Tomcot Apricot Jam

Ingredients:

• 1 kg Tomcot apricots, pitted and chopped
• 750 g sugar
• 2 tbsp lemon juice

Method:

• Add the apricots, sugar, and lemon juice to a heavy pot.
• Bring to a gentle boil.
• Cook for 20 to 30 minutes, stirring often, until thickened.
• Mash slightly for a rustic texture.
• Cool and refrigerate, or process using an approved canning method.

Best with: Tomcot, Tilton

Tilton Apricot Crumble

Ingredients:

• 6 to 8 Tilton apricots, sliced
• 2 tbsp sugar
• 1 tbsp flour
• 1 tsp lemon juice

Topping:

• 1 cup rolled oats
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter

Method:

• Heat oven to 375°F.
• Toss apricots with sugar, flour, and lemon juice.
• Place in a baking dish.
• Mix topping ingredients until crumbly.
• Scatter over the fruit.
• Bake for 30 to 40 minutes.

Best with: Tilton, Tomcot

Redhaven Peach Galette

Ingredients:

• 4 Redhaven peaches, sliced
• 2 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 prepared pie crust
• 1 egg for brushing

Method:

• Heat oven to 400°F.
• Toss peaches with sugar, cornstarch, and lemon juice.
• Place the fruit in the centre of the pastry, leaving a 2-inch border.
• Fold the pastry edges over the peaches.
• Brush the crust with beaten egg.
• Bake for 30 to 35 minutes until golden.

Best with: Redhaven, Early Redhaven, Glohaven

Glohaven Peach & Burrata Salad

Ingredients:

• 3 Glohaven peaches, sliced
• 1 ball burrata
• 3 cups arugula
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Fresh basil
• Salt and pepper

Method:

• Arrange arugula and peaches on a serving plate.
• Tear the burrata over the top.
• Drizzle with olive oil and balsamic.
• Finish with basil, salt, and pepper.

Best with: Glohaven, Redhaven

Italian Plum Cake

Ingredients:

• 8 to 10 Italian plums, halved
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup milk

Method:

• Heat oven to 350°F.
• Cream butter and sugar.
• Beat in eggs and vanilla.
• Mix in flour, baking powder, cinnamon, and milk.
• Spread batter into a greased 9-inch pan.
• Arrange plums cut-side up over the batter.
• Bake for 40 to 50 minutes.

Best with: Italian Plum, Greengage

Greengage Plum Compote

Ingredients:

• 500 g Greengage plums, pitted
• 1/3 cup sugar
• 1 tbsp lemon juice
• 1/4 cup water
• 1/2 tsp vanilla

Method:

• Add everything to a saucepan.
• Simmer gently for 15 to 20 minutes.
• Stir occasionally until the plums soften and the liquid becomes syrupy.
• Serve warm or chilled.

Great with yogurt, ice cream, pancakes, or cake.

Yellow Plum Chutney

Ingredients:

• 750 g Yellow plums, chopped
• 1 onion, diced
• 1 cup apple cider vinegar
• 3/4 cup brown sugar
• 1/2 cup raisins
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp salt

Method:

• Add all ingredients to a saucepan.
• Simmer uncovered for 45 to 60 minutes.
• Stir occasionally until thick.
• Cool before serving.

Great with pork, sausages, cheese, and sandwiches.