Pennyroyal Farms Laychee with Homemade Apricot Preserves
This week it’s all about wine and cheese, with 20% off all local wines and great discounts on specially selected cheeses chosen by members of the Oliver’s cheese team! “Laychee” is a fresh, unripened cheese that is only available during the 10 months of the year when Pennyroyal’s goats are producing milk. We’ve taken advantage of this rare opportunity by keeping it simple and clean, pairing this lightly flavored cheese with tart apricot preserves. While the preserves may take all the effort, the Laychee is completely the star of the show.
- Serves: 4 pints Preserves
- Prep Time: 20 minutes
- Cook Time: 1 hour
Ingredients
- 8 c. Fresh Apricots, peeled & pits removed
- 6 c. Cane Sugar
- ½ c. Lemon Juice
- 4 (1 pint) Canning Jars & Lids (only if canning)
- 1 (16 oz.) package Pennyroyal Farm’s Laychee Goat Cheese
- 1 loaf Crusty Bread, sliced
Instructions
To make the preserves, finely dice fresh apricots and mix with cane sugar and lemon juice in a large pot. Cook on medium-low heat for about 10 minutes to avoid scorching, then increase heat to medium high until at a rapid boil. Continue cooking, stirring frequently, until fruit has broken down and liquid has thickened, about 30 minutes. If canning, place jars in canner to sterilize and gently simmer tops to sterilize and soften the sealant. Using a funnel and a ladle, fill each jar with apricot mixture leaving about ½ inch of headspace; wipe away any mess and screw on tops loosely, then place into canner. Boil for about 20 minutes, then allow to sit for 24 hours before serving.
If not canning, allow apricot mixture to cool to room temperature before transferring it to a large, resealable container like a jar. Place in the fridge until chilled before serving. Preserves will keep in the fridge for about 30 days.
To serve, spread Laychee on a slice of bread and top with apricot preserves. Serve alone for an easy snack or appetizer, or serve with additional nuts, fruits, and cheeses for an elegant cheese tray.
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