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Last minute dash to fruit stand for peaches, pears

This weeks recipes include Spreadable Spiced Peaches and Pear Pickles
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

The last gasp of summer fruits is almost here, sending shoppers into a frenzy to search out their last-minute peaches and pears to prepare that goodness for cold winter days.

This week’s recipes offer two ways to preserve these fruits for enjoyment as the chilly winds blow outside.

• • •

Spreadable Spiced Peaches

5 cups peaches (10-12 medium-sized peaches, peeled, pit removed and sliced)
4 tart green apples, peeled, cored and chopped
1-355 ml can undiluted frozen apple juice concentrate, thawed
2 tbsps. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. ground cinnamon
1/4 tsp. each ground nutmeg and ginger

Combine peaches, apples, apple juice, lemon juice, rind and seasonings in a large stainless steel or enamel saucepan.

Bring to a boil, stirring occasionally. Boil gently, stirring frequently to prevent scorching, about 60 minutes or until thickened to spreadable consistency.

Spoon into sterilized half-pint jars, seal and cool.

• • •

Pear Pickles

14 medium pears
2 tbsps. Bernardin Fruit-Fresh fruit protector
1 tbsp. pickling spice
1 tsp. whole cloves
1 small piece ginger root
3 cups granulated sugar
2 1/2 cups water
1 1/2 cups white vinegar
1/2 cup lemon slices

Peel, core and halve pears. Place pears in a colour protection solution of 2 tbsps. Fruit-Fresh in 4 cups water.

Tie pickling spices, cloves and ginger root in a square of cheesecloth to create a spice bag.

To prepare the pickling liquid, combine spice bag, sugar, water, vinegar and lemon slices in a large saucepan. Bring to a boil, cover and boil gently for 5 minutes.

Carefully transfer enough pears from the colour protection to pickling liquid to create a single layer in the saucepan. Cook gently about 7 minutes, just until pears are tender.

Remove pears and place in a large bowl. Repeat until all pears are cooked.

Ladle remaining pickling liquid over pears to cover them. Cover and let stand 12-18 hours in a cool place.

Sterilize jars and lids.

Remove pears from pickling liquid. Discard spice bag. Pour liquid into a saucepan and bring to a boil.

Pack pears into sterilized jars, leaving 3/4 inch headspace. Add boiling liquid to cover pears. Seal with lids.

Process in hot water bath, boiling for at least 15 minutes. Remove jars from canner. Cool for 24 hours. Store in a cool, dark place. Makes about 3 pints.
 
Joyce Walter can be reached at ronjoy@sasktel.net

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