making marrow cream
This has to be one of the world’s best kept secrets – Cedric’s easy peasy recipe for a tasty spread that uses up all those collossal courgettes and monster marrows. A recipe that doesn’t involve stuffing, baking or abandoning in favour of the compost heap. I was surprised how much the flesh of one football sized courgette reduced down so only added half the sugar suggested (and found it to be plenty sweet enough). The lemony tang is refreshingly subtle and it has the consistency of pureed stewed apples.
I was delighted to see that Peggy, one of Bilbo’s previous hosts, has made marrow cream and tried it out as a lemon meringue pie filling (or perhaps marrow meringue pie would be a more accurate name?). If, like me, you’re not much of pastry chef see Ann’s comment on the runner bean chutney post about a biscuit base alternative.
revised recipe: 2lb courgette flesh + 1lb sugar + 1/4lb butter + 2 lemons
makes about 600ml – see my earlier post Cedric’s jam and cream for steps to making marrow cream