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 ...

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 ...

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.

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 ...