Compote

A recipe for compote:
You’ll need some

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peaches,
And some

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apricots.
Peel them if you like, and cut them up. Put them in a pot with water to cover and sugar (or honey, or stevia) to taste. Toss in:

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Herb flowers- these are oregano. They grow wild in the garden and are a great favorite with the butterflies.
Simmer for five or ten minutes and let it cool. Compote is nice chilled- it’s quite refreshing on a summer day. Bits of cooked fruit in a light syrup- it goes down pretty easy. It might seem like food for invalids, but since an invalid would require comforting, nourishing fare, perhaps that’s not such a bad thing.
Thyme flowers would be nice, in fact that’s what gave me the idea: I was reading a book called Mes Tartes by Christine Ferber, whose book, Mes Confitures, is my current favorite jam book (although the titles are French, these are English translations, by the way).
Her tarts are quite intimidating sounding and I have not attempted one yet. (I’m sure I’ll do it when my mom is with me in the kitchen this summer.) She had one tart, though, involving apricots and flowering thyme. That thought stuck with me.
When Ali brought a handful of the last, almost overripe apricots from the tree at the bottom of the garden, I mixed them with peaches from the tree by the kitchen, which have been falling even though they are slightly underripe (the whole kitchen area smells like peaches now,as the fruits ripen). I thought the result was quite tasty. The flowers taste like oregano, of course, but there is also a distinctly flowery flavor to them as well. It has made me curious about other herb flowers. I’ve not cooked with lavender much, for instance, but I’d like to.