peach pulp for breakfast

The waste product that keeps on giving. Turns out sorbet isn’t the only stop on this train.


Peach pulp, yoghurt frothed with milk, caraway and white mustard.


The pulp is thick and only slightly sweet. Yoghurt thinned with milk and shaken in the carton until foamy. White mustard and caraway seeds simmered in apple vinegar to add aroma to pickling liquid, and reserved. Strange on the page, logical in the mouth. My kind of breakfast.

Enjoyed out on the boat deck on a sublime, cloud-heavy morning. There was wood sorrel growing in a pot, just the thing to finish it – a firm burst of freshness and acidity.


Late summer. It was beginning to flower.


This entry was published on Monday, December 3, 2012 at 11:32 pm. It’s filed under day-to-day eats, experiments, food, general, work and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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