This time of year, loquat trees are a much-welcomed sight around Bermuda.

The fruit, which is often described as being a mix between an apricot and kumquat in taste and shape, ripen on trees between February and March.

For years, locals have used the fruit to make delicious jams, liquor and desserts. Here are a few recipes to help you enjoy the sweet flavour of Bermuda loquats.

LOQUAT LIQUEUR Gather loquats in February and March. Then make this aromatic concoction which should be perfect by the fall of the year.

This traditional potion was the origin of Bermuda Gold Liqueur, made by Somers Distillers.

3 pounds dead ripe loquats -- snip off the pointed ends, leave in stones 2 pounds rock crystal candy Gallon of Gosling's Bermuda Light Rum IN a gallon jug, put alternating layers of loquats and rock crystal candy until all are used up. Fill the jug to the top with rum. Seal well, then seal the seal with aluminium foil.

Let stand in a cool, dark place, turning it upside down, and then down side up, every two weeks. In about two months, most of the sugar will have dissolved and a tawny gold liqueur will remain.

Leave the jug until the beginning of August. At that time, strain the velvety liqueur through a double layer of cheesecloth, removing any fruit and imperfections. You have not, however, reached the time of golden reward.

Allow the strained liqueur to age until late October. Your first sip should justify the long wait. The colour of gold, a divine perfume and velvety smoothness should make the moment memorable.

DUCK WITH LOQUAT SAUCE 4 ducks 4 onions, halved 2 lemons, cut in quarters 4 large bay leaves Salt and freshly ground pepper Watercress for garnish RINSE duck inside and out, pat dry. Salt and pepper the cavity. Insert a halved onion, 2 lemon quarters and a bay leaf into the cavity and truss it closed.

In a pre-heated oven, roast the duck at 350 degrees for 1 1/2 hours, pricking the skin once or twice during the cooking time to allow the fat to run out.

The duck is done when the juices run clear from the thigh when pierced.

To serve: halve the duck, take the breast, back and thigh bone out. Arrange a half duck one each plate and reheat if necessary. Serve with loquat sauce (see below) and garnish with watercress.

LOQUAT SAUCE 2/3 cup sugar 2 tablespoons cider vinegar 3 cups good poultry broth (use timed broth fortified by boiling with duck wings and neck parsley, celery, bay leaf and peppercorns for 20 minutes. Keep hot for use.) Continued on Page 14 From jams to liquors, loquats do it all 1 cinnamon stick 3 tablespoons cornstarch diluted in 2 tablespoons cold water 1 tin loquats (Roland brand) with juice or 20 fresh, halved, peeled, seeded 1 cup Bermuda Gold liqueur MAKE a blond caramel by boiling the sugar in 4 tablespoons of water until it melts and goes golden. Quickly add the vinegar, and the strained hot stock.

Add the cinnamon stick and simmer for 5 minutes.

Add the juice from the can (if using fresh, slightly decrease the vinegar), Bermuda Gold liqueur and bring to a boil. Thicken by adding the cornstarch (more if necessary). If the liquid is not boiling, the cornstarch will not work its magic. Add the loquats, remove the cinnamon stick, keep warm or serve immediately. May be made ahead and re-heated.

LOQUAT CHEESECAKE 2 pounds cream cheese (4 boxes), at room temperature 1 cup sugar 4 eggs 1/4 cup heavy cream 2 ounces Bermuda Gold Liqueur (loquat cordial or apricot brandy) 1 generous teaspoon vanilla extract 3/4 cup loquats, chopped (tinned Roland brand are fine). You can substitute apricot preserves -- but it really isn't the same.

Reserve 6 loquats, halved, for decoration FOR CRUST 3/4 cup Graham cracker crumbs or crushed vanilla wafers 3/4 ounces unsalted butter, melted 1/4 teaspoon each cinnamon, nutmeg, ginger TOPPING 1/2 cup (4 ounces) sour cream, mixed with 1 tablespoon sugar 1/2 cup toasted coconut CREAM together the sugar and cream cheese. Add the eggs one at a time. Add the heavy cream. Add the Bermuda Gold and the vanilla extract. Finally, fold in the loquats or chopped preserves.

