archive-ca.com » CA » O » ONTARIOTENDERFRUIT.CA

Total: 318

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    L tip Recipe Suggestion Serve on top of cheese or Baked Brie page 345 at your next wine and cheese gathering Coronation grapes are small bluish colored eating grapes sometimes called blue grapes that are usually seedless Their flavor is different from the Concord grape jelly taste you may be familiar with You will find them in stores and markets from late August to mid September Directions 1 Carefully remove grapes from stems Check well for small stem bits before processing Using a food processor fitted with a metal blade coarsely chop grapes in batches by pulsing on and off Measure 4 cups 1 L 2 Using a fine grater remove 1 tbsp 15 mL orange rind set aside Peel oranges and remove all pith seeds and membranes Finely chop the fruit and measure to make 1 cup 250 mL including juices 3 In a Dutch oven or a large deep heavy bottomed pot combine grapes orange rind and oranges Bring to a boil over high heat stirring occasionally Reduce heat and simmer covered for about 20 minutes or until grape skins are softened 4 Stir in wine Stir in pectin until dissolved Stir in raisins Increase heat to high

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=5h5m5c8e4t9e (2016-04-27)
    Open archived version from archive


  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    a lasting impression on your friends and family as it does hers To maximize your enjoyment Debbie suggests serving this crisp warm with a scoop of vanilla ice cream Makes 8 10 Ingredients Filling 2 cups Pitted and sliced Ontario nectarines or Ontario peaches 500 ml 2 cups Pitted and sliced Ontario plums 500 ml 1 2 cups White sugar 125 ml 1 2 cups All purpose flour 125 ml 3 4 tsp Cinnamon or nutmeg 4 ml Crisp Topping 1 cup All purpose flour 250 ml 1 2 cup Rolled oaks 125 ml 2 cups Brown sugar 500 ml 3 4 tsp Cinnamon or nutmeg 4 ml 1 2 tsp Salt 2 ml 2 3 cup Unsalted butter cold cut into pieces 150 ml tip Serve warm with vanilla ice cream Directions Pre heat oven to 350 F 180 C Filling In large bowl add nectarines plums sugar flour and cinnamon toss to coat Transfer fruit mixture to a lightly greased 8 x 11 inch 20 x 28 cm glass baking pan Crisp Topping In large bowl combine flour rolled oats sugar cinnamon salt and butter Using fingertips work butter into the mixture until combined and coarse crumbs are

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=8f7b1m0h7d3r (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    orange juice 125 ml Panna Cotta 0 4 oz 1 1 2 envelopes unflavoured gelatine 10 5 g 1 4 cup cold water 50 ml 1 1 2 cups 18 cream 375 ml 1 1 2 cups 2 milk 375 ml 1 tbsp Ameretto liqueur 15 ml canola oil 8 sprigs of mint 8 Ontario plum slices for garnish tip Hélènes Tip Plum coulis can also be stored in the refrigerator for up to five days Use to garnish pound cake angel food cake oatmeal waffles crêpes ice cream or yogurt Directions Prepare Coulis Cut plums in half remove pits and coarsely chop In a large saucepan over medium high heat add plums sugar and orange juice and stir to combine Bring to a boil Lower heat and simmer stirring occasionally until plums are very soft Remove from heat and cool to room temperature Using a blender purée plum mixture until smooth Strain mixture through a fine sieve to remove any peel and set aside Prepare Panna Cotta Allow gelatin to swell in cold water for five minutes follow package directions Meanwhile in a medium saucepan add cream milk and sugar Place saucepan over medium heat and gently stir until

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=5g9m2t5d6v8w (2016-04-27)
    Open archived version from archive



