The currant bushes have had quite a life. Purchased in Portland Oregon, transported to Vancouver Washington to be planted, while young and just starting to grow. That first year I got only a handful of fruit. Then the decision to move to the peninsula was made and I was asked, did I want the currants for the garden there? Oh yes please.
Replanted from the garden bed into large pots for moving and then on moving day, being driven for 3 hours in the open trailer, where the wind had it's way with everything. Once moved the currants were not a priority like bedrooms and kitchen arrangements. But finally they were replanted, and I realized that there was a small harvest waiting to be picked. So it was.
To not cook this small harvest would have been wrong, and besides the one thing I love is on demand creativity. It is rare I cannot make something good to eat, using what I have on hand. In this spirit I proceeded and we enjoyed a delicious currant coulis over fresh pear slices for our dessert.
You can make a coulis out of just about anything and berries are especially easy. So easy that this is more a process in pictures than an actual recipe. Feel free to use more or less of any suggested ingredient based upon the preferences for your family.
|Currant Coulis over Pear Slices|
by the seat of my pants
serves 2-4 over fruit or cake
1 c currants
scant 1/4 c sugar
1/4 c water
dash of salt
1 t red wine vinegar
Combine currants, sugar water and salt. Bring to a boil, reduce heat simmer for 10-15 minutes. Gently mash the currants to pop the skins.
Carefully strain the fruit through a sieve. Stir in the vinegar.
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