This is but half of the equation. The intent is to make a deliciously fragrant ice cream with the preserves, although there’s always the possibly of trying a Bellini with it as well. Some of the remaining syrup was used to make a fig conserve, also for ice cream. I added Grand Marnier to the figs for a little twang. This frenzy was inspired by two lackluster desserts at an expensive (cash only) Mediterranean restaurant in Berkeley. The dinner was also mediocre, which prompted me to devise a menu just to prove I could do better (for about 1/3 of the price).
This could be used for a crisp, crumble, or galette, but for intensity, I’m thinking a creme fraiche gelato as a base. Trying to cut back on flour consumption (we’ll see how long that lasts). On the other hand, a ginger shortbread cookie-peach ice cream sandwich doesn’t sound half bad, or maybe just a shard of pistachio brittle.
The peaches and figs are from my parents’ garden. Each year we struggle to preserve a harvest that ripens all at once due to the blistering heat where they live. It’s lovely, and every time I open a jar I think of them in the garden. One might ask why a terminally ill person would spend an entire day preserving fruit. Well, the jars of fruit may outlive me. In the meantime, I get to ponder my parents and loved ones who might enjoy the food later (it never lasts that long but it’s a nice thought).
It’s also good for the appetite. I’m off to plan a dazzling Mediterranean meal to welcome the Hubby home. Let’s see if he’ll eat a fried squash blossom 😉