Homemade Top-Quality Orange Jam
Our sweet oranges are sliced in zest in their juice. They are candied for a day before ending up in their container to rest in peace. You will understand why this orange marmalade has made our reputation for several generations, and is not to be compared with what you can find elsewhere.
It is a great classic for breakfast or afternoon tea and it also goes well in a sweet and savory version with duck meet or Bleu de Causses cheese or Beaufort cheese.
An idea of recipe – Apples stuffed with dried fruits and orange jam
6 beautiful apples / 25 g walnut kernels / 25 g hazelnuts / 25 g pistachios / 30 g flaked almonds / 1/4 tsp. 4 tsp / 120 g orange jam / 40 g butter / 6 tsp. brown sugar
Preheat the oven th.7 (200 ° C).
Crush the walnut kernels, the hazelnuts and the pistachios; mix them with the flaked almonds. Grill them on high heat in a white-hot pan for 1 min.
Wash the apples carefully under cold water, dry them and then scoop them out of their hearts and seeds with an apple corer or with a small knife pointed at the base and the top so as to keep them in their original shape.
Place them in a buttered gratin dish.
Garnish the hollow of each apple with the dried fruits mixture; add a tip of 4 spices powder on top, then 2 tsp. of orange jam which will overflow and 1 knob of butter.
Put the rest of the butter in plots on the apples then sprinkle with brown sugar. Add another 2 tsp. of jam in the bottom of the dish and sprinkle with the rest of the dried fruits. Add 2 tsp. water in the dish and put in the oven for 35 to 40 minutes of cooking.
When the apples are cooked, put them on the 6 cups and sprinkle them with cooking juices and the peels of the jam on top of the apples. Serve hot, warm or cold, depending on taste.
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