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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    beg for on a balmy day Makes 2 servings Ingredients 1 lime 1 1 Ontario peach peeled and sliced 1 3 tbsp sugar 45 ml 1 4 cup peach juice 50 ml 3 oz white rum 90 ml 2 cups ice crushed 500 ml 10 mint leaves 10 1 4 cup carbonated soda 50 ml Garnish Sliced Ontario peaches Mint leaves Directions Squeeze juice from the lime into blender Add

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=0h1k6c3j2u3a (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    1 4 cup butter melted 50 ml Semifreddo 2 eggs 2 1 3 cups granulated sugar 75 ml pinch of salt 2 cups Ontario peaches pitted sliced 500 ml 1 4 cup wildflower honey 50 ml 1 cup 35 whipping cream 250 ml Garnish 2 Ontario peaches pitted sliced 2 1 cup raspberries 250 ml Directions In bowl stir gingersnap crumbs with butter until moistened evenly pat onto 6 inch 15 cm springform pan or in 6 4 oz 125 mL ramekins lined with 3 inch 7 5 cm high parchment paper Set aside In heatproof bowl with hand mixer at medium high speed beat eggs sugar and salt until doubled in volume about five minutes Over saucepan of simmering water set bowl and beat mixture until thermometer registers 150 F 65 C about five minutes Over heat continue beating minutes minutes more Remove bowl from heat and chill mixture until cool about 10 minutes In blender or food processor blend peaches and honey until smooth Fold peaches into cooled mixture Using clean beaters beat cream until stiff peaks form and gently fold into peach mixture Spoon into prepared crust smoothing top Wrap pan in foil and freeze at least

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=5b9s8u7d1n8l (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    g walnuts Muffins may be frozen for up to one month thaw at room temperature Ingredients Streusel 1 2 cup all purpose flour 125 ml 2 tbsp brown sugar 30 ml 2 tbsp granulated sugar 30 ml 1 2 tsp ground cinnamon 2 ml Pinch salt and pepper to taste pinch 1 4 cup roughly chopped toasted pecans 50 ml 1 4 cup butter melted 1 4 cup Muffins 1 1 2 cups all purpose flour 375 ml 1 2 cup finely chopped pecans 125 ml 2 tsp baking powder 10 ml 1 tsp baking soda 5 ml 1 tsp grated lemon zest 5 ml 1 2 tsp ground cinnamon 2 ml 1 4 tsp salt 1 ml 1 egg 1 1 cup granulated sugar 250 ml t tsp pure vanilla extract 5 ml 1 4 cup butter melted 50 ml 1 2 cup buttermilk 125 ml 2 cups diced Ontario peaches approximately 2 med sized peaches 500 ml Directions Preheat oven to 375F 190C Line 12 muffin cups with large paper liners or lightly grease Set aside Streusel In bowl combine flour brown sugar granulated sugar cinnamon salt and pecans Drizzle with melted butter and toss with fork until evenly moistened mixture should be chunky Muffins In bowl whisk together flour pecans baking powder baking soda lemon zest cinnamon and salt Set aside In separate bowl combine egg and sugar whisk until pale yellow in colour about 30 seconds Whisk in vanilla until thick about 30 seconds Slowly whisk in melted butter add buttermilk and whisk until combined Fold flour mixture into wet ingredients just until combined over mixing will make muffins dense and tough Fold peaches gently into batter Divide batter into prepared muffin cups will come almost up to top and top evenly with streusel Bake in

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=6s6e5z0d7i2y (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    Tart Cherry Bars These festive red and white bars are bursting with fresh Ontario Chilled and Pitted Cherries white chocolate and coconut Stock your freezer with Ontario Red Tart Cherry pails to make these treats year round Make sure to drain the cherries well by using a sieve and patting cherries dry on paper towels Makes 9 servings Ingredients 1 2 cup butter 125 ml 1 4 cup white chocolate chips 50 ml 1 cup granulated sugar 250 ml 2 eggs 2 1 cup all purpose flour 250 ml 1 2 tsp baking powder 2 ml 1 cup thawed well drained Ontario Chilled and Pitted Cherries halved 250 ml 1 2 cup flaked coconut 125 ml 1 2 tsp almond extract 2 ml Directions In medium saucepan melt butter over medium high heat Remove from heat add chips and stir until melted Stir in sugar and extract add eggs one at a time beating until well blended In small bowl combine flour and baking powder stir into chocolate mixture Fold in cherries and coconut Pour into lightly greased 8 inch 20 cm square pan Bake at 350 F 180 C for 35 to 40 minutes or until toothpick inserted in

