Maybe I've been reading Game of Thrones too avidly, but I can't help that my heart has begun to sink under the weight of the words "winter is coming." This summer has been incredibly good to me, and I'm unsettled by the fact that it's about to be over. I haven't had time to post about it all: the adorable children, the afternoons spent in the balmy Tennessee countryside, the many late night soirees made indelible by good food and even better company... the list goes on and on. So, in true back-to-school fashion, I thought I'd share with you a little essay about what I did this summer.
White Squirrel Farm and I think they're so stinkin' pretty I can hardly stand it.
And, in the final weeks of Summer, I've taken the words of the ant to heart: "It's best to prepare for the days of necessity." Every time I've gone to the market over the past several weeks, I've picked up something colorful to hoard away for winter: peaches, plums, cherries, apricots and nectarines. I stuffed it all into mason jars and doused it with sugar...
Then covered it up with brandy, to save for a crumble or a clafoutis at Christmas, or maybe a boozy upside down cake for New Years. A special treat.
glass jars with tightly fitting lids
ripe, firm fruit such as cherries, apricots, plums, peaches, nectarines, figs or pears
herbs such as rosemary or thyme, citrus peel or spices such as whole vanilla bean, cinnamon stick or star anise (optional)
raw cane sugar
high proof liquor
1. Sanitize jars, lids, knife and cutting board with boiling water.2. Rinse fruit under cold water and dry with a clean kitchen towel.