Becoming fonder with ponder

A complex and unusual nose made us pause for thought to consider Eccles cakes, crab apple pie and pomegranate juice. Estery aromas brought heady hairspray elements with green grass and linseed oil to sweeter realms of toffee apples and jam biscuits. A big and juicy palate combined tart plums with honey roast ham before drier notes of green tea and underripe bananas merged into coffee beans and dark chocolate. Wild strawberries and rhubarb crumble appeared with custard after a dash of water before we pondered marmalade and liquorice over ice cream covered with crumbles of burnt toast. A puff of orange oil suggested an old fashioned cocktail with the citrus tinges of earl grey tea before sawdust and digestive biscuits were discovered in an old treasure chest.