Wednesday 11 February 2015

Pumpkin Conserve - a serving suggestion

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.

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.

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.

And serve.


Jean said...

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.

GaynorB said...

You gave us a jar and it was absolutely delicious. I had some in porridge and also spread on toast and cinnamon bagels.

Tim said...

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