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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    us Grape nutrition facts FRUITION Tender Fruit GIS DMS fresh and flavourful ontario seedless coronation grapes tasty and creative recipes are only a mouse click away click here NUTRITION Ontario Peach per 87 gram serving 1 medium peach Peaches are fat free and sodium free and are a source of vitamins A and C YIELDS FRESH FRUIT YIELDS 3 Peaches 1 lb 500 g SLICED FRUIT YIELDS 1 Peach 3

    Original URL path: http://www.ontariotenderfruit.ca/nutrition-peaches.php (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    The Niagara Fruit Belt produces 90 of Ontario s tender fruit crop The Niagara Fruit Belt is about 65 kilometres mainly below the Niagara Escarpment along the south shore of Lake Ontario extending from Hamilton to Niagara on the Lake It is one of the richest fruit producing areas in Canada Close relatives of almonds peach seeds are used as an almond oil substitute in cosmetic preparations The leaves and bark of peach trees are used as a medicinal tea for chronic bronchitis coughs and gastritis The Famous French painter Renoir encouraged students to improve their painting skills by reproducing the textures and colours of peaches EVOLUTION OF EXCELLENCE In 1779 peaches were harvested at the mouth of the Niagara River for local consumption In the mid 1780s Peter Secord the uncle of Laura Secord was believed to be the first Loyalist farmer taking a land grant near Niagara to plant fruit trees Ontario peaches pears and plums have been thriving in the area ever since In 1792 Lady Simcoe wife of the King s representative for British North America wrote in her diary that she had 3 standard peach trees that helped provide her with treats over the winter

    Original URL path: http://www.ontariotenderfruit.ca/peach-facts.php (2016-04-27)
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  • Ontario Tender Fruit : Recipe : BBQ Roasted Pork Loin with Peach, Leek and Walnut Stuffing
    light green part only 250 mL 1 2 tsp Each salt and pepper 2 mL 2 cups Ontario Peaches pitted sliced 500 mL 1 2 cup Coarsely chopped walnuts 125 mL 2 tbsp Pure maple syrup 25 mL 1 4 cup Minced fresh parsley leaves 50 mL Sauce 2 Cloves garlic crushed 2 1 2 cup Red wine 125 mL Directions Butterfly pork loin by making long cut lengthwise almost in half stopping 1 inch from edge Open loin like a book Cover with plastic wrap With a smooth meat pounder or rolling pin pound meat 1 inch 2 5 cm thick Set aside In skillet over medium heat melt butter Add leeks and salt and pepper cook until slightly wilted about 3 minutes Add peaches cook 2 minutes Add walnuts and stir in maple syrup Remove from heat Stir in parsley Let cool 10 minutes On greased grill over medium high heat place roast Sear outside of roast turning until golden about 20 minutes Turn off side of grill that roast is on maintaining high heat on other side to provide indirect heat Close cover of grill and cook until roast reaches an internal temperature of 160 F 70

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=4k1o2j1t0v0z (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Beef and Nectarine Stir Fry
    pepper flakes 1 tbsp vegetable oil 15 mL 1 red onion thinly sliced 2 cloves garlic minced 3 Ontario nectarines pitted and cut in wedges 1 2 cup sodium reduced chicken broth 125 mL 1 green onion sliced Cooked whole grain or white rice Directions Trim fat and cut steak into 1 2 inch 1 cm wide strips Whisk together soy sauce cornstarch sugar sesame oil and hot pepper flakes toss with steak Refrigerate for at least 30 minutes or for up to 4 hours In large skillet heat vegetable oil over medium high heat stir fry red onion and garlic for about 2 minutes or until fragrant Remove beef from marinade discard any leftover marinade and add beef to skillet stir fry for about 6 minutes or until browned and cooked to medium Transfer to plate Add nectarines to pan stir fry for 5 to 7 minutes or until warmed through Add chicken broth and return reserved beef mixture along with any accumulated juices to pan Bring to simmer cook for about 4 minutes or until sauce is thickened Sprinkle with green onion Serve over rice Nutritional Info Nutrition Facts Per 1 4 recipe Calories 430 Fat 11g Saturated

