25 min listen
Ep 93: How to Eat an Apricot, Peach and Blackberry Crumble
Ep 93: How to Eat an Apricot, Peach and Blackberry Crumble
ratings:
Length:
40 minutes
Released:
Sep 24, 2018
Format:
Podcast episode
Description
This week’s show starts with a celebration – or is it a Jubilee? – as Stefin explores the Cherries Jubilee and her fascination with modern day cherry pitters. Andrea gives an update from her August cookbook club celebration of Diana Henry’s beautiful cookbook How to Eat a Peach, and discusses her attempts to recreate (as of yet, unsuccessfully) the Turkish Coffee Ice Cream back at home.
More Diana Henry is on the horizon as the hosts review this week’s recipe, the Apricot, Peach and Blackberry Crumble and preview next week’s bake along, the Lots of Love Cherry Hand Pies from Taste of Home.
This week’s show closes out with Andrea’s recap of a recent trip to Tuscany and tales of her strict “Two gelato per day” goals and another delicious dessert discovery, the Bavarese.
Click here for show notes from this week's episode.
Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!
More Diana Henry is on the horizon as the hosts review this week’s recipe, the Apricot, Peach and Blackberry Crumble and preview next week’s bake along, the Lots of Love Cherry Hand Pies from Taste of Home.
This week’s show closes out with Andrea’s recap of a recent trip to Tuscany and tales of her strict “Two gelato per day” goals and another delicious dessert discovery, the Bavarese.
Click here for show notes from this week's episode.
Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!
Released:
Sep 24, 2018
Format:
Podcast episode
Titles in the series (100)
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