We spent a while in White Salmon, then Stevens Landing, then a town called Government camp in Mt. Hood National Forest , and now we're on the beach. *whew* MUCH cooler!
Reading on the beach... is there anything better? I do have writing, but no sand in the laptop, so I was forced to read. :)
OK, start with two cups of blueberries and assorted blackberries/ cherries/ huckleberries/ marionberries. Or what you can find in the garden. We missed blueberry season at home so it was nice to arrive just in time for blueberry season in the west. What a difference a few hundred miles and a mountain range make! We picked these Toros early one morning, and the blackberries after lunch.
Depending on how ripe your berries are, mix about 1/2 cup of sugar and 1/2 cup of water into the pan. Stir on medium high heat for ten minutes or until mostly cooked, but some berries are still whole.
California nectarines brought straight up from a farm near the border. Mmmmm. Depending on number of guests, cut nectarines in half so there are several slices for each guest.
1/4 cup of brown sugar and 4 TBS real butter in a cast iron skillet, melt over medium heat.
Place face down and simmer for 4-5 minutes.
Turn several times as the sugar becomes caramelized.
Remove from the heat and set on a plate. Add whipped topping with a dash of nutmeg.
Layer on the blueberry/ assorted berry compote! Serve hot!
Any leftovers can be used as pancake topping the next morning. :)
Be sure to stop by my author pages of Mary Jane Hathaway and Virginia Carmichael for all my book news, and I hope you're finding ways to stay cool this summer!
