One part of cooking that I find very satisfying is figuring out what to do to avoid food waste. Soups, sauces, bread puddings, tarts – all great ways to use up odds and ends. This time of year we still have great fruit available, but with school lunches packed and snacks at the soccer field or in the yard, we have not-quite-enough of this and a little too much for that.  Leftovers from crumbles or pies, fruit that takes up space but isn’t being consumed. If fruit is really a day or two too mushy, I put it in the freezer for smoothies. This recipe calls for whatever fruit you have on hand, but it must be fresh (not bruised or mushy or gone by).  Experiment, knowing it all looks beautiful and ends up being a treat in mid-winter.