It’s high summer, so time to celebrate our glorious plums and apricots
Of all the summer fruits, it is the plums on which I gorge. I cannot get enough of their crimson and gold skin and sweet, giving flesh. Their juice, sticky as honey, is the very best of all to have running down your chin (save, perhaps, for the perfectly ripe greengage, which is a fleeting treat and a nightmare to track down, even for a plum fiend such as myself).
The fruits do end up in the kitchen, too, as the luscious base for a sugar-crusted pie, the filling for puff-pastry turnovers and the middle layer of a trifle, held between sponge and vanilla custard.
Continue reading… It’s high summer, so time to celebrate our glorious plums and apricotsOf all the summer fruits, it is the plums on which I gorge. I cannot get enough of their crimson and gold skin and sweet, giving flesh. Their juice, sticky as honey, is the very best of all to have running down your chin (save, perhaps, for the perfectly ripe greengage, which is a fleeting treat and a nightmare to track down, even for a plum fiend such as myself).The fruits do end up in the kitchen, too, as the luscious base for a sugar-crusted pie, the filling for puff-pastry turnovers and the middle layer of a trifle, held between sponge and vanilla custard. Continue reading… Fruit, Food, Dessert, Life and style
