Preserved: Fruit

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce, Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Fruitti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam. Packed with history, kitchen inspiration, and unabashedly delicious recipes—all gorgeously photographed—Preserved: Fruit is your guide to new culinary adventures. ..M.F Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce, Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Fruitti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam. Packed with history, kitchen inspiration, and unabashedly delicious recipes—all gorgeously photographed— Preserved: Fruit is your guide to new culinary adventures. Fruit brings together 25 recipes for jams, syrups, shrubs, and pickles from all over the world. This is the second of six short books devoted to all aspects of food preservation. Recipes for pickled cherry and rose jam, citrus peel powders, and pomegranate molasses will give new life to seasonal bounty and add dimension to your everyday cooking. The authors all lend stellar credentials and as a trio they bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history. This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.