This Evening's Dinner

This evening I cooked a risotto of onions, celery and fresh peas, and followed that with what The Mrs Gruff calls a fruit compote and I term stewed fruit: dried figs, prunes, apricots and some very old sultanas stewed in red wine, some very dark sugar and some mulling syrup that is more than two years past its sell by date. I served that with some of her orange ice cream and a curious biscuit like thing formed into a long thin tube.