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=3f9z4t1t8a3b (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Caramel Peach Poutine
    tsp Cinnamon 2 ml Zest of one lemon 1 4 cup Nutmeg 1 ml 1 cup Vanilla caramel squares 250 ml 1 4 cup 35 whipping cream 50 ml 2 tsp Vanilla 10 ml 2 tsp Butter 10 ml Directions In a bowl gently toss peach slices with Cointreau Let sit for 30 minutes In a bowl combine Marscapone with sugar cinnamon lemon zest and nutmeg Set aside In heatproof

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=7d9j0i3r9n0v (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Classic Ontario Peach Preserves
    ripe Ontario peaches 1 l 6 cups granulated sugar 1 5 l 1 4 cup lemon juice 50 ml 1 pouch liquid fruit pectin 1 Directions Sterilize jars and lids Place six clean 2 cup 500 mL mason jars on a rack in a boiling water canner cover jars with water and heat to a simmer 180 F 85 C Set screw bands aside Heat sealing discs in hot water not boiling 180 F 85 C Keep jars and sealing discs hot until ready to use Preserve Place alternate layers of peaches and sugar in a large saucepan Cover and let stand at room temperature for four to six hours Add lemon juice Place over high heat and bring to a full rolling boil stirring constantly Immediately stir in liquid fruit pectin Bring to a full rolling boil and boil hard one minute stirring constantly Remove from heat Stir and skim foam with metal spoon for 10 minutes to prevent floating fruit Ladle hot preserves into sterilized jars within 1 4 inch 0 5 cm of top of jars Wipe jar rims removing any food residue Centre sealing discs on jar rims Screw band down until resistance is met Place

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=0s3e8p4r6m6c (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Duck Confit with Caramelized Ontario Peaches
    flavours of caramelized Ontario freestone peaches Québec maple syrup and reduced balsamic vinegar it s a dish worthy of praise Makes 4 servings Print tip Duck confit can be found across Canada in specialty food stores Ingredients 2 tbsp Olive oil 30 ml 2 Endives halved lengthwise 2 Salt and pepper to taste 4 Ontario peaches pitted and quartered 4 2 tbsp Maple syrup 30 ml 6 tbsp Balsamic vinegar 90 ml 4 Duck confit legs 4 2 cups Watercress 500 ml 12 Cooked asparagus 12 Directions In a heavy bottomed skillet over medium heat heat oil Lay endives flat side down in skillet and season with salt and pepper Cook until golden and crisp around the edges turn and sauté other side until tender Add peaches and cook until slightly golden brown Add maple syrup and vinegar cook stirring until slightly reduced approximately one minute Set aside In a large skillet over medium heat add duck legs skin side down and warm through for 7 to 10 minutes Turn and continue to warm for another eight to 10 minutes To serve arrange watercress on platter and top with warm duck Add the asparagus endive and peaches Spoon remaining sauce

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=3i7v1y2v9g3l (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Fernande’s Peach Mousse
    era of liqueurs and everyone had a bottle of Amaretto in their bar Nice memories Today I still enjoy the freshness of this fragrant mousse Hélène Laurendeau Makes 10 servings Print Ingredients 1 1 2 lb Ontario peaches about 6 peeled pit and cut into slices 750 g 1 cup Sugar 250 ml 3 tbsp Lemon juice 45 ml 1 4 cup Amaretto liqueur 50 ml 1 tbsp Powdered gelatine one envelope 15 ml 1 cup Cream 35 250 ml 1 2 tsp Almond extract 2 ml Strawberries or rasberries for garnish Directions In a sauce pan at medium heat combine sugar lemon juice and peaches and cook for 15 minutes until peaches are soft and tender Remove from heat In a small bowl pour Amaretto and sprinkle with gelatine Let swell for 10 minutes Add the gelatine mixture to the peaches in the sauce pan and stir for one minute until gelatine is completely dissolved Let peach mixture cool to room temperature In a medium bowl whisk cream and almond extract until firm In a blender puree peach mixture Add puree to whip cream and mix well Divide into 10 ramekins and refrigerate for at least 2 hours before

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=7d7u7l5r0b6s (2016-04-27)
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