Two sour nectarines and two sour plums plus lemon, cinnamon and sugar simmered into a lovely compote, chilled and what have you got? Well, experimental ice cream.
Four kinds of apples, definitely organic, no pesticides, a few creepy crawlies (which have now found themselves at their new home in the compost) and it’s time to make the first pan of seasonal apple crisp. To change it up and because one of the youngsters doesn’t care for walnuts, some pecans thrown in with the brown sugar and oatmeal and cinnamon.
May as well have the ice cream with the crisp, no? The ice cream was a small batch and will be all gone in the morning, but some of the leftover crisp with those smoky, spicy pecans will do quite nicely for breakfast.
And the garden shot:
Ms Chef in Seattle 