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Here are some recipes I have found that looked fun to try! Apples from Ball www.freshpreserving.com website for waterbath canning ~ Makes about 6 (8 oz) half pints ***** Peaches from Ball www.freshpreserving.com website for waterbath canning ~ Makes about 8 (8 oz) half pints for waterbath canning ~ Makes about 5 (8 oz) half pints Pears from Ball www.freshpreserving.com website ***** PearBear's Secret Surprise Cake 1 Package (about 18 oz.) chocolate cake mix 2 medium USA Pears, cored and sliced 1/2 cup flour 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 cup margarine Prepare chocolate cake mix according to package directions. Pour batter into greased 13x9x2-inch baking pan. Press sliced pears into batter. Combine flour, brown sugar and cinnamon; cut in margarine. Sprinkle mixture over pears. Bake at 350 degrees F 35 to 40 minutes or until wooden pick inserted near center comes out clean. Serve warm or cold. ***** Italian Prune Plums Spiced Italian Prune Plum Crisp recipe from the cookbook: "Served warm from the oven, this fragrant plum crisp makes a heavenly late-summer treat. The cinnamon and cardamom really bring out the inherent spicy flavors that develop inside cooked prune plums; and the nutty crisp topping is a delectable contrast to the soft, flavorful fruit that bubbles colorfully underneath it." 1 1/4 cups all-purpose flour (I used half whole-wheat pastry flour) 1/3 cup plus 1 tablespoon ground walnuts 1/2 cup granulated sugar 1/4 cup firmly packed dark brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom (I used nutmeg instead; I didn't have cardamom) 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature 2 1/4 pounds Italian prune plums, pitted and quartered (6 cups) Preheat the oven to 375 degrees. In a large bowl, whisk together the flour, walnuts, 1/4 cup granulated sugar, the brown sugar, cinnamon and cardamom. Slowly drizzle in the butter and combine with a fork until the mixture is crumbly. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through). In another large bowl, combine the plums and the remaining 1/4 cup of granulated sugar and toss well. Spoon the fruit into a buttered 2-quart gratin or shallow casserole dish, mounding the fruit in the center. Evenly sprinkle the crumbs on top of the fruit. Bake the crisp until the fruit is bubbling and the topping browned, 50 to 55 minutes. Serve hot or warm. Serving suggestions: Serve with whipped creme fraiche, vanilla or basil ice cream. Serves 8 - 10 ***** Oriental Plum Sauce adapted from Ball Blue Book of preserving I made this sweet and tangy sauce in 2006. My family likes it with spring rolls and also with roast pork. We used a medium heat fresh chili pepper instead of the mild green chilis for a bit more kick. 10 cups prepared plums (we washed pitted and put through a few spins in a food processor to prepare ours.) 2 cups packed brown sugar 1 cup granulated sugar 1 cup cider vinegar 3/4 cup finely chopped onion 2 Tablespoons mustard seed 2 Tablespoons finely chopped green chili peppers 1 Tablespoons salt 1 to 2 cloves garlic, minced 1 to 2 pieces (each 1/4 x 1 inch) ginger root, minced Combine all ingredients expect plums in a large stainless steel or enamel saucepan. Bring to boil; add plums. Return mixture to boil; boil gently, stirring occasionally, about 1 3/4 hours (took longer for us - maybe our humid climate?) or until thick and syrupy. Fill jars leaving 1/4 inch head space. Seal and process in a hot water bath for 20 minutes. Makes about 4 pints Nectarines |
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This page was last updated on: August 18, 2009
*updated* Fresh Sources |
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