i’ve a resident cricket outside my window. this I only conclude as it’s been several days and his chirping is persistent and sincere. i’ve admittedly tried to knock on the window and the wall to rouse him, but to no avail. the most curious fact is that his chirps are slowing. slowing their tempo and separating from the chorus. it is officially fall now and he knows it.
other souls have been anticipating the cooling of temperature – the tomatillos in the garden. each year we seem to plant too many – but I always ask myself when they finally fruit, what constitutes as too many? their husked lanterns have swelled with fruit beneath the cooling of temperature, dropping their branches low to the ground. the tomatillos have arrived in mass.
tomatillos have a fair amount of pectin that lends itself effortlessly to a jammy consistency. this is perfect in union with autumn pears and late and fiery habaneros. a tangy, spicy, sweet mixture that is best spread on toast or swirled into yogurt. I recommend the presence of the habanero, but even just the tomatillo and pear sing brightly. If you wanted to exclude the heat you could easily do so.
- 1 lb tomatillos, husks removed and halved
- 1 lb of pear (about 2 large) roughly chopped
- 1 habanero, finely minced
- 1 cup of sugar
- 1 cup water
- Gather tomatillo, pear, and habanero into a medium heavy bottomed sauce pan.
- Add sugar and water and stir ingredients to lightly combine.
- Heat over medium high, bring to a boil, then lower to a warm simmer for 40 minutes to 1 hour. In this period the fruit should break down and gel. If needed, help fruit mash.
- Enjoy with toast, yogurt, ice cream, or any way you can dream.