Among the many nice things that our friend Alexandra has cooked for Daphnis over the years, her sweets are our favorites, maybe because its not obvious that herbs can make a nice addition to a marmalade.
She gave us this one suggesting: “The first time I served this I used it to top a rice pudding. The second time, I served it with aged yellow cheese, maybe the third time I will just eat it with a good slice of sourdough and plenty of butter.” Enjoy!
Wash the fruit.
Fill a medium sized pot with water and bring to a boil.
Add the fruit sliced in halves, boil for 3 minutes.
Strain and repeat, then set the fruit aside.
Add the sugar, 2 teaspoons of oregano and the fruit to the pot. Add water reaching 1 finger above the fruit. Place over medium heat and simmer for 2.5 hours. Remove from the heat and let cool.
Using a spoon take the fruit out of the syrup, chop up into very small pieces and then reincorporate into the syrup. Add 1 teaspoon more of oregano and stir well. Place in a jar and keep in the fridge.