I’m dreaming of when there will be peaches again. Even though these aren’t real fruits I felt like they belonged here. Pesche dolci:
Traditionally they’re dyed red with alchermes, and decorated with peach leaves, but I used some damson gin that I made last fall with damsons, sweetgale and juniper and decorated them with lemon verbena. The gin didn’t change their colour much, so mine are white peaches that taste like plums.
What are you making right now with your preserved fruits?