We came back from our short holiday in Rye on Friday still talking about what a good time we'd had with our friends Katy, Tilly, Tallulah and Oscar. It was one of the best visits we've had, and that's saying something.No sooner were we back than the harvest had to be got in. We've already had the gooseberries, but here are the apples (variety James Grieve) picked by our friend Tom. I gathered what are probably the last of the blackberries, and our neighbours gave us some of their Victoria plums. All very skrumshus, to be Daisy Ashford about it, and free into the bargain! I must try to cook the windfalls soon - my favourite way with cooking apples is to butter them: to a pan of chopped and peeled apples, add a glass of white wine and two good thick slices of salted butter, plus a couple of tablespoons of sugar if known to be wanted for sweet purposes, and cook until softly chunky - for me the butter rounds out the taste of the apple.
2 comments:
Apples and butter - yes delicicious! My mother always used to put a knob of butter in each dish when she served out stewed apples - not to speak of the butter that went in while they were stewing!
Mmmm, foodies are us!
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