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Home » Dessert » Poached Apricots with Honeysuckle Syrup and Gluten Free Granola

July 18, 2013 By Janice Pattie 11 Comments

Poached Apricots with Honeysuckle Syrup and Gluten Free Granola

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Honeysuckle Syrup captures all the sweet hedgerow floral scents in a sugar syrup which combines beautifully with summer fruits like apricots.

I was rather disappointed in a punnet of apricots that I bought, they were rather hard and tasteless, so I poached them in a little water and sugar, creating a luscious pan of soft sweet fruit.

I received some Nature’s Path, Gluten Free, Nice and Nobbly Granola.  It’s a really tasty cereal to eat for breakfast or to use, as I did, in this dessert.  I used the Pumpkin Seeds, almonds, raisins and cinnamon granola and layered up the poached apricots, granola, and Greek Yogurt, finishing with a sprinkle of granola and some Honeysuckle Syrup (see below)

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There are two different kinds of Nature’s Path Nice and Nobbly Gluten Free Granola, the Pumpkin Seeds, almonds, raisins and cinnamon type and another with Blueberries, Raspberries Strawberries and Yogurt Chunks.
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You may remember that I reviewed The Foragers Kitchen  by Fiona Bird, back in May.  I was enthusiastic about the book at the time and was eagerly anticipating the different seasons.  One of the foraged ingredients that really intrigued me was Honeysuckle.  I had not idea you could do anything with Honeysuckle although I’ve always love the smell of it and it grows in abundance in the hedges up the lanes to our farm.  This year with the warm weather, it has been particularly prolific.

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Honeysuckle Flowers

 

 

Honeysuckle Syrup
Makes 1 small bottle

What to forage and find:
2 large handfuls of honeysuckle (12-15 blossoms)
Scant 1 1/2 cups (350ml) boiling water (50ml will evaporate or soak into the blossom)
1 cup (200g) superfine (caster) sugar

What to do:
1. Allow the honeysuckle blossom to steep in the water for as long as possible (at least 8 hours)
2. Strain the blossom liquid well, and squeeze the blossom to ensue that you have as much liquid as possible.
3. Put the blossom water into a saucepan, and add the sugar.
4. Dissolve the sugar over low heat, then boil rapidly to reduce and thicken the syrup to about 3/4 cup (175ml)

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I’ve been asked what Honeysuckle syrup tastes like, it tastes a little like honey and a bit like the flowers smell, it’s a lovely sweet floral flavour.  I did wonder if it was just the sugar, but I also made some Elderflower syrup (more of that in a future post) and it tastes completely different.

Fiona suggests that you drizzle this syrup over ice cream.  If you keep one or two small plastic bottles of the in the freezer you can glaze your Christmas ham in wild summer blossom.

The Forager’s Kitchen is published by CICO Books
RRP £16.99
Popular online book store £10.87

Thanks to Fiona Bird and Mark at Cico Books for allowing me to publish this recipe.
I received the Nature’s Path Gluten Free Granola for review, I was not paid for this post and all opinions are my own.

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Filed Under: Dessert, Reviews Tagged With: apricot, Honeysuckle, Nature's Path, The Forager's Kitchen

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Reader Interactions

Comments

  1. Rebecca Subbiah says

    July 19, 2013 at 4:04 am

    cool now I know how to make it

    Reply
  2. Fiona Bird says

    July 19, 2013 at 7:26 am

    Thank you so much for posting this. My daughter, Lili said that honeysuckle syrup tastes of the garden. I find it difficult to equate wild foods with more conventional tastes. Gorse blossom certainly smells of coconut but it doesn't taste of it, it's unique. We need to 'acquire' wild taste buds:-)

    Reply
  3. Marmaduke Scarlet says

    July 19, 2013 at 6:13 pm

    Wow! (she says inarticulately!) This just leaped out of the screen at me! The fruit sounds lovely but the honeysuckle syrup absolutely sublime! (And since I have a load in my back garden, I am just going to toddle off for a bit of a forage . . . when things have cooled down a bit!)

    Reply
  4. Janice Pattie says

    July 19, 2013 at 8:53 pm

    Looking forward to hearing how you get on. I used some of the syrup in sald dressing tonight instead of honey and it was delicious.

    Reply
  5. Carole says

    July 20, 2013 at 2:53 am

    Janice, I do hope you stop by and add this to the apricot collection – it's never too late for a good recipe. cheers

    Reply
  6. belleau kitchen says

    July 20, 2013 at 7:00 am

    I have a honeysuckle bush directly outside my window here at Belleau Kitchen and I think I may just give this syrup a go… love the poached apricots… funny how apricots can be so hit and miss, especially this season, some a beautifully plump and others are mouth twistingly bitter… that granola looks rather nice too x

    Reply
  7. underthebluegumtree says

    July 20, 2013 at 12:53 pm

    Just love the idea of that honeysuckle syrup. Sounds delicious!

    Reply
  8. Christian Halfmann says

    July 22, 2013 at 7:02 am

    I don't know much about the honeysuckle syrup, but I like the looks of the dessert in the glass. That might be luvly to have.

    Reply
  9. Aimee @ Violet Femme says

    July 23, 2013 at 8:29 am

    Yum! I'm dying to try honeysuckle syrup, this looks delicious…

    Reply
  10. Jacqueline @Howtobeagourmand says

    July 25, 2013 at 11:26 am

    Honeysuckle Syrup? I'm intrigued!
    Apricots can be quite dry – even when I've bought them in French markets they can be hit and miss so to soak them in this syrup sounds like a fantastic idea!

    Reply
  11. Traceyr says

    July 25, 2013 at 9:03 pm

    wow that seems so simple Janice. A taste of the summer at Christmas time sounds lovely.

    🙂

    Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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