Heart to Hearth Cookery

Preserved Apricots for the Dessert Table

The apricots were preserved in July 2012 using Wm Rabisha’s  To Preserve Apricocks receipt (recipe).  They were stored in a delft apothecary pot (pictured) with the lid covered with white writing paper soaked in brandy.  To the left of the picture are the two delft sweetmeat dishes ready for the Dessert Table in December 2012.

My next scheduled classes are a chocolate workshop in February and a hearth cooking class in March.  Visit my website for more information:   www.hearttohearthcookery.com