I've always considered apples to be strictly a fall and winter fruit. Who wants a boring old granny smith when there are strawberries, cantaloupes, and nectarines to be had? But then last summer I had my first taste of rhubarb-apple pie. I loved the sweet-tart flavor combination, and how the tender pieces of apple paired with the silky rhubarb. This week, I combined the two in a conserve studded with toasted almonds and dried apricots.
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I love the combination of apples and almonds, but any nuts will do in this recipe. Try pecans, walnuts, or hazelnuts. Similarly, you can swap the apricots for the dried fruit of your choice. Try golden raisins, chopped dried mango, or dried pears. This works nicely on a cheese plate or with hearty grain bread.
Have you ever had jam with nuts in it before? Technically, they're called conserves, and they often involve dried fruit too. This version is bursting with juicy, ripe plums, sweet golden raisins, and crunchy walnuts. Because of the play of textures and flavors, conserves are especially good over ice cream or stirred into yogurt. You can also serve them as a sweet accompaniment to grilled meats.
This conserve is bursting with juicy, ripe plums, sweet golden raisins, and crunchy walnuts. Try it over ice cream, stirred into yogurt, or as a sweet accompaniment to grilled meats.