If you don’t use it all, store the excess in the refrigerator and use it within a week. The 11.3 ounce can is the equivalent of almost 1-1/2 cups of nectar. Now it is easily found in those flavors plus strawberry, apple, guava and a variety of fruit combinations such as banana strawberry and pineapple coconut. Occasionally I might find apricot or mango. When I first started using canned nectar years ago, I could only find it in peach. Nectars are perfect for that step of slowly saturating the cake with liquid. Think about those tried-and-true recipes for poke cakes, where after baking you poke holes in the cake. I like to use it primarily in baked goods, but it is terrific in sauces, smoothies, ice tea and cocktails as well. The best-by date is stamped on the bottom of each can. It is convenient to keep on hand since it has a long shelf life. In mythology, it was the drink of the Olympus gods and was drained from their food, which was ambrosia.Įven though I occasionally see someone drinking it straight from the container, I like to use it to add flavor and more importantly moisture to recipes. In this case, nectar is simply pureed fruit pulp that is diluted with water. Ever since then, it is always in my pantry, and it never languishes.Īlthough we think of nectar from flower sources that bees utilize to make honey, this is a different type of nectar. Somehow I noticed it languishing there on the bottom shelf in the juice aisle of the supermarket and decided to give it a try. I’m not sure when I became such an avid fan of canned fruit nectar, but it has been at least a decade.
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