Rhubarb And Fig Crumble

SPIRIT NOTES

We imagined making delicious orange and kumquat marmalade as we cooked pork loin in cider and poured ourselves a pint of heather ale. The taste was floral, with a full malt body and plenty of herbal spice, as well as cracked black pepper on tinned fruit salad. Following reduction, the fruity aroma of ripe red apples arrived ahead of the scent of toasted almond flakes, rhubarb and fig crumble before a freshly brewed cup of rosehip and cranberry tea emerged. On the palate, the tea changed to a sweet hibiscus accompanied by milk chocolate and pear mille feuille, preceding churros in the finish.