Janine and I have just enjoyed our first house concert of the year.
We spent an afternoon with Lindsay Martin and Victoria Vigenser – again!
We had them here with us in our home last year and they were terrific, such beautiful music. Lindsay is an amazing fiddler.
They work together so well.
A wonderful afternoon well spent.
We are starting to eat into our summer preserves. We have been enjoying sliced peaches, plums and pears recently.
We have just started to open our jars of preserved whole peaches. These were bottled in December and vacuum sealed into ‘Fowlers’ jars.
Having been heated in a light syrup to seal the vacuum in the jars, then stored for 4 months in the pantry. These whole peaches are just starting to develop that wonderful marzipan flavour that they get from the stones.
We have also been cooking a few cakes to keep the colder weather at bay on dull days. Janine used our pears to make a flan.
She recalled reading the recipe in a book from many, many years ago. We had to go looking, but we found the book eventually, just where we though that it ought to be. I skimmed past it initially, as the cover wasn’t like I remembered it.
Larger-than-life home cook, turned TV presenter, Ian Parmenter used to present a 5 minute cooking program as a fill-in on the ABC TV, possibly in the 80’s or 90’s? Called Consuming Passions Consuming Passionsand he later wrote a book called ‘Sheer Bottled Bliss’.
Janine remembered his recipe for pear and almond up-side-down tart. It was very nice as I remembered it and just as nice this time round. Page 143, if you are interested.
Or you might want to follow this link< https://www.abc.net.au/radio/recipes/ian-parmenters-upside-down-pear-flan/8925532>
it’s quite rich!
I tried my hand at prune and almond flan that I saw Rick Stein make on the Idiot Box one evening when he was in the Dordogne region of France. It look easy and I thought that I’d have a go at it. What could go wrong? Ididn’t have all the ingredients, but what the hell, give it a go.
Soak a couple of cups of your prunes in brandy. I didn’t have enough brandy, so I used half Cointreau. I think that It might even be an improvement!
Mix one of your beaten free-range eggs with the drained brandy. Then add in a cup of almond meal and half a cup of sugar. More or less.
Blind bake a short pastry base for 20 mins at 180 oC. then pour in the filling over the prunes and continue to bake for another 45 mins or more as required
I liked it so much, I made another one.