Apricot halves in vanilla syrup
Right now I can’t really get my head around the idea that at some point it will be winter in Dunedin again. Summer has been pure magic lately. We have been treated to day after day of premium quality kiwi sunshine. If there are two things that really define summer food they are BBQ’s and summer fruit. Rest assured I won’t be standing out in a blasting southerly trying to turn a couple of saussies come July, but I will be dining on beautiful Central Otago summer fruit, carefully preserved to give a ray of sunshine on the dreariest winters day.
A few years ago I picked up an Agee preserver and some jars on Trade Me. She makes the preserving process so easy – I highly recommend you try and find one if you really want to get into preserving at home. I’m sure there must be thousands of these old girls lying around, retired to the back of the garage and forgotten thanks to the abundance of convenient, imported canned fruit. There is no comparison in both flavour and quality, so give it a try and I’m sure, like me you will be hooked.