It's Spring and time to preserve some fruits and flowers. As I do every year (or almost every year).
|An "I've had forever" tutti fruitti crock|
A big jar into which I put two cups of strawberries cut in half, two cups of sugar and 2 cups of brandy. Stir and add as the fruit comes into season -- cherries, blackberries, peaches and apricots and perhaps a handful of blueberries -- alway two cups and as you add two cups of fruit, you add two cups of sugar. Stir once a day with a wooden spoon until the sugar is dissolved. About a month or so after the addition of the last fruit (the peaches) -- the tutti fruitti is ready.
To be spooned over poundcake or ice cream. And before the next year's strawberry time, the tutti fruitti jar is empty.
The jar is a very old one -- not ancient in age but bought ages and ages ago and painted by me -- with strawberries and strawberry blossoms. Which is appropriate, I think, for strawberries are always the start!
It lives in summer on the counter where the the fruit can be added as it comes in season and it can given that daily stir.
|Violas drying after being sugared.|
Violas. Candied. To be used as decoration on cakes and cupcakes summer, fall and winter. These are the last of the 100 or so that I candied this year. (I also candied rose petals and pansies).
So sweet and sugary as if they were touched by snow or frost. They make great decoration to white or chocolate frosted cakes or cupcakes. The price is a little time, an egg white (or two) and some sugar (no more than 1/2 cup). If you buy candied violets, however (and I have done that) they are $12.50 (plus shipping) for about 30 of them!
The tin rests in the larder ready to be used when I want to add a special touch to a special dessert.
It is Friday and I'm sharing my "fruits and flowers" with Michael at Designs by Gollum and Cindy at My Romantic Home for Show and Tell Friday.