[Sca-cooks] Re: shish kabab response #1

[otsisto]

Growing up in St. Louis we had an apricot tree that fruited in late July
early August.
Please forgive the confusion but how do you plan to make "sugarplums" out of
apricots? They have a fuzz on the outside unlike plums which have a smooth
skin and peeling the apricots will make everything sticky and you will have
to use a whole lot of sugar.
Or do you have another method of sugarplums other than egg whites and sugar?

Lyse

-----Original Message-----
> We did flaming plum puddings for the very first event I was ever
> event/feast steward for (sort of a joint-responsibility thing with a
> more experienced member of our shire...we wanted to do a "Winter Revel,"
> so it had a Traditional Christmas theme.  I plead ignorant-but-willing
> newby status for thinking medieval cooking resembled victorian stuff.
> <g>  I got better with age!).  IIRC, we used sugar cubes soaked in
> high-proof alcohol (probably brandy).
> --maire, off to finish her morning tea, and pick apricots from the
> neighbors' tree (gonna make "sugarplums" out of them, hopefully!)
>
> Kathleen A Roberts wrote:
> >
> > i like being the showman myself, but if you want it to flame, it won't.
> > had that problem with a christmas pudding.  try as we might, that little
> > sucker would not take a flame.  and how long would the flame stay moving
> > down the aisle.
>
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