Nothing gives this grown-up girl more joy on a mellow honey-sunshine-blessed winter afternoon than baking.
The warmth of the kitchen is my sanctuary, a cup of Darjeeling my panacea for that faint chill in the air and the heady aroma of baking nirvana for my olfactory senses.
Come December and I can almost sense succumbing to the allure of the kitchen.
Before I know, the pompous oven has taken center-stage.
The industrious electric blender is forever at work.
The pots and pans are perpetually out.
Flour and the sugar have made a comeback. (And for once not even accompanied by that wicked sense of guilt.)
Sultanas, raisins and prunes reign supreme.
Eggs are ordered by the dozens.
And even my teetotaler pantry has been getting generous provisions of sherry and brandy. And spiced rum of course.
So when luscious Himachali persimmons greet me in the kitchen this morning and I know I shall have a couple of friends over for tea, I know at once what it’s going to be.
My panchforon-flavoured spiced persimmon chutney in tow.
And if you love your scones as much as I do, my persimmon scones are a must-try. Before the season runs out.
Oh, and please don’t forget my persimmon chutney. (If you do manage some surplus chutney that lasts beyond the scones, remember a lavish spread of the chutney on your warm toast the morning after. Bliss !!!)