Santa Margherita

Directions:

1. Crack a few of the apricot stones with a weight, nutcracker or hammer, take out
the kernels and blanch in boiling water for 1 minute
2. Place apricots, water, lemon juice and kernels in a preserving pan and simmer for
about 15 minutes until they are soft and the contents of the pan are well reduced.
Remove from heat, add sugar, stirring until dissolved, then add the knob of butter.
Return to heat, bring to the boil and boil rapidly for about q5 minutes, stirring
frequently.
3. Test for set and, when setting point is reached, take the pan off the heat and
remove any scum that has accumulated on the top
4. Leave to stand for 15 minutes. Pot and cover
Makes about 6lbs.
Make or buy a whole grain country white loaf.
Cut into approximately 3” squares
Toast both sides under broiler until light brown
Add slice of double cream brie about ¼” thick and return to broiler for 30sec or until
warm.
Add apricot/peach preserve and serve.