Lucullian delights
Looks like I have missed alot here Ilva. I have been on the road most of the summer. Have managed to keep up my blog on a daily basis (almost), but have not had much time for visiting blog friends. But now I am back home, coming to my favorite food blog, and the first thing I see is my name 
Have a wonderful time, both with the opening of the exhibition and at the lovely fish restaurant.
By the way, I have just spent three days in Vadstena, visiting Santa Birgitta What a lovely place!
Let's see: I think I might try rosemary and the next time cardamon and the next time clove. So right so many times these are picked so early and have no flavor.
Just enjoy Ilva and have a lovely trip.
Wow, I cannot believe it's time for the exhibition already. Have fun and enjoy everything!
Relax girl, you know and we know you can do it. Enjoy the trip, enjoy the nice people around you (they have a reason to be there! You!).
Have fun! I'm sending good thoughts and big bear hugs!
Finally...the reason why we need to do something special to fresh fruit! You're right. When they are sweet and delicious just as they are one doesn't feel a need to do anything to them but sometimes one does come across a batch that's tasteless or hard in texture - and then doing something like this is a great idea.
Hope you have a great photo exhibit. I wish I could be there.
(Maybe one day when I get my finances and residency permits sorted out I will 
)
I don't know why, but I always forget your swedish site, even though I'm swedish... Anyhow, I'll try to pop by your vernissage, but probably there will be lots of people there and those that comment much more frequently, I am a bit of lurker I'll have to admit. But I do love cooking your recipes! (And my husband likes it too )
Your nectarines look perfect to me. I'm not sure I'd anything more.
Have a wonderful time at the exhibition and with your friends.
Best,
Paz xxoo
all will go very well and much better that you think ! Aie confiance !
PS. by the way, the nectarines look delicious !
I'm just back from the day in the Valais; lovely time/weather !
Dear Ilva,
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Good luck with your endeavor. Sending positive energy your way.
We're in the midst of peach season here in Colorado and I'm being forced to figure out different ways to use my bounty. I will try a peach version of this recipe. Yum!
Melissa
Hope it goes well, Ilva!! Amazing you still find time for theis great little dessert.
Hurrah - at last something to special to do with those tasteless early picked fruits - you are a star :o)
Good luck with the expo, all our bits are crossed here, and in true support I have started reading the 3rd in a series of boos by Asa Larsson, and they have all made me pine for Sweden and snow ;o)
Ha det god , skoja och komme igen tryggt
You absolutely do deserve only the best for sharing all this with us!!!
Good luck!
Hi Ilva,
Good luck! I hope you found the right maquillage..And cinnamon, cloves and ginger for me..And vanilla (I know not really a spice but I love it). Mwah. XXX
Good luck with everything,
and have earned it!
As far as the peaches are concerned,
I like to add star anise to fruit compotes.
Reducing a cup of good red wine with a little (!) brown sugar or honey to a syrupy consistency, then tossing sliced peaches for a minute or two with the syrup. Wonderful at room temperature over maple-pecan ice cream! Vanilla's good too.
You're the cardamom queen - try adding that to your delicious peaches!
But seriously, my friend, best of best of best of luck with your exhibition - it is going to be fantastic and everyone will be awed by the beauty of your photos - I know I am every day. And, dear Ilva, you give more of yourself than you are probably even aware of.
xoxo
These look beautiful...I like cinnamon with honey, and agree for calls of cardamom, cloves. Curry powder might also be an interesting choice - give it a slightly spicy undertone to the sweet.
Lovely pictures, and best of luck with your travels!
Oh Ilva, that's wonderful! You deserve every little bit of success you get and don't you dare forget that I'm sure it will go very very well.
And don't you hate it when you get tasteless fruit?? I think life is too short to waste it on tasteless fruit, so I have a whole raft of recipes for conveting the fruit into desserts like this. Great minds think alike!
Oooooh, I am wondering how the exhibition has gone. You do deserve loads of success Ilva. As for the fruit...I would add star anise or cadamom. A vanilla pod would also be wonderful....hmmmm I could go on & on.... hugs, xxx
Cara Ilva,
I am another Swedish expat in Italy. My heart is in Umbria. I have followed your Swedish blog, since I started blogging myself in July. Complimenti! A real appetizer. Stunning photo! When looking for Mediterranean food blogs, I happened to stumble over your Eng. version. What a catch. May I add yours to my blog for me and my viewers to follow. Eager to read about your Exhibition! Bacione, Ingrid
So refreshing!
I just want to tell the readers that I visited la mostra and in my eyes it must be an success. Only thing I could have wished for, was more of it... (There were loads of people there at the opening.)
These were delicious on waffles with a little cream on top. Thanks, Ilva, for the recipe & have a great time in Sweden.
I would add a little clove and ginger to the peaches but I also like to just slice them up and put them in some nice red wine. A few Tablespoons of sugar added and let sit in fridge for a few days. Then we crumble some amaretti cookies on top!
Thank you all, both for suggestions and encouragement! I
Ingrid-add on! JI'm happy if you do!
Marie- Did we talk (too many people and I tend to forget names but not faces)? If not, why didn't you tell me you were there?
Ehe, you were so busy and I didn't want to intrude really and also I had an ill husband in tow that just wanted to go home.
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