Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This is a sampler of six of my backyard denizens; three fruits harvested in late spring and early summer, and three beautiful edible and medicinal flowers, currently in full bloom ... click on title for more
I needed recipes other than jam to take advantage of my black currant bumper crop. A compote is by definition “a dessert of fruit cooked in syrup” and it is as simple to make as it sounds; making a small batch is not a burden even in the hot summer season because cooking times are short and, unlike with jam, there are no worries with compote about acidity, pectin levels or gelling, since it is supposed to be somewhat runny, like a sauce … click on title for more
My Slice of Mexico 