¼ cup sugar 2 cups washed sliced local strawberries 2 Tbs. lemon juice Put sugar in a small pan with a scant ¼ cup of water and bring to the boil. Cook, stirring, till sugar dissolves and you have a simple syrup. Wash, hull …
Peaches in red wine make a perfect ending to a summer meal. And little peaches, like the ones that appeared last week, are just right; larger peaches or nectarines would need cutting into chunks rather than moon-like slices. You may have to be patient, though, …
This week’s recipe is sweet and simple, and it’s a twofer. In no time, you’ll have a small bottle of ruby-colored syrup and a little dish of fruit compote. Local strawberries take the star role in this recipe, with rhubarb as the character actor, and …
It’s the season for peaches. Ripe peaches are fragile, and easily bruised, so peaches tend to be sold on the hard side. Give them a few days on a kitchen counter, and they’ll finish ripening and smell wonderful. For a sweet ending to a summer …
This week’s recipe is for Summer Pudding, originally a British dessert made with fresh redcurrants, blackcurrants, raspberries—and, traditionally, a good, non-gummy bread. (If bread strikes you as weird, try slices of plain pound cake.) The bread soaks up the berry juices, staining the pudding red. …
Sweet strawberries have a faithful companion in tart rhubarb. They’re often called the first two fruits of spring, although rhubarb is strictly speaking a vegetable. Rhubarb was introduced to America by Benjamin Franklin and was commonly called pie plant, supposedly because of its use in …
We’re still enjoying peaches, one of summer’s quintessential treats. Easily bruised, peaches are often brought to market on the hard side. Put them inside a paper bag (side by side, rather than all piled up) and give them a day or two to fully ripen. …