6/02/2007
Fruit recipes
How to freeze fruits in syrup by "The Complete Fruit Cookbook"
*Select fruit that is ripe but not mushy.
*Wash in cold water.
*Peel, core, and slice fruit -- as much as will fill 1 carton (pint or quart) into a bowl at a time.
*Add sugar or sugar syrup to fruit, and mix gingerly so as not to crush or bruise the fruit.
*Add about 1 cup sugar to every 4 cups of fruit.
*If you wish, add ascorbic acid to protect fruit from darkening.
*Pack fruit into container, leaving 1/2" at top of pints, and 1" at top of quarts.
*Freeze filled containers at once, upright if you have room; if not, at least with no weight on them until they are solidly frozen. This guards against leaks.
>tips<
*For those fruits that have a tendency to darken in freezing--strawberries, for example, add 1/4 teaspoon ascorbic acid to each cup of syrup.
*Some people prefer brown sugar to granulated white sugar for sweetening fruit to be frozen; they say it preserves the fresh taste of the fruit more accurately.
*Any fruit you freeze should be kept at zero degrees F at all times and should be frozen for no longer than 12 months. The exceptions to this are; juices, with ascorbic acid, 4 to 6 months only; grapes, 3 to 12 months; and melon balls, 6 to 8 months. (12 months is the maximum for frozen vegetables, too.)
Poached Peaches with Blackberry Sauce and Zabaione Cream
Tri-Color Fruit Dessert
Easter Baskets with Lemon Curd and Strawberries
Strawberries in Ice Wine Jelly
Mixed Berries with Raspberry Sauce and Creme Anglaise
Wine Poached Pears with White Chocolate Zabaglione Sauce
Berry Gratins with Zabaglione Sauce
Blackberry and Plum Compote with Shortbread
Poached Pears with Cream Anglaise
How to freeze fruits in syrup by "The Complete Fruit Cookbook"
*Select fruit that is ripe but not mushy.
*Wash in cold water.
*Peel, core, and slice fruit -- as much as will fill 1 carton (pint or quart) into a bowl at a time.
*Add sugar or sugar syrup to fruit, and mix gingerly so as not to crush or bruise the fruit.
*Add about 1 cup sugar to every 4 cups of fruit.
*If you wish, add ascorbic acid to protect fruit from darkening.
*Pack fruit into container, leaving 1/2" at top of pints, and 1" at top of quarts.
*Freeze filled containers at once, upright if you have room; if not, at least with no weight on them until they are solidly frozen. This guards against leaks.
>tips<
*For those fruits that have a tendency to darken in freezing--strawberries, for example, add 1/4 teaspoon ascorbic acid to each cup of syrup.
*Some people prefer brown sugar to granulated white sugar for sweetening fruit to be frozen; they say it preserves the fresh taste of the fruit more accurately.
*Any fruit you freeze should be kept at zero degrees F at all times and should be frozen for no longer than 12 months. The exceptions to this are; juices, with ascorbic acid, 4 to 6 months only; grapes, 3 to 12 months; and melon balls, 6 to 8 months. (12 months is the maximum for frozen vegetables, too.)
Poached Peaches with Blackberry Sauce and Zabaione Cream
Tri-Color Fruit Dessert
Easter Baskets with Lemon Curd and Strawberries
Strawberries in Ice Wine Jelly
Mixed Berries with Raspberry Sauce and Creme Anglaise
Wine Poached Pears with White Chocolate Zabaglione Sauce
Berry Gratins with Zabaglione Sauce
Blackberry and Plum Compote with Shortbread
Poached Pears with Cream Anglaise
