Recipes – Page 845 – Recipe Collectors

Peach Purée

Apricot Puree

Ingredients

Instructions

Wash the peaches or apricots, quarter, and pit.
Purée in a blender along with simple syrup, vanilla sugar, and lemon juice then pass through a fine sieve.
Flavor with peach liqueur and Cointreau.

Notes & Wine Advice

If you make the purée out of white peaches, you will have the necessary fruit purée for the “Bellini” cocktail created by Arrigo Cipriani for Harry’s Bar in Venice.
Purists may peel the peaches first, but sieving the fruit ultimately has the same effect. lemon sauce

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Course; Fruit

Cuisine; Austria / European

Pear Marmalade With Chili

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Ingredients

▢ 5.5 lbs 2.5 kg Pears (Gute Luise variety, if available)
▢ 70 oz 2 kg Preserving sugar
▢ ⅓ oz 10 g Citric acid
▢ 4 tsp 2 cl Lemon juice
▢ Chili threads or finely chopped chili peppers to taste

Instructions

Peel, core, and quarter the pears.
Bring to a boil with preserving sugar, citric acid, and lemon juice and let boil briskly for 5–7 minutes.
Sieve or purée.
Mix in the chili threads or finely chopped chili peppers to taste.
Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes & Wine Advice

Caution: too much chili will make the marmalade too spicy!

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Orange, Grapefruit, And Lime Marmalade

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Ingredients

▢ 4.5 lbs 2 kg Oranges
▢ 18 oz 500 g Grapefruits
▢ 10.5 oz 300 g Limes
▢ 70 oz 2 kg Preserving sugar

Instructions

Peel the oranges and cut into slices.
Put half of the peels in warm water and let sit for 24 hours.
Change the water 3–4 times during this period.
Squeeze the grapefruits and limes.
Put the oranges together with the preserving sugar, lime juice, and grapefruit juice in a pot and let boil for 5 minutes.
Blend and then sieve the marmalade.
Remove the peels from the water, cut away the white parts, and cut into very small cubes.
Mix the peel into the marmalade.
Fill hot rinsed canning jars, close tightly, and put in a cool place.

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Peach Vanilla Marmalade

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Ingredients

Instructions

it and quarter the peaches.
Bring to a boil with lemon juice and preserving sugar and let boil for 5 minutes.
Blend and sieve.
Bring the marmalade to a boil again and add the vanilla bean, halve lengthwise.
Let boil for 2 more minutes.
Remove the vanilla bean, scrape out the rest of the pulp, and add it to the marmalade.
Remove from heat and stir in the peach liqueur.
Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Apple Elderflower Marmalade With Cardamom

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Ingredients

▢ 4.5 lbs 2 kg Apples (Golder Delicious)
▢ 4.5 lbs 2 kg Preserving sugar
▢ Ground cardamom

For the Elderflower Syrup

Instructions

For the elderflower syrup, wash the elderflowers, and then put in a pot with the preserving sugar, lemon slices, and citric acid.
Boil water and pour over the elderflower mixture.
Cover and keep in a cool place overnight.
Strain the syrup.
Peel, core, and quarter the apples.
Boil in preserving sugar and elderflower syrup, blend, and sieve.
Flavor with cardamom to taste.
Fill hot rinsed canning jars, close tightly, and put in a cool place.

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Cherry Peppermint Marmalade

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Ingredients

▢ 2 cups Simple syrup
▢ 1 Bundle of peppermint
▢ 5.5 lbs 2.5 kg Sweet cherries
▢ 70 oz 2 kg Preserving sugar

Instructions

Wash and pit the cherries.
Chop the peppermint coarsely and place in a burlap spice bag.
Warm the simple syrup and add the peppermint bag, cherries, and preserving sugar.
Cover and chill overnight.
On the next day, remove the peppermint bag (squeeze it out well), bring the cherries to a boil and let boil for 5 minutes.
Blend and sieve.
Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Plum Marmalade

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Ingredients

▢ 3.3 lbs 1.5 kg Plums
▢ 35 oz 1 kg Preserving sugar
▢ 3 tbsp 40 g Vanilla sugar
▢ 4 tsp 2 cl Slivovitz

Instructions

Wash, pit, and quarter the plums.
Place in a bowl with the preserving sugar and vanilla sugar and chill overnight.
Bring to a boil and let boil for 5 minutes in a pot.
Blend, sieve, and flavor with slivovitz.
Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes & Wine Advice

Pluums Aren’t Just Plums

This stone fruit, which originated in Asia Minor and which was brought to Europe by the Romans in 150 BCE, is as appetizing as it is good for digestion. It can be found in about 2,000 varieties, particularly around the Mediterranean and in Central Europe. The most important are the cherrysized, orange mirabelle plum, the commonly found Prunus domestica, the yellow-green, firm greengage, and the sweet, juicy damson. All four varieties are suited to sweet cooking, however the damson is the classic plum for sweet Austrian cooking.

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Wild Berry Marmalade

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Ingredients

▢ 2.5 lbs 1.2 kg Wild berries, according to taste, without stems
▢ 35 oz 1 kg Preserving sugar
▢ Zest of 1 orange
▢ 2 tsp 1 cl lemon juice
▢ 4 tsp 2 cl Grand Marnier

Instructions

Place the berries in a bowl with preserving sugar, orange zest, and lemon juice and let sit overnight in a cool place.
Bring to boil in a pot and let boil for 5 minutes.
Blend the berries and flavor with Grand Marnier.
Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Redcurrant Marmalade

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Ingredients

▢ 2.5 lbs 1.2 kg Redcurrants
▢ 35 oz 1 kg Preserving sugar
▢ Zest of 1 orange

Instructions

Remove the currants from the stems and place in a bowl with preserving sugar and orange zest.
Cover and let sit overnight in a cool place.
Boil in a pot for 5 minutes and mash the currants while boiling.
Sieve if you prefer.
Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes & Wine Advice

You can make gooseberry marmalade with the same recipe. In this case, replace the orange zest with lemon zest or a splash of white wine.

Sweet or Tart?

The refreshingly sour redcurrant is well suited to cakes, marmalade, gelatin, and tortes. Blackcurrants, with their distinctive sharp, sweet taste are more for marmalade and gelatin than baked goods. On the other hand, the less common (and milder) white currant is perfect for eating.

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European

Apricot Marmalade

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Ingredients

▢ 2.5 lbs 1.2 kg Apricots, fully ripe
▢ 35 oz 1 kg Preserving sugar
▢ 4 tsp 2 cl Lemon juice
▢ 4 tsp 2 cl Apricot Eau de Vie

Instructions

Pit and quarter the apricots.
Boil with the lemon juice and preserving sugar in a shallow pot.
While boiling, blend or mash the apricots and then let boil for 5 minutes.
Sieve and flavor with the apricot Eau de Vie.
Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

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Course; Fruit / Sandwich toppings

Cuisine; Austria / European