Recipe for Dinner
Apple and Cinnamon Spread
MAKES 1 POT
2 large eating (dessert) apples, chopped 100 g/4 oz/1/2 cup dates, stoned (pitted) and chopped
2.5 ml/1/2 tsp ground cinnamon 175 ml/6 oz/1/2 cup water
Place all the ingredients in a saucepan and cover. Bring to the boil and cook for 15 minutes until soft. Mash with a potato masher, re-cover and cool with the lid still on. Transfer to a sealed container and store in the fridge for up to 1 week.
Repare as for Apricot Coulis but substitute 4 or 5 ripe nectarines for the
2 or 3 lemons
100 g/4 oz/1/2 cup butter or margarine 225 g/8 oz/1/2 cup sugar
2 eggs, beaten
Thinly pare the rind from the lemons. Squeeze and strain the juice. Melt the butter or margarine in a bowl over a pan of hot water. Whisk in the sugar, rind, juice and the eggs. Continue cooking over a gentle heat, stirring occasionally, until the mixture thickens and coats the back of a spoon. Strain into clean jars, cover, label and store in a cool, dark place.