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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVWqVIITWxmxw1MSyQJ2s-MSpF143ZZwwdnTv4TfWUDkTf8UJSYEsEoGE0W_X6ZA33AD0GfVB0e-VKayINfPIckulcFfFr5aKf6sL1S8ORqbe4O25sJwj-wk1uoiAQv3BzdEAnqctB2I/s1600/pumpkin-conserve-sml+IMG_0810.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6TLJrKAtgbfS4nnnXIU9ZQpPl500oNRTlpQ0CTrC7d0Plyy4KmfLqLPNrvEDJqXMfSbbeogYvFqroXKTmG_10TZhXLd0wWVjwHA_eACIPkFBOpVcRHhMVihC0fOXYopBh4bSKwxDLak/s1600/pumpkin-preserve-sm+IMG_0826.jpg) |
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ2Gxgf7CkdbuSmTq6DC6xEHcl5Rfko9mabodWp68QqQp5aoCnsuHqd-D1FJRQ_hnLWhiFeBl-KFxxtT_BluSBri33tQNyP5q1lwHYRX-IDWNljwjH9WWlZvWp_ICFcsNVHEdVwI1j8g/s1600/Instant+cheesecake-sm+IMG_0825.jpg) |
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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