Its the last of the summer fruits. Ripe. Soft and squishy if pressed too hard. This night, for dessert I paired them coconut milk infused creme fraiche and thyme. Sweet and Savory. Warm and Cool.
I’m gonna use this post to give a brief recap of our summer, as we see Fall just beginning to drop the first leaves and the cool winds begin to pick up and bluster.
Summer was baseball camp, all-sports camp, clay animation, magic, family camp, derby car races, roasting s’mores, visits with grandma, visits with grandpa, travels to Germany, swimming within Gigi’s pool, Giants games, running, swim lessons, TV in the morning, baseball at night, riding bikes, sleepovers with the cousins, basketball camp, lazy days at home, trips to the beach, root beer floats, kayaking, long bike rides, karaoke, wine tasting, last days of pre-K, saying goodbye to best friends, lots of sunblock, green hair, chlorine burned eyes, and cuddles past 8:00 pm
Summer was good. And we will grow into Fall.
- Slice and pit apricots. Grill until golden brown in cast iron pan with coconut oil.
- Mix creme fraiche with a bit of coconut cream and thyme leaves.
- Scoop a dollop of the creme fraiche mixture into the center of the grilled apricot.
- Sprinkle with turbinado sugar.
- Serve warm.
Joining me in the pursuit of good food, and beautiful photography is my friend Tricia Bovey. Please check out what she has made this month.