Receta Culinary Adventures: France

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Ingredientes

Apricot-Lavender Jam with Croissants~
Apricot-Lavender Jam~
2 pounds ripe, fresh apricots, pitted
2 1/2 cups sugar
4 t dried lavender buds
3 T Bourbon
2 t lemon juice
Remove the apricot pits
Cut the fruit in half
Sprinkle the fruit with sugar
Stir to combine
Tie 3-4 t dried lavender buds in a small cheesecloth bundle
Sink in the middle of the fruit
Stir in Bourbon
Let macerate overnight in the refrigerate
After 24 hours~
Prepare water bath canner and sterilized jars
Bring the apricot mixture to a boil in a wide pan
Adding 1/4 t butter to diminish the foam
Continue to cook, stirring to keep mixture from scorching
Cook until gel point is reached
Remove the bundle of lavender
Stir in the reserved 1 t lavender buds
Ladle the jam into prepared jars
Seal and process in a water bath canner for 10 minutes
Remove the canner lid, turn off the heat and let sit for 5 minutes
Remove the jars to sit undisturbed until the jars are thoroughly cooled, 24 hours
Check seals before storing
Crêpes ~
Crepe's with Mascarpone Cheese Filling and Blueberry Sauce
Basic Crepe Recipe~
1 flour
1/8 t salt
2 eggs
2 T sugar
1/2 cup milk
1/2 cup water
1 T orange juice
1/2 t vanilla extract
1 t orange zest
2 T butter, melted
oil