Saturday, September 26, 2009

plum habanero conserve. again.




i actually started making my plum habanero conserve this morning but didn't taste the fruits of my labor until just a few minutes ago. this batch turned out quite nice. i started out this morning with quite a few plums and plucots...





sliced them up....










then grabbed a few of peppers that i bought from the old oakland farmers' market yesterday (i only used two)....




sliced those up.....






and dumped everything into a pot with some agave....






stir.....simmer.....






stir.....simmer some more....





and volia! done.






then just set it aside for a while until i was ready for it. the reason why i wasn't ready for the conserve until a few minutes ago is that i took a break from work stuff in order to go grab an acme sweet baguette from my local market as well as some creme fraiche from the cheeseboard. technically, it really is dinner time....but who says that you can't have homemade conserve on artisan bread with a large dollop of creme fraiche?






those of you dear readers that have been with me since the begining of this blogging adventure fully realize that i do this quite often. this is one of "my regular" things that i eat at any time of day. i find the tart spicy sweetness of the conserve coupled with the creamy silkiness of the creme fraiche to be an absolutely perfect pairing. the crunchy and chewiness of the bread also makes the experience very satisfying.






it makes me feel like i am taking care of myself despite these crazy ass hours.

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