Summer time means sweet juicy fruit. And fruit isn´t just for jams or desserts you know. Oh no, mixed with peppery salad leaves and a citrusy sweet dressing it´s a perfect summer starter.
We have two seasons of figs here in Andalucía, early summer Brevas (usually the dark, black-skinned figs) and late summer Higos (the green variety). How lucky are we?!
Big Man came home yesterday with four juicy figs that had somehow fallen into his pocket off someone´s tree. At least, that´s what he told me and who am I not to believe him?!
Not enough for dessert, but just enough for a little salad.
Not so much a recipe as an inspiration to make a version yourself. I mixed some chopped lettuce with basil and rocket then over the top I put the four stolen precious figs, one peeled chopped peach and about 2 tablespoons of chopped semi cured goat´s cheese.
To make the dressing I mixed 1 tablespoon of honey with 1 tablespoon of balsamic vinegar, 3 tablespoons of olive oil and a squeeze of lemon juice. Salt and pepper were added then it was all shaken up then poured over.
Ah, “stolen” fruit always seems to taste that much sweeter!
Well, it´s peach season here, and mostly my favourite way to eat them is “au naturel”. Sometimes though, it´s fun to do something a little more exciting with them.
Here´s a simple little recipe for those of you who want to make a light dessert using the best of the season´s fruit. Oh, and wine. Not sure how it would taste using an alternative, grape juice perhaps, but if anyone gives it a go, I´d love to hear how it turns out.
I made the recipe for three, but the spices are enough for about half a dozen pieces of fruit.
1 peeled peach (or nectarine per person) left whole but scored as if you were going to cut it in half
About half a dozen red grapes and raspberries per person
3 tsp of sugar per person
1 bay leaf
1 stick of cinnamon
1 clove per person
1 vanilla pod, sliced in half lengthways (you can reuse to make vanilla sugar afterwards)
A good grind of fresh black pepper
Put the peaches or nectarines and grapes into the snuggest pot they will fit in, then cover completely with half water and half wine. Add the sugar, vanilla and spices (including the black pepper) and bring to the boil. Simmer until tender then remove the fruit. Taste and add more sugar if necessary or a little squeeze of lemon juice if you prefer it less sweet.
Turn up the heat, and boil it hard until you have a pouring syrup.
Arrange the fruit on a serving plate, strain the syrup over (you don´t want the spices now) and garnish with fresh raspberries (rose petals and mint leaves are optional). Chill and serve as is or with single (pouring) cream.
And if this has set you thinking, check out Greg´s fantastic post which features an amazing range of ideas for using peaches in recipes. Yummy!
So in 2016 I turned 50. I was in Italy for my 21st, 30th and 40th. To keep this birthday tradition going I always knew I'd be in Italy for my 50! This blog starts with my 5 week adventure in Puglia but my love affair with Italy continues.....