If you want something sweet, do not deny yourself this! But if the problem is that you have nothing sweet at home, then use ...

At a glance, quince could be mistaken for an heirloom apple or pear, but hold one in your hand and you’ll soon understand a ...

When fresh fruit is in short supply for desserts ... frozen blueberries and canned peaches as key ingredients. Keep a pre-cooked sponge and some berries in the freezer so you can put this together ...

Remove from the heat. Strain the cooked fruit though a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice, leaving the fruit fibres in the muslin.

It's fabulously fragrant and turns pink when cooked. A quince fruit looks like a pale yellow, bumpy apple, sometimes covered in soft fuzz. When ripe but uncooked, it is solid, hard to slice ...

Tip the cooked fruit back into the original saucepan. Heat the strained juice over a medium heat, then stir in the gelatine until melted. Set aside to cool. For the blackcurrant mousse ...

At its most basic, fruit butter is a combination of fruit puree and sugar, cooked until thick. I love fruit butters. They are easy to make, in fact – they are almost foolproof. They allow for a ...