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[redrubylips]

Whats a dead quick pudding involving creme fraiche in some way? We'll be having dinner in about 2 or 3 hours and I've already done a lot of cooking, so would like something relatively quick

Comments

[redrubylips]

Yes but the apricots also have to cook for 1 1/2, then be cooled completely, before you do the majority of the rest of recipe. We'll be having dinner in a few hours and I've already done a lot of work, so would prefer something fairly simple. (Also you make the syrup with the water that the apricots have been soaking in overnight, so I think they might be best soaked for at least a few hours). Ta anyway.

Re the sell-by date, I know, I know, my boyfriend teases me horribly about this. I can't help it!

I might serve it with chilled sliced oranges. I recently served them with mascarpone that I'd whipped and added limoncello, sugar and fresh lemons to. Served with some thin biscuits it was quite nice.

[misteropinion]

Yes, but you could simmer the apricots, then chill them in a metal bowl on ice, possibly in a small amount of the simmering liquid (for better thermal contact)... Where there's a will, there's a way!

[songbird72884]

I agree, creme fraiche is usually still good for a couple of days after the use by date. My family and I usually ignore sell by dates once we have food in the house and live by the rule 'if it smells good, looks good, feels good and tastes good, it's fine to eat'. That pretty much covers any food and it's never served us wrong before, my dad and I have only ever been ill from eating before once each, and that was eating in restaurants.

I suppose it comes from mum growing up on a farm and me growing up poor - mum didn't have use by dates on things, and when I was little we bought everything from the reduced counter so we got used to telling whether food was still edible pretty quickly lol

[misteropinion]

As long as there's nothing visibly growing on the creme fraiche, it's probably good. I've used dairy products well after their sell-by dates if they still looked and smelled good. It's not a self-destruct timer, it's just a "the product will almost certainly be as we claim, if you buy it by this date" date.

[redrubylips]

Oh I know, it'll probably be fine for the next few days. But if we don't eat it today, we won't have a pudding! (and I've left it too late to make the apricot dish)

So any suggestions are still needed! :)

[kint]

Heating the soaking liquid can reduce your absorption time, too...that might be worthwhile.

[redrubylips]

Thank you :)

[kint]

What did you end up doing? I hope you found something to make :)

Something like this may help...

[elizabethf]

All ingrdients you are likely to have on hand. It's not *dead* quick, but it is fairly easy and not too labor-intensive

Re: Something like this may help...

[redrubylips]

That sounds very nice, I'll definately give it a go when I've got all the ingredients. Thank you :)

Not a pudding but it's amazing, anyway

[langenoire]

Toast some english muffins, or rounds of firm polenta, or just make some soft polenta and put it in mounds. Sautee some mushrooms with thyme, salt, pepper, olive oil, garlic, until they reabsorb their liquid. Cook some fresh spinach. Top mound or muffin with spinach, then mushrooms, then creme fraiche. If you want you can add a poached egg between mushrooms and creme, since most things are better with a poached egg perched on them.

You can also try to rapidly encourage your apricots by soaking them in hot liquid, or using canned. I can't remember having ever used creme fraiche in a sweet, so I'm of little help, except to say it'd be good, I think, on a berry compote, or baked apples.

Re: Not a pudding but it's amazing, anyway

[redrubylips]

That sounds delicious. I will try and get some muffins (I love polenta but I can't convince my partner of its virtues!) and make that for lunch for everybody sometime this week. Thanks very much for your recipe! :)