aopple,jpjThis Bay senior’s memory may be iffy but I can still vividly recall (and taste) the tangy  Granny Smith Apple jam served in a tiny, dark restaurant in Verona. I haven’t found it on local grocery shelves, but googling did locate a recipe so effortless you don’t even have to peel the fruit. In Italy they served it with a mild gorgonzola. And if my shredding memory serves me it was presented straight as a dessert on unsweetened biscotti.

 

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