Prepare a 10-inch spring form pan with a crumb crust made from mixing together the melted butter, crumbs and spices, and pressing into the bottom and slightly up the sides.

Pour the filling into the pan and bake at 325 degrees for about 2 hours, or until the tester comes our clean and the cake has turned gold around the edges.

Put a layer sweetened sour cream on top while still warm. Cool completely, chill overnight in the fridge. Decorate with loquats and toasted coconut before presenting to `oohs' and `aahs.' LOQUAT UPSIDE DOWN CAKE 2 cups loquats 1 cup light brown sugar 1/3 cup (5 tablespoons) butter 1 cup flour 1 teaspoon baking powder 3 eggs, separated 1 cup sugar Juice from cooked loquats 1/2 pint heavy cream, whipped stiff BLANCH the loquats in 1/2 cup of water briefly and reserve half the water.

Peel and pit them over the reserved water to catch the juice. Prepare a heavy iron skillet (10-inch) by melting the butter and sugar together and layering on the cooked loquats.

Beat the egg yolks with half the sugar until lemony and fluffy. Add the reserved loquat juice and beat well. Sift together the flour and baking powder and work it into the egg yolk mixture. Beat the egg whites with the remaining sugar to stiff peaks and fold into the yolk-flour mixture.

Pour this batter into the skillet and bake 45 minutes in a 350-degree oven.

Remove from the oven and allow to cool 5 minutes. Turn out of the pan and serve warm, topped with dollops of whipped cream.

LOQUAT JAM 6 cups of loquats, pitted (save some pits) and cut in half 6 cups sugar 1 cup water 1 cinnamon stick 1/2 cup Bermuda Gold Liqueur BOIL together the sugar, water, cinnamon stick, Bermuda Gold and fruit, along with a handful of pits for colour until thickened. Remove cinnamon stick and rub through a sieve and cool. Store in very clean jars. Seal, label and date.

Keeps for two months in the refrigerator.

Spirit of Bermuda Cookbook LOQUAT WALNUT BREAD 1/2 pound margarine 1 cup sugar 2 cups sifted flour 3 teaspoons baking powder 1/2 cup chopped walnuts 1 teaspoon vanilla 2 eggs 1 cup loquats (pitted and peeled) BLEND soft margarine and sugar. Add 1 cup of flour and 1 egg. Mix thoroughly and add remaining flour and eggs, add baking powder and vanilla. Stir in loquats and walnuts. Grease a 9x5x3'' pan. Bake at 350 degrees for 1 hour.

Bread slices better the next day.

LOQUAT PIE 4 or 5 cups pitted loquats 1/4 cup water 1 1/2 cups sugar 1/8 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon cinnamon Cornstarch or flour to thicken Double pie crust PREPARE fruit and gently cook until soft. Add remaining ingredients. Cool, pour into pie shell. Cover with pastry (3 slits in upper crust). Dust with sugar. Bake until pie is brown.

LOQUAT MOUSSE 1 package of lemon Jell-O 2 pints loquat juice COOK loquats until tender. When cool, remove stone and skin. Put in blender to liquid. Measure juice to make 2 pints. Add to Jell-O, chill until set.

LOQUAT CHUTNEY 1 1/2 pounds loquats - seeded and cut into small pieces 1/2 pounds onions - chopped 1/2 pounds apples - grated 1/2 pounds seedless raisins 1 pounds brown sugar 1/2 ounce mustard 1/2 ounce salt 1 teaspoon curry powder 1 tablespoon molasses 1/4 teaspoon ground ginger 1 pint vinegar 2 cups water BOIL all gently together until soft and a good colour. Bottle and cover.

LOQUAT GINGER JAM 6 cups loquats, measured after seeded and cut 1 ounce green ginger, peeled and grated 4 cups sugar 1 cup water WASH and stone fruit, save seeds and tie in muslin bag. Put fruit, seeds and water in a pot. Cook until tender. Add sugar and ginger. Remove bag of seeds.

Boil until mixture sets. Bottle in sterile jars and seal.

The Continental Society of Bermuda Cookbook