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apricot fruit leather The large apricot tree behind the high stone wall mocked me. I never made it back over since I got caught that first time. I had really trespassed onto someone's property. They live in Russia most of the year and wouldnt be in town during the apricot season. But their noisy neighbors caught me. I gave them half of my score as keep shut insurance. I was kind of sad to have missed out on all those apricots. Be careful what you mourn for. The universal spirits are listening and putting things into action to make them come your way. The last week, the grocery store bin has been full of perfect apricots. I mean pounds and pounds of apricots. Gallons and gallons. I made some jams even though I have a "no more jam" sign on my pantry shelf. Then I made apricot ketchup (kind of like a chutney pureed), dried apricots, apricot tartes and some apricots were frozen. Then I remembered: making fruit leather incredibly simple and it can process large quantities of fruit. Once done the fruit leather can be stored at room temperature for 30 days, months in the refrigerator, or years in the freezer, according to the Department of Agriculture. In fact, this excellent recipe is provided by the Department of Agriculture. Use any type of ripe fruit. Remove all pits stones, and seeds, and peel if desired. (I did not peel them) Add 1 tablespoon of lime or lemon juice per quart of fruit for fruit that might darken. Taste for sugar, add sugar if you think it needs it. Cook until tender and saucey. Puree fruit in a blender until smooth. Oil a cookie sheet, or cover a cookie sheet with aluminum foil or non stick paper or a silplat mat is the best. (I’ve found that the puree sticks to wax paper and is hard to salvage.) Pour puree 1/4-inch deep onto a cookie sheet with sides and spread evenly. Turn oven onto the lowest setting, place cookie sheet on a rack, and crack the oven door. Cook for 4-6 hours until dry and the fruit leather is not sticky. Or if you still have hot days put outside in the direct sun with the cheese cloth protecting it from bugs, pollution and cat hairs. Dry for 2-3 days bringing it in each night pear tart With Thanksgiving coming up, I figured its time to start planning. Last year my dessert was a total failure and I vowed to never do a last minute tart like that again. So I’ve started practicing. Here’s today’s experiment. I pretty much made it up off the top of my head after researching other recipes. Once I got a good picture in my head of what I wanted to accomplish, I just set to it. Spiced Pear Tart with Pistachio Crust For the crust: 1 cup pistachio nuts 1 cup flour 1 stick butter 3 tablespoons ice water For the filling 3 large pears 1 cup sugar ˝ tsp ground black pepper Ľ tsp ground allspice Ľ tsp ground nutmeg Ľ tsp ground cinnamon 2 pinches salt 1)Toast nuts in dry sautee pan until just fragrant. Remove from pan immediately and spread on plate or baking sheet and allow to cool completely. 2)In bowl of food processor add nuts and flour until a coirnmeal like consistency forms. Do not over grind. Add butter, in ˝” cubes and process until incorporated. With the motor running, add the ice water until a ball forms. Scrape dough together into a disc, wrap in plastic and chill for at least one hour. 3)While dough chills, slice pears in 1/8” thickness. This is best done on a mandolin. Reserve in a bowl of water to prevent oxidation. 4)Heat oven to 325. 5)Whisk sugar, spices and salt together until uniform. 6)Remove chilled dough from refrigerator. Press into 4 x 8 rectangular tart pan that has been buttered and floured. Ensure that the dough is as evenly distributed as possible. Blind bake empty dough shell for 10 minutes. Remove from oven and allow to cool briefly. 7)Drain pears as much as possible in salad spinner. Toss with ˝ of the sugar mixture. 8)Arrange pear slices in scalloped overlapping rows and layers, using smaller pieces to fill in where necessary. You should end up with about 2 layers of pears. Sprinkle remaining sugar mixture on top. 9)Bake for 20 minutes. Increase oven temperature to 400 and bake for another 25 minutes or until sugar caramelizes and bubbles. Remove and allow to cool completely before removing from tart pan or serving. Related topics: polar freezer refrigeration vacuum ice cream freezer for sale abco refrigeration supply corporation lg panorama french door refrigerator chefmate mini refrigerator leaking water in refrigerator fridge dimensions optimal temperature for refrigerator |