Preserving fruit recipes

[Curry Diva]

Hi all, are there any TMX recipes around for preserving fruit not into a jam, chutney, stewing format?? (I'm specifically after apricots). I've a microwave recipe which cooks for 45 mins but I'd love to do it in TMX.

[achookwoman]

What exactly do you want to do with the Apricots?  I Preserve in  jars in the microwave.  Each jar takes no more than 5 minutes. 

[Curry Diva]

Yes just in pop up jars for storage in cupboard.

[achookwoman]

Yes,  I think you could do it .  Will give it a go in the basket.  One jar at a time though.

[trudy]

I have a great apricot glaze recipe that is good on fish, chicken, ham or pork.  It's from Annabel Langbein.  I haven't made it yet in the TM but can't see why you couldn't.  Only takes around 10 mins on the stove and then I blitz it in the TM and place it into jars.  Let me know if you want the recipe!!!

[achookwoman]

Trudy,  sounds nice.  I haven't forgotten,  just busy.

[Curry Diva]

Trudy, recipe would be great. Thanks a bunch.

[achookwoman]

Have  given this a go in the TMX.  Have posted the process I used.

[Curry Diva]

Wow thanks Achookwoman

[trudy]

Sorry this has taken so long but my Granddaughter had to have an op so I haven't been on the forum for a few days.

APRICOT CHILLI GLAZE by Annabel Langbein

500g apricots
1 tablespoon grated fresh ginger
3 cloves garlic, crushed
1-2 long red chillies or more if you want it hotter - finely chopped
1 teaspoon five-spice powder
2 teaspoons soy sauce
finely grated zest of 1 lime or lemon
1 cup sugar
1 cup water
1/4 cup white vinegar
1/2 teaspoon salt
ground black pepper

Destone apricots and place in a large, heavy-based pot with all the other ingredients.  Bring to a simmer stirring now and then, cover and cook over medium heat until fruit is very soft and pulpy (about 10 mins).  Transfer to a food processor and whizz until smooth.  Adjust seasonings to taste.  Store in a jar in the fridge.

Use as a glaze on ham, chicken and spare ribs or use as a dip for fresh vegetables or spring rolls.

Chicken:-
Preheat oven to 180C
Place 6-8 chicken thighs in an oven proof dish.  Add 3/4 cup  Apricot glaze and 1 red pepper thinly sliced and stir to coat chicken.
Spread in a single layer and bake until golden and cooked through (about 40mins).  Serve hot

Apricot glazed spare ribs:-
2kg spare ribs
1 & 1/4 cups apricot glaze
Put spare ribs in a large pot and cover with water.  Bring to the boil and simmer until almost falling from the bone (about 1 hour)
Drain, coat in 3/4 cup apricot glaze and bake in a 200C oven for 15 minutes.  Brush with remaining glaze and cook a further 15 mins.  Boiling the ribs first guarantees they will be meltingly tender, but if you prefer to skip this step, simply cook the uncoated ribs in the oven at 180C for 1 hour, then increase oven to 200C, coat the ribs in 3/4 cup glaze, cook 15mins brush with the remaining glaze and cook a further 15 mins.

[Curry Diva]

Trudy. No sweat. Hope your granddaughter is ok. Chilli glaze sounds beautiful. So many possibilities. Thank you.