The inspiration for Cumbrian Frutta Cotta came from a family holiday in Umbria, Italy. The local restaurants were fascinating and delicious, inspiring an exploration of Italian recipes when back home in Cumbria. From this exploration came Cumbrian Frutta Cotta (Cumbrian cooked fruit) inspired by Gennaro Contaldo's recipe. Cumbria meets Umbria! Bottling with glass jars takes me right back to my Granny's kitchen with us testing jam for setting wrinkles in a saucer!
Frutta Cotta Ingredients
The organic dried apricots and figs are from Turkey. The dried, organic prunes are from France and Chile. The oranges and lemons come from wherever they are in season for example, South Africa and Spain. The organic spices come from Zimbabwe (cinnamon), Indonesia (peppercorns and cloves) and Egypt (fennel seeds). Organic sugar is used to sweeten and preserve. Jefferson's of Whitehaven supply the Extra Fine Dark Rum imported from the Caribbean since 1785 and now only available in Whitehaven, Cumbria. The rosemary is picked fresh from my garden in Dockray.
Cumbrian Frutta Cotta is an intense, happy fusion of Africa, Europe and the Caribbean made with loving care at, The Bank, Dockray, Cumbria. Eat warm with cream, ice cream, mascarpone or cold with cheese and cold meats.