Serves 6 700g water 350g caster sugar 1 vanilla pod 1 unwaxed lemon 3 quinces 1 Combine the water and sugar in a large pan.
Vanilla Plum Ice 1 vanilla bean ¼ up plus 3 tablespoons sugar ½ cup white wine 1 ½ pounds ripe plums, rinsed, pitted and chopped Salt Mint for garnish.
500ml double cream Seeds from 1 vanilla pod 50g caster sugar 8 egg yolks 2 tsp corn flour Heat the cream until boiling.
For about 3-4 jars: 1.5kg fresh apricots 800g sugar 1 vanilla pod Juice of 1 lemon Halve and stone the fruit, reserving a handful of the stones.
Serves 4 300mlow-fatat yoghurt 4 nectarines 50g almonds A knob of butter 2 tbsp acacia honey 1 vanilla pod 1.
For the custard 350g whole milk 150g caster sugar 4 egg yolks 600ml double cream (a large pot) 1 vanilla pod A squeeze of lemon juice (if needed) For the rhubarb 1kg rhubarb 180g caster sugar 1 vanilla pod 1 In a heavy-based pan, warm the milk, caster sugar and vanilla pod, seeds scraped, until just beginning to bubble.
250g raspberries 30g caster sugar 1 vanilla pod 4 ripe peaches or nectarines, halved, stones removed 25g butter Vanilla ice-cream (or crème fraiche, double cream or plain yoghurt), to serve Put the raspberries in a bowl with the sugar.
1kg apricot halves with pits removed 150g raw caster sugar 1 vanilla bean, split ½ cup of water 2 tbsp of freshly squeezed lemon juice Bring the water, lemon and sugar to the boil and cook until the sugar is dissolved.
BAKED CUSTARD Time: 1 hour 15 minutes, plus 30 minutes' cooling 2 1/2 cups whole milk 1 vanilla bean or 2 teaspoons vanilla extract 2 large eggs 3 large egg yolks 1/4 cup sugar Freshly grated nutmeg.
Makes 2 jars 400g rhubarb, chopped into 3-4cm chunks 400g granulated sugar Juice of 1 lemon 1 vanilla pod 1 Sterilise a couple of large jam jars: scrub well then rinse with boiling water.
Makes 6 400g rhubarb, cut into 3cm pieces 100ml maple syrup 1 vanilla pod, deseeded 2 small eggs 150ml double cream 1 Put the rhubarb pieces into a small saucepan with half the maple syrup and the empty vanilla pod.
