All tomorrows breakfasts
...... there's such an air
of Spring about it
I can hear a lark somewhere ........
.......... But how strange
The change from major to minor
Every time we say goodbye
Its that time of year again. The clocks will soon go back, heralding the end of summertime, alas. But no we wont have it, we´ve got to keep walking on sunshine, we and our guests need fuel to power walking in the nature reserve, the sapal and not forgetting those miles of unspoilt golden east Algarve beaches.
Wakey wakey rise and shine!!! To start an autumnal day I serve fruit compote. Never mind Kelloggs and its sunshine breakfast strapline,a serious breakfast bowl sets you in good stead for the day ahead - "Good day sunshine." You need to laugh and when the sun is out, you´ve got something you can laugh about, you feel good in a special way....
You take a walk, the sun is shining down, burns your feet as they touch the ground...
If Venus is the goddess of beauty, sass and sunshine, a good compote makes sure there isn´t whiff of a wet kipper or full English in the air while my Mediterranean inspired winter breakfast is to be enjoyed.
I have a core recipe upon which I improvise with what fruit is at hand or in the market.
I mix fresh fruit with dried varieties, of which we are spoilt for choice here. My latest discovery is Morangos desidratados (dried strawberries).I also use dried cranberries, fruits of the forest, kiwi, papaya, banana and pineapple. The last six varieties all being dried also.Its a one pot stop - all you need is an ovenproof casserole.
3 large oranges, Navels or Valencia lates, peeled, pith removed and segmented
1/2 kilo fresh plums ( optional)
1/2 kilo fresh peaches ( optional )
2 cups dried apricots
1 cup dried figs
1 cup stoned prunes
1 cup of dried kiwi banana , pineapple, papaya, coconut
( the simplest way here is to chuck in a bag of good quality tropical cocktail mix,
the type with just dried fruits not nuts)
1/2 cup dried strawberries
mixed candied peel to taste
I cup water
1/2 cup orange licore or brandy
1/2 cup golden granulated sugar
Preheat your oven to 130ºC. Place the orange segments and any juice in a casserole large enough to take all the ingredients. add the dried fruit in layers, finishing with the apricots.
Pour in the water and licore and and sprinkle the sugar over the top. Cover and cook in the preheated oven for 1 hour. Add a little extra water if necessary. Allow to cool and then store in the refrigerator. Store a week of power breakfasts.Ideal for a busy lifestyle.
Serve with toasted almonds or granola sprinkled on top alongside a bowl of creamy yoghurt topped with honey and pomegranate seeds.
though we´ve had to say goodbye to the summer
I don´t want to say goodbye to the summer
Yes its gonna be cold, lonely winter..... but brightened by a colourful breakfast.