Loquat Compote (with white wine)
I have never thought that a bounty of fresh food can be a pressure, or a threat, but it sure can. My mom and I had taken a look at our loquat trees the other day and decided to pick them this weekend. But the day before yesterday, dad said that the loquats were looking good. I thought our plan was still unchanged, but yesterday afternoon, mom went ahead and picked them. So this is what I saw while still being in the recovery stage from the "cabbage shock."*
Then mom declared that these were not ripe enough and not sweet. Yeah, thanks.
So I kind of got an excuse to try out a compote recipe (in Japanese) with these not-so-sweet loquats. (I always feel reluctant to cook ripe and sweet ones, because I think they taste the best as-is.)
I used beet granulated sugar again and added it more than the recipe called for, remembering the disappointing experience with the strawberry mousse. It was not a clever thing to do, actually -- the compote turned out a little too sweet. But it may taste good when eaten with yogurt or baked in something or used for jelly. Anywa y I'm happy that now I know one way to save loquats from being wasted. :)
Oh, what was "cabbage shock?" We had good amount of cabbage leftover in the fridge and dad brought BIG one from the veggie garden and another huge one was delivered by food co-op delivery. Well, no big deal... No big...
I made jelly with the loquat compote today (May 23). Not bad, but a little tangy kick would have been nice.
I even made a test batch of cake roll with whipping cream and the loquat compote as the filling today (May 24). It was just another "OK, but..." stuff. I guess you can't expect a miracle-like delicious result when the compote itself was not tasty enough...