Roger Patterson's Honey Recipes

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Sweet Preserves

Pink Grapefruit and Ginger Preserve (00140)

4 pink grapefruit
9 oz (250 g) honey
1 ¼ cups (250 g) sugar
½ oz (15 g) fresh ginger

Grate zest of one grapefruit
Remove flesh of 4 grapefruit and pull off all skins from pulp
Grate ginger very finely
Blanch zest
Boil water in pan over high heat
Scald zest in water for 3 min
Cool in cold water and drain
Chop zest very finely

Pour honey and sugar into a pan or preserving pan over moderate heat.
Bring sugar and honey mixture to a boil without stirring until sugar crystals are fully dissolved.
Add grated ginger, grapefruit pulp and grapefruit zest.
Crystallize over low heat for 30 to 40 min until mixture thickens.
This preserve never thickens a whole lot.
The consistency you're looking for is between marmalade and jam.
Pour into previously sterilized glass jars.

You can use this preserve in many of the sauces prepared to accompany poultry
or to make the sweet and sour sauces used in Asian cooking.

Membrillo - Spanish Quince Jelly (00141)

Cut your quinces into quarters, remove the grainy cores and chop roughly.
Put into a heavy based pan with a splash of water and cook over the lowest heat
until terracotta-coloured and very soft.
Put through a mouli-legumes.
Weigh the puree.

To every lb (or kg) of puree add 1.25 lb (or 1.25 kg) honey.

Add the sweetener and a teaspoon of lemon juice per pound (or ½ kilo).
Bring slowly to the boil & simmer gently.
When the mixture starts to come away from the side of the pan,
pour into oiled low sided trays and dry in a very low oven.

Cut into squares and store in a box to prevent the absorption of water from the air.

Eat as "Turkish delight".

Traditionally, in Spain, it is served with slices of mature hard cheese.

It can also be simmered until it begins to thicken, then either poured into sterilised jars and capped,
or rolled into small balls and gently dried further.

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