my special recipe for...Confiture
the one and only...
and Alford, on Scotlandís East Coast
This recipe should come with a warning...Only for the Sweet-toothed!The
girls learnt how to make it in France, but travel the world to South and
Central America and you will find it there under the name of Dulce de
leche. Not only is it a great jam, but try it as a sauce ....its got that
caramel taste that blended so well with bananas, icecream and
is what you need...
1 litre of milk
500g jam sugar
25 cl water
200g creme fraiche
1 teaspoon ground cinnamon
Some empty jamjars and lids that have been washed in a dishwasher or with
very hot water and detergent or sterilising tablet, rinsed and allowed to
is how you do it...
Heat milk, in a pan till almost simmering. It is important not to let it
Add the 800g sugar and water, stir well.
Cook on a very low heat till caramelised, then leave to lighten, stirring
Put in the 500g jam sugar and cinnamon, stir well.
Leave to cook very slowly on low heat for around one hour, stirring
regularly. once the milk has reduced and thickened to a jam like
consistency remove from heat. You can rest the jam by dropping a little
from a spoon on to a cold surface and then checking its consistency.
Leave to cool, then stir in creme fraiche.
this with...crepes!! Yummy!
Wash it down with.. fresh cranberry and raspberry juice.
Turn on the cool sounds of... karenís first recording, aged four and a
half, in her living room, Balnullo.
I love this recipe because... we lived on it when we worked in France as
-Les belles Poubelles-ie: Bin- girls!
I learned to cook this... we were in France, educating the French about
Scotís music while they introduced us to their cuisine.
We now have eaten it again in LíOrient -Festival Interceltique- summer
The person I would love to invite to dinner would be... Robert Burns for
after dinner entertainment!
A song with lyrics about food is... The Jeely Piece Song by The Singing