When strawberries are small and young, their leaves are still tiny and tender. Keep them on the berries for both aesthetics and the earthy taste they impart that balances the sweet fruit and rich ...

1 Place all the fruit and sugar in a medium saucepan with 1 tbsp water. Bring to the boil and cook covered for 5-6 minutes until softened but chunky. 2 Add the oats and cool. 3 Meanwhile, slice each ...

A couple of weeks ago I said we were finished with fruit compote recipes. I didn't lie, I was misquoted. By myself. Actually I misspoke, if that is possible to do when writing. We do have one more ...

I’ve long loved the combination of rhubarb and blood orange — both fruits are tart, but each in a particular way, and their flavors and colors complement each other. I adapted a formula and method I ...

It’s time to stop thinking about the difference between sweet and savory spices. Many cooks around the world don’t make such a distinction. In Greece and Turkey, for example, tomato sauce comes spiked ...

Bertha Cohen's Dried Fruit Compote; Gingered Apple, Pear, Plum and Almond Compote; Orange, Peach and Dried Cranberry Compote; Baked Apple, Fig and Raisin Compote Transfer the fruit and syrup to a ...

Chef Darina Allen notes: When I'm driving through country lanes in late May or early June, suddenly I spy the elderflower coming into bloom. Then I know it's time to go and search gooseberry bushes ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

Celebrate spring with this simple, sweet-tart dessert. Alice Waters is an icon of California cuisine who revolutionized the concept of farm-to-table cooking in America with her restaurant Chez Panisse ...

Combine apricots, prunes, apple, pear, cinnamon stick, nutmeg and juice in a medium sized pan. Bring to a boil. Lower the heat, and simmer, covered, for 20-30 minutes, until all fruit is soft. Remove ...