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=5d8w0r9c3i9l (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    until almost boiling Remove from heat scrape in the gelatin and whisk until it has completely dissolved Whisk in the milk 3 Pour the mixture into 6 8 small ramekins or glass jars leaving a couple inches at the top for the peaches and raspberry sauce If you plan on unmolding the panna cotta before serving lightly grease the dishes with canola oil before filling them Place the panna cotta in the fridge to chill until softly set Depending on the size of the ramekin it will take 5 hours to overnight 4 Stir together the raspberries and 1 4 cup of sugar in a microwave safe bowl Heat for a minute then stir until the raspberries release their juices and come apart Taste the sauce and add the additional tablespoon of sugar if necessary you might need more if the raspberries are particularly tart and heat for another minute to incorporate the sugar 5 Use a spoon to push the raspberries through a sieve to extract the juice You can save the pulp to add to smoothies or spread on toast Chill the raspberry juice in the fridge until the panna cotta has set 6 To serve divide the

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=6j8w8k0f5q4y (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    small garlic clove minced 2 tbsp extra virgin olive oil 30 ml 2 cups bean medley 500 ml 1 head of frisee washed and chopped into 2 inch pieces 4 Ontario peaches washed pitted and chopped coarse 1 4 cup finely chopped red onion 60 ml 1 4 cup chopped roasted pecans lightly dry roast in a frying pan 60 ml 1 4 cup fresh basil finely chopped 60 ml

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=8o0m6b6e1w3m (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    to a boil boil for 10 minutes Remove from heat and let stand in hot water until needed Bring a saucepan of water to a boil remove from heat Place seal lids in saucepan let stand in hot water for at least 5 minutes or until ready to use Jars bands and lids must be kept hot until ready to fill Wash peel quarter and core pears Add to bowl of water with lemon juice to prevent browning Meanwhile combine 2 1 2 cups 625 mL water and sugar in a large saucepan set over medium high heat Boil for 5 minutes or until the sugar is completely dissolved Drain pears from lemon water discard lemon water Place pears and saffron in saucepan return to a full boil and boil for 1 minute Fill the jars with pears Add half vanilla bean and a lemon slice to each jar Strain the syrup over the pears leaving 1 2 inch 1 cm headspace from the top of the jar Insert a non metallic utensil to remove any air bubbles Add more syrup to raise level and maintain a 1 2 inch 1 cm headspace Wipe the jar rims with a clean paper towel to remove any food residue Center the hot lids on the clean rims and screw on the bands until resistance is met then increase to fingertip tight Return the filled jars to the canner and ensure the jars are covered with at least 1 inch 5 cm of water Cover the canner and bring to a full boil Boil the jars for 20 minutes starting the time from when the water returns to a full boil After boiling lift the jars slightly so that the lids are exposed above the water wait 5 minutes and carefully lift the

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=9i5d6g3l3t4j (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    meat pie duck raclette or even the children s shepherd s pie I also like to offer a jar as a gift with a nice kitchen towel and a new wooden spoon Hélène Laurendeau Yields about 18 cups 4 5 l tip Note To learn about all the steps of home canning please visit the Bernardin website www homecanning com Ingredients 1 tbsp whole picking spice 15 ml 15 red tomatoes finely chopped 15 3 Ontario peaches finely chopped 3 3 Ontario pears finely chopped 3 3 apples finely chopped 3 1 head of celery finely chopped 1 3 white onions finely chopped 3 2 cups sugar 500 ml 2 cups white vinegar 500 ml 1 tbsp salt 15 ml 1 2 tsp pepper 2 ml Directions Place pickling spice in a small cheesecloth bag and tie well Place tomatoes peaches pears apples celery and onions in large stock pot and add sugar vinegar pickling spices and salt and pepper Stir well Bring to a boil reduce heat and cook uncovered slowly for 1 1 2 to 2 hours Pour the hot ketchup in sterilized jars leaving a 1 2 inch 1 cm head space Seal with prepared lids and

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=7e4a7y7y6x3y (2016-04-27)
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