Serve Port Cherry Compote onto Greek Yoghurt, Ice Cream, Crêpes or Pancakes!

If one is going to make a fruit compote, spiced rum is always welcome 😉. Also, even frozen berries are gorgeous!! This will go nicely over both chocolate and vanilla ice cream.

若桃（桃の幼果）で、左は10日ほど前に作った…うーん…なんだろ？？ 最初は甘露煮にするつもりで砂糖と一緒に煮て漬けこんだんだけど、実があまりにも若すぎて、ちょっとエグミというか渋みが強かったので、途中からシロップはやめて浅漬けの素で漬け込むことにしたものです。なんとなくオリーブ漬けっぽいものになる予感なんだけど、さてどうなるでしょう？ そして右のはもう少し大きくなった幼果で、今度こそは甘露煮を作りました。まずは表面のうぶ毛を取り除くために、3度ほど茹でては指で毛をこそげ落とすを繰り返し、その後お砂糖を入れて本茹での工程へ。しかし茹でた後、そのまま冷ましたらシワシワの出来になってしまったのよねー 😨 やっぱり熱いうちに瓶詰めにしたほうが良かったのかな〜？ でもお味のほうはまあまあ美味しくできました 💕 グリーンのまま仕上げるのに本当は銅の鍋で茹でると良いのだそうですが、ウチに銅鍋はないので、代わりに洗った10円玉を8枚ほど（掻き集めてそれしかなかったので…😅）入れて茹でてみたんだけど、果たして効き目はあったのかしらね？😝

Rhubarb and Orange Cake

Hers: Strawberry and raspberry compote with honey and walnuts…delicious breakfast

Made some Blueberries compote because I was given pounds and pounds of fresh Blueberries (hooray for Blueberries season). I used two cups of Blueberries, which I cooked in a large pot over medium heat. These were pretty ripe, so I didn’t feel the need to add water, as they popped open easily and the juices came out. I added 9 spoonful of Lavender honey and 30 drops of Lemon juice. Simmered it until the Blueberries were mostly broken down and it became a syrup-like consistency. Made exactly to fill the jar somehow (magic). This will keep in the fridge for a week, but probably will be gone a lot sooner. Super easy and super low energy to do this. It will become more like a jam/jelly once it cools down and sets.

It me. I am that annoying person. I just don’t usually bother blogging about it.