Taking a break from blackberry recipes, We’re lucky to have a greengage tree in the garden. They’re another taste that’s taken me right back to childhood. So it’s been lovely to show my youngest daughter how she can just pick them from the tree and wash them under the outside tap. The only downside being that she no keeps picking them, whether they are ripe or not!
This recipe relies on the natural sugars from the greengages and maple syrup so has no added, processed sugar. A teaspoon of maple syrup contains about half a teaspoon of sugar, so while 5 tablespoons sounds like a lot, it’s actually about half that amount. It’s also dairy free. Amounts used in the ingredients can vary, for this recipe it’s just based on what I had to use. This recipe is an adaptation of a recipe from a Sarah Raven’s Garden cook book.
You will need…
5 tablespoons maple syrup
First pre-heat oven to 190˚C (170˚C fan oven) / gas mark 5 / 375˚F.
Wash the greengages, cutting off any bits where the skin’s been broken.
Put in an ovenproof glass or ceramic dish and cover with lid, foil or parchment paper.
Cook for about 15-20 minutes until soft.
Take all the stones out and put in a food processor or use a hand blender to blend until smooth.
Add 3 tablespoons of maple syrup and mix well.
Test to see if it’s sweet enough.
If not add another tablespoon or two.
It’s always going to have a sharp flavour – and you’re not looking to loose that completely otherwise it would become too sweet.
Put in an airtight container in the freezer and beat after about an hour to get some air into it.
Then beat 4 hours and 8 hours later.
You will need to let it thaw a little before serving with blackberries or other berries.
Just to show that despite it’s sharp flavour it went down well. My daughters latest thing is waving goodbye to food as she finishes eating it (see photo below).