Product description
As they have a soft, delicate, aromatic flesh, greengages are best appreciated raw. If cooking with greengages, cr?me fraîche or Greek-style yoghurt will enhance their natural sweetness in fools, bavarois, mousses and ice creams. Vanilla and almond complement their flavour in pies, crumbles and sponges. Greengages have a medium level of pectin, so add lemon juice to help them set when making jam.