Stone fruit and berries continue to dominate my meal planning. This weekend was no exception. By request, my mom showed me the steps to make an apricot pie so I’m armed and ready to make the next one at home. See the “fruits” of our labor…
We also experimented with an ad hoc blueberry compote to serve on waffles, in place of syrup. To make the compote, I combined fresh blueberries with strawberry jam in a small sauce pan over low heat, and added a little extra sugar to make sure the finished product was thick enough.
Also, I put overly ripe fruit to use in an apricot, plum, and strawberry cobbler using the recipe for “Summer Berry Crisp” from the Epicurious iPad app – with a few modifications, of course.
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