Tuesday, August 12, 2008

Saving summer sunshine...

It is the season when so many of our favorite luscious fruits are
ripe or near ripe and available from local sources.
On an almost a daily basis, I have been making the rounds of my favorite farmers markets and farm stands. I am always excited to see the new crops of just picked fruits (and veggies) that appear on the stands from the nearby farms.

I had quite a busy day today photographing the farmers markets and farm stands in this area that are laden with the season’s bounty.

It occurred to me that I was saving the pixels of summer as I had saved the warm juicy peaches, apricots and cherries in my favorite summer fruit compote.
It also occurred to me that I had better share the recipe for this compote with you right away so you can save your own sparkling glass jar full of summer and capture the luscious flavors before they disappear until next year.

My Favorite Summer Fruits Compote

4 fresh white peaches, pitted and sliced
6-8 fresh apricots, pitted and sliced in quarters
A handful of fresh Rainier cherries, pitted and halved
1 cup water
1 tablespoon sugar (or to taste)
The juice of one lemon and one lime
1/2 teaspoon good vanilla
Pinch of sea salt or Kosher salt

(For a spiced version, I add 1/4 teaspoon freshly grated Nutmeg and
1 teaspoon Cinnamon, or to taste…)

In a non-reactive saucepan, combine citrus juices and water and
put in the fruits as you pit and slice them to prevent the fruit
from turning brown.

I like to take some of the skins off the white peaches and leave
some of them with skins.
I do this as it adds variety of color and texture
to the finished compote. Also the leaving some
of the skins in place allows the natural pectin to thicken the
compote.

Add sugar, vanilla and pinch of sea salt and combine.
Place over medium heat, stirring constantly until the
sauce bubbles gently. Lower heat and simmer for about 20-30
minutes stirring frequently until the volume of the fruit is reduced
by about half and the liquid thickens to the consistency of honey.


I love to serve this compote gently warmed over vanilla bean ice cream or frozen yogurt for dessert.
But the spicy compote is a great accompaniment to a grilled pork or lamb dinner.

Best of all, a spoon of this compote on seven grain toast for breakfast will warm the chill of a autumn morning.

Store in refrigerator in air tight container, preferably glass,
(that is, if there is any left to store…!)
Bon Appetit...!

3 comments:

A Brush with Color said...

Therese Marie, this is beautiful! Your blog is just what I would expect of you--Stunning! Your photos are always exquisite and they do not disappoint here. I love your analogy of "saving the pixels of summer" the way you are preserving fruits etc. I look forward to reading what you put here and seeing your lovely photos. And recipes!!? YUM! This is delightful! Congratulations on a terrific start!

terrie said...

Merci mille fois encore, Sue...
I so appreciate your kindness, support and taking time to help me as I begin here.
Your comments and felicitations here on my blog, are so very welcome and makes me feel this endeavor is not all in vain.

5 Star Foodie said...

Beautiful fruits! I am so ready for summer!