Kurma

While wandering around a gourmet fruit market in Bondi Junction, I espied a tiny punnet of blackcurrants (125 grams) reduced from a crazy $7.50 to $1.50. How could I resist? I figured that fresh blackcurrants are not a popular berry choice amongst common shopping folk here in Australia, hence the reduced price.

Although well-known and well-loved in colder regions of the world, I suspect their incredible tartness scares many potential buyers away. You really need to cook them to take advantage of their amazing strong flavour, depth of colour and fruity tartness.

I covered them with quite a lot of sugar and water and simmered them slowly over a low heat for a few hours in a covered saucepan. By the time I returned, they were plumped and sweet, the syrup was fragrant and as deep purple as a rock band.

My original investment had made a 400ml jam-jar full of fruits in syrup. Here's how I served the inaugural tablespoonful - on a cold mountain of vanilla-bean sorbet. Yes, it tasted as good as it looked. Next time guests turn up, this will be dessert.

Discuss Comment [0] A Currant Affair

I stumbled upon an old Seinfeld episode "Summer of George". George decided he would retire from all active work for a few months and enjoy himself with no strings. Needless to say he was pathetically unsuccessful.

I was thinking we are all a bit like George; we want a level of satisfaction that is hardly attainable while in this current body of limited sensory facilities, and thus we get frustrated and angry.

And if you're thinking that these pictures don't really seem to fit the text of today's blog, you're sort of right. But it is summer here in Sydney, and these are some freshly picked summer crops from my garden - an assortment of tremendously hot chilies. Let's just say it's a loose flow of consciousness.

Discuss (3 responses) Comment [3] Summer of Kurma