One of those "Ps" stands for preserving produce (I guess that's two) And there's many reasons to preserve fruit. The basic one of course is to make it last longer, that's what people had to do in the old days. Somewhere along the way, foodies discovered that preserves can be delicious, and you can get creative with this. Enter Alison Duffy, who wrote the cookbook Preserving with Pomona's Pectin. She stopped by
Tonia's Kitchen to talk about some of her favorite recipes,including Brandied Apricot Preserves. Chef Alison told Tonia she starts with Lemon Peel that she cooks until they're soft. She then adds fresh apricots (you can use frozen), brandy (of course!), sugar and pectin powder. It's a not overly sweet preserve that people on low-sugar diets can enjoy.
