'albicocciamo' (let's apricot), Stanmore, Sunday, 01. December 2019

Bottling fruit is one of the simplest, most rewarding acts in the kitchen, but one oft fraught with doubt and fear. For me it's a nostalgic act; taking me back to cool winter evenings spent watching my Nanna open the highest cupboards in her kitchen, climb up a little ladder and stand on her tip-toes to reach for one of the precious jars of fruit she had preserved over summer. My favourites were always the apricots, from the old tree by the back fence - they were *almost* as good as the ripe fruit Grandpa would pass us, still warm from the sun, juice dripping down our chubby chins.
The apricots I buy rarely taste like as good as those apricots, bred for appearance and longevity rather than flavour; harvested too soon; travelled too far. But bottled apricots are different: time spent in a jar drinking up the flavour of a light sugar syrup, some of their own kernels, or perhaps a vanilla bean: upon opening they are so much better than their fresh counterparts.
Would you like to join me for a day of preserving apricots? We’ll start with a slice of apricot tart for morning tea, before diving into to a box or two of seasonal fruit: we’ll bottle apricots using the Fowlers Vacola system, and make delicious apricot jam in a beautiful copper jam pan. We’ll discuss setting point, sterilisation, sugars and more!
This workshop will be limited to five participants so there is plenty of time to ask questions.
When: Sunday, December 1 2019 / 10:30 - 13:30-ishWhere: Stanmore (NSW) - exact address to be shared closer to the timeWhat’s included: 1 bottle apricots + 1 jar apricot jam; morning tea; an apron to wear during the class; and printed recipesTickets: $120* (maximum 5 pax)
*please note: due to the nature of seasonal produce, this workshop may be cancelled in the event I am unavle to source perfect fruit. In this case, you will be fully refunded the ticket price.

Sunday, 01. December 2019, Stanmore, 'albicocciamo' (let's apricot)

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