About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

    • Tori Avey says

      Hi Bev– saffron has a flavor that is hard to describe, and it really changes based on the recipe and ingredients it is combined with. It’s a very potent spice, a little goes a long way. I’d say it tastes like the scent of a fresh bale of hay, if that makes any sense. That might not sound very appetizing, but when combined with other ingredients the flavor really pops, adding savory depth. It’s magical.

  1. Rebecca says

    Tori, thanks for the recipe as I love Peach and I even bought Peach wine back from Paris !! It is very hard and very expensive to buy the saffron in Penang. So I may omit it . I will send your recipe to my friends in China as they have plentiful there and very very cheap when in season. As fruits are expensive here, so I seldom cook jam or preserve unless I travel. I saw TV cooking program taught us to boil the boiling preserves into jars at once to the top and crew it tight and place them up side down to cool. She said that by this way, no need to chill it unless you open it. It can last for 1/2 year on shelves. Is it true ?

    • Tori Avey says

      Hi Rebecca! I’m happy you like the recipe, it will be good without the saffron too. I do not recommend the canning method you described, I know some who do it (it’s considered an “easy” way to home can) but it is not 100% safe and you risk bacteria growth/botulism by doing it this way. To be safer, use the boiling water method I linked to in the post above, it will preserve the fruit without refrigeration and is a much safer way to go.

  2. Nancy Ami says

    5 stars
    I’ve been going nuts doing something similar BUT different. I’ve basically have been making fruit butter,, and I’m on a huge nectarine kick. Which is good, because it couldn’t be simpler. Especially since the nectarines don’t have to be peeled. Just chunk them up, throw them in the blender or food processor for 10 seconds to chop them up. Into a crockpot for an hour on high, then on low with a spoon under the lid so evaporation can occur. 6-10 hours later (with occasional stirring),, Voila!! It’s been delicious stirred into my oatmeal!

    I’m just waiting for peaches to come on sale and if I’m lucky apricots! (those would have to be peeled first!)

    • Tori Avey says

      4 stars
      Donna, I like the texture from the food mill and haven’t tried it with a food processor. I think you could, but I wouldn’t over-process the mixture– you want it to have some texture. Also note that the food mill strains out some of the skin from the mixture, whereas the food processor would include all of the skin which would change the texture a bit. Probably no big deal, just giving you a heads up. 🙂

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