  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    brown sugar 75 mL 1 tbsp lemon juice 15 mL 1 2 tsp ground ginger 2 mL 1 4 cup all purpose flour 60 mL Cobbler Topping 1 cup all purpose flour 250 mL 1 3 cup granulated sugar 75 mL 2 tsp baking powder 10 mL 1 4 tsp baking soda 1 mL pinch salt 1 4 cup cold unsalted butter cut into small pieces 60 mL 1 2 cup buttermilk 125 mL 1 tsp vanilla extract 1 mL 1 tbsp coarse sugar 15 mL tip If the cobbler topping browns too quickly before it is baked through tent loosely with foil during last 15 minutes of baking Directions Filling Preheat oven to 375 F 190 C Toss peaches and plums with brown sugar lemon juice and ginger Sprinkle evenly with flour and toss to combine Spread into a 9x13 inch 3 L baking dish Cobbler Topping Stir flour with granulated sugar baking powder baking soda and salt Cut in the butter using a pastry blender two knives or fingertips until mixture is mealy Whisk buttermilk with vanilla Stir into flour mixture just until combined do not over work dough Drop large spoonfuls over the filling in a random

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=7i1q9n2c0i5a (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    tsp baking soda 2 ml 1 4 tsp salt 1 ml 1 2 cup cold butter cubed 125 ml 1 cup buttermilk 250 ml 1 lightly beaten egg 1 1 beaten egg for brushing over the scones before baking 1 Chantilly cream 2 3 cup 35 cream 150 ml 1 tsp sugar 5 ml 1 4 tsp vanilla extract 1 ml tip Cut scone in half and spread with plum compote and a dollop of whipped cream then close with the other scone half Serve with coffee or tea Directions Compote Place plums sugar and four spice in a small heavy bottomed saucepan over medium high heat Bring to a simmer reduce heat to medium low and continue to simmer stirring frequently for 45 to 60 minutes until reduced by half Remove from heat and allow to cool Scones Preheat the oven to 425 F 220 C In a bowl combine flour pecans sugar baking powder baking soda and salt mix well Using a pastry knife or two knives cut the butter into pea sized pieces into the flour mixture Add the buttermilk and mix with fork until combined Transfer dough to a well floured surface and using hands work

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=6c7p1m4y1o5r (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    mL 2 tsp grated gingerroot 10 mL 5 cups granulated sugar 1 25 L tip You ll need about 2 lbs 1 kg of plums about 15 medium for this recipe To remove pits from plums cut in half through the stem and twist to separate the halves Repeat cutting the half that still has the pit in half then twisting the stone from the center This technique helps a lot when the pits are tightly imbedded in slightly underripe fruit Recipe Suggestion Purée this jam to make a delicious plum sauce for dipping chicken fingers Directions 1 In a large deep heavy bottomed pot combine plums and water Bring to a boil over high heat stirring occasionally Reduce heat and simmer for about 20 minutes or until softened Stir in lemon juice and ginger Bring to a full boil over high heat stirring constantly 2 Add sugar in a steady stream stirring constantly Return to a full boil stirring constantly to dissolve sugar Reduce heat to medium high and boil rapidly stirring often and reducing heat further as mixture thickens for 10 to 12 minutes or until thickened Test for setting point for details see page 19 3 Remove

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=0v8c8r0m8q3i (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    fresh chopped mint 15 ml 1 tsp lemon juice 5 ml 1 2 lemon zest 1 2 1 cup crushed ice or 2 cups 500 mL cubed ice 250 ml Splash sparkling wine Splash Garnish Fresh mint sprigs tip For a non alcoholic version replace sparkling wine with gingerale Directions In a blender add plums honey mint lemon juice and zest and blend until smooth scraping down the sides as

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=4y9v7f1b1d2b (2016-04-27)
    Open archived version from archive

  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes
    nectarines or apricots and yogurt for fresh cream or mascarpone Hélène Laurendeau Makes 4 servings Ingredients 3 tbsp unsalted butter 45 ml 2 tbsp honey 30 ml 8 to 12 Ontario Golden or Blue plums depending on size halved and pitted 8 to 12 thick plain or vanilla yogurt 2 tbsp crushed pistachios unsalted 30 ml Directions In skillet melt butter and honey Place plums flat side down and cook

    Original URL path: http://www.ontariotenderfruit.ca/recipe-print.php?id=3o4t6w6z3n2h (2016-04-27)
    Open archived version from archive