Comments on: Nectarine and cardamom pie

By: veronicay

veronicay — Tue, 30 Jun 2009 09:15:07 +0000

Hi Maggie

It was easy to handle as long as it was chilled (the original recipe specified putting it in the freezer, but my freezer is too far away from the kitchen — I did refrigerate it overnight though).

Now you mention it, I think apricots would have worked a lot better, as they have a stronger flavour. The nectarines were completely swamped by the cardamom, and your apricot recipe sounds lovely.

By: Maggie

Maggie — Tue, 30 Jun 2009 08:10:28 +0000

The pastry sounds lovely and short, but wasn’t it tricky to handle with such a high fat content? I suppose you could always prepare it the ‘Jamie’ way, where he rolls the pastry into a sausage shape, wraps and chills it, then slices off rounds to line the tin, pushing the rounds together. Lovely flavourings, though, I would never have thought of outting cardamom in and must try this!

I do poach apricots in a syrup flavoured with cardamom and cinnamon, and springle them with pistachios before serving. Very nice. A little rosewater in the syrup helps crank up the exotic tastes too.

By: Ivy

Ivy — Thu, 25 Jun 2009 16:51:29 +0000

Sounds lovely. I know, Cardamom is sooooooooo fricker fracker strong! I hardly ever use it in things because it always overpowers.

By: Jen H

Jen H — Wed, 24 Jun 2009 23:12:26 +0000

I love that you tried this pie and used nectarines! The cardamom is quite strong and I will likely try cutting down on it next time I make the pie.

Loved the lemon olive oil mousse!