Thank you as always Camilla for an excellent field guide, I’ll be using this for reference in years to come! Question for you: any tips on making Noyeaux from apricot pits? I just made a batch and it’s cloudy due to some crushed apricot kernels - but still ok? The aroma is gorgeous. Thank you!
Thanks Camilla, yes I toasted the kernels and then added vodka to infuse, and good to know that the cloudiness isn’t an issue. I’m going to let it steep for a good long while so maybe the color will deepen in time. Thank you!
Thanks for the very detailed article :) I have a question about drying fruit-- I don't have a food dehydrator -- what sort of times would I need to use if I use my oven to dry, and do you have any tips on getting a good result?
Hi Wendy! There's a bit on that in my Field Guide to Preserving, linked at the top of this newsletter. Timing all depends on the specific fruit, I'm afraid.
I can’t stop thinking about dried melon jerky! 🍈
Outstanding info for both novice, and pros!! Inspiring!! Now, to find local orchards and farms with ripe fruit!
Thank you as always Camilla for an excellent field guide, I’ll be using this for reference in years to come! Question for you: any tips on making Noyeaux from apricot pits? I just made a batch and it’s cloudy due to some crushed apricot kernels - but still ok? The aroma is gorgeous. Thank you!
Delicious! I don't think the cloudiness should be an issue. But always make sure to toast your kernels briefly first to avoid any cyanide!
Thanks Camilla, yes I toasted the kernels and then added vodka to infuse, and good to know that the cloudiness isn’t an issue. I’m going to let it steep for a good long while so maybe the color will deepen in time. Thank you!
Thanks for the very detailed article :) I have a question about drying fruit-- I don't have a food dehydrator -- what sort of times would I need to use if I use my oven to dry, and do you have any tips on getting a good result?
Hi Wendy! There's a bit on that in my Field Guide to Preserving, linked at the top of this newsletter. Timing all depends on the specific fruit, I'm afraid.