Back in
December 2011 we posted about a particularly delicious and easy Conserve made from Pumpkin, lemons, sugar and butter.
This week I made some more.
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| You can just eat it out of the jar with a spoon! |
From comments we received, we thought people might be unsure how to serve it.
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| Take some digestives, some cream cheese and some Pumpkin preserve... |
Tim's favourite is an instant Pumpkin Cheesecake, made with a digestive biscuit, a creamy cheese and a dollop of Pumpkin conserve.
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| And serve. |
Delicious!
3 comments:
It is excellent on toast, crumpets, rice pudding and porridge, too.
A spoonful in the bottom of the dish when making an apple crumble might work and I bet it would make delicious little frangipane tarts.
You gave us a jar and it was absolutely delicious. I had some in porridge and also spread on toast and cinnamon bagels.
Frangipane tarts eh Jean? I like that idea. Gaynor, there's lots more where that came from. Or we could let you have a pumpkin or squash and you could try it yourself. You don't have to make 2 kilos of puree at a time! Our biggest pumpkin just decided it was time to go. Pauline
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