May 21, 2013 § 1 Comment
I found these at the markets the other day. I have been told you can turn them into jam, cordial, champaigne ornamentals, or a surprise in a loaf of bread. But from the sounds of it, and from the very small nibble I had, they are best drenched, soaked, or boiled in sugar. Their magic is that when wet they unfurl, like little aliens stretching out their arms staining everything red. As you may have gathered, I made jam. Its cooling in jars on the bench as we speak.