel seeds until they begin to smell fragrant. Add to the pan with the bay leaves. Bring to a simmer and poach the fruit until soft. Leave to cool overnight.
Strain the liquid into a measuring jug and take a note of quantity. Add to a pan and reduce over low heat until you have 500ml. Add 250g sugar and heat until dissolved.
Bottle in sterilised bottles and store in fridge.
Serve 50ml over ice with 150ml of soda.”
