Should you ever find yourself in mortal peril, I will soon have some treats to fortify you against the elements:
Here we have, from left to right: feijoa gin, damson gin and two methods of making quince gin. The damson gin is about two months old, and from the little taste I had from the leaking bottle (not pictured) it’s going to be delicious. The feijoa and quince gins were made yesterday. Mum brought me the quinces from her friend’s tree, and they were absolutely perfect on their outside although patchy inside. These were the first quinces I had come across that could perfume the room – previously I had thought that was just something people made up. Most recipes say you should grate the quinces, but I was keen to put a few slices in because I reckon, like the damsons, they might be nice to eat after sitting in gin for a few months.
The feijoas were a chance footpath raid yesterday afternoon on the way home from the dreaded Playcentre clean-up. I was delighted to see that the tree everyone always raids is this year producing fruit of a decent size. Last time we lived here Louis made chutney from the bullet-sized fruit and it wasn’t great.
Some problems I have encountered: the damsons are wrinkly and floating. I thought this was normal until I went to Dra’s house, and her bottle of the same vintage had plums that were plump and evenly distributed through the bottle. Her trick? Pricking each plum with a darning needle or toothpick before you pop them in the bottle. Something to remember for next year.
Also, the bottle of feijoas was sitting in a pool of gin this morning. I screwed the lid down tighter still, but now they too are a bit floaty and perhaps I need to top it up again.
Don’t deny it: you are coming to my house this summer to sit on the deck and drink gin. There’s no two ways about it.