This year’s summer vacation was one of our best ever; we slow travelled via a home exchange in Haute Provence, France. 

The markets were lovely, large outdoor affairs that covered four blocks of the village we stayed in. Everywhere there were fresh fruits, vegetables, meats and charcuterie, cheeses, wonderful rosé wines, I could go on and on. 

As it turns out, Provence is also a great place to go with kids. We drove the four of us in a four door sedan so we had to pack really light, but there were many activities for kids, lakes, pools, mountains, fishing, stand-up paddling, and even just exploring the corridors of the ages old villages we explored was fun for them. 

While in Provence, I had some of the best fruits ever, the nectarines were particularly good. We returned to the market for more several times, and we made nectarine preserves with the ones that were almost too ripe to eat. We served with preserves with yogurt and used as a desert with goat cheese and toast.

  • 2 kilos (4.5 lbs) ripe nectarines, cut into chunks with skins intact. 
  • 1 cup sugar
  • Juice of 1 lemon

Combine all ingredients in a heavy bottomed pan and let sit until the nectarines start to release their juices. Cook over low heat for about 45 minutes, stir to make sure the fruit doesn’t stick to the pan. Remove from the heat, the fruit should look less liquid-y and still be chunky. Let cool and keep in refrigerator. For me, this recipe made about 1 quart jar of preserves. 

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