Camilla Wynne

Camilla Wynne recaptures the beloved cookie-scone hybrid of her youth in this recipe, excerpted from her latest cookbook, Nature’s Candy.

If you're new to candying, start with this method. It has its limits in that it will only work on relatively small pieces of fruit and it won’t make a product that is completely shelf-stable, but you can’t beat it for speed! The final product works beautifully for baking with or serving on its own. Only use fruit with a strong cell structure that can handle a hearty simmer. Good candidates include pineapples, kiwis, quinces, pears, cherries, apple peels and thin-skinned citrus like clementines and kumquats. I prefer to use ratios for this method. The ratio for the syrup is 1:1 water to sugar by cup, so make as much or as little as you need, depending on how much fruit you have. While I generally prefer to measure by weight, what’s important here is that there is enough syrup to cover the fruit.—Camilla Wynne

Cookbook author Camilla Wynne doesn't like to pick favourites...but this might be her favourite recipe in her latest cookbook, Nature's Candy. "Not only is it positively stunning," she says, "but I could eat the whole thing myself."

Take a glimpse into Camilla Wynne's cookbook, Nature's Candy, with this recipe for candied fruit chips.

Pickling eggs requires thinking ahead, but crossing some prep off your list a few days before a party is a good thing! The finished result is a tangy spin on a classic that balances the richness of a traditional devilled egg. What’s more, beets bring a stunning colour to the party that will put everyone in a festive mood. 

This holiday, we’re celebrating by sharing the load of making the feast. Everyone brings their best dish—and everyone digs in.

This festive cheesecake for a crowd has all the flavours of the classic holiday candy and is sweetened almost entirely with white chocolate. If you can get hold of peppermint oil, it will give an even more vibrant mint taste.

From cocktail-hour cheese straws to a tart that makes for a lovely dinner, these recipes highlight fall fruit with savoury flair.

The classic Spanish pairing of membrillo and manchego cheese makes for a fun new take on cheese straws. These can be made ahead and baked from frozen—just add a few minutes to the baking time.—Camilla Wynne

This open-faced tart showcases thyme-scented plums nestled in caramelized shallots and crème fraiche atop a walnut pastry. For a complete meal, serve tart topped with bitter leaves, such as radicchio, dressed with honey, white wine vinegar and olive oil.—Camilla Wynne

An Italian classic, this olive-oil-slicked bread showcases flavourful Coronation grapes. (You can also use your favourite purple or black ones.) Serve warm as a snack or as a cheese course with a wedge of blue and glasses of port.—Camilla Wynne

These hearty scones are great for breakfast or brunch, as a side for soups or stews or paired with salad for a light lunch. Only bake as many as you need since they are best enjoyed fresh. Wrap the remaining scones individually and toss in the freezer to bake up whenever you’re in the mood.—Camilla Wynne