Test Kitchen tips
Serve as a dip with extra virgin olive oil and toasted turkish bread. Dip the bread into the oil then into the dukkah to coat. For a special treat, serve with soft-boiled quail eggs.
Peach & plum hoarder’s jam
PREP + COOK TIME 20 MINUTES (+ 2 WEEKS PRESERVING TIME) MAKES 8 CUPS
While this is called a jam, it is anything but – it’s a wonderful concoction of boozy fruit and fruit-infused alcohol. It’s known by a variety of names: hoarder’s jam, rumptoff (rum was originally used) and bachelor jam. However, the common theme of all of them is preserving summer’s bounty of fruit.
1 large just-ripe peach (220g), quartered
4 medium plums, halved
4 medium apricots, halved
2¼ cups (495g) caster sugar
3 long strips of orange rind
2 vanilla beans, split lengthways
21/3 cups (660ml) brandy, rum or gin, approximately
1 Combine fruit and sugar in a large bowl for 1 hour.
2 Transfer fruit mixture to a clean 2-litre (8-cup) wide-mouth jar. Add the orange rind and vanilla bean. Pour brandy over the fruit, making sure fruit is immersed in alcohol. (You may need to add a little extra, depending on the height and width of the jar.)
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