The fresh fruit season will soon come to an end as summer days turn into fall and the seasonal fruit supply dwindles.
Until then there are several ways to enjoy the fruits of the summer. This week’s recipes offer two ideas.
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Kuchen-Style Peach Dessert
- 1 cup flour
- 1/2 cup granulated sugar
- 1/4 tsp. salt, optional
- 1/2 cup butter
- 3 cups sliced peaches
- 2 large eggs
- 1 cup granulated sugar
- 3 tbsps. flour
- 1 cup commercial sour cream
In a small bowl, mix the flour, sugar and salt. Cut in the butter and use a pastry tool to make a crumbly crust. Place the dough in the bottom of an ungreased 9 inch pan.
Place peach slices over the base.
To make the filling, beat the eggs and add the sugar, flour and sour cream. Mix well until mixture is smooth. Pour over the peaches.
In a preheated 400 degrees F oven, bake for 10 minutes. Reduce heat to 325 degrees F and bake about 40 minutes or until centre is set.
Chill completely and slice. Store leftovers in the refrigerator. Recipe may be doubled or tripled. Baked slice may be frozen.
Note: Other fruits such as saskatoons, blueberries or rhubarb may be substituted for peaches.
• • •
Mixed Fruit Salad
- 1 envelope unflavoured gelatine
- 2 tbsps. sugar
- 1/8 tsp. salt
- 3/4 cup cold water
- 1-16 oz. can frozen orange juice concentrate, unthawed
- 1 tbsp. lemon juice or vinegar
- 3 ice cubes
- 1 1/2 cups diced fresh fruit: strawberries, raspberries, peaches, etc.
Combine gelatine, sugar and salt in saucepan. Add water and stir over low heat until gelatine dissolves, about 2-3 minutes. Remove from heat.
Add frozen concentrate, lemon juice and ice cubes. Stir until juice and ice melt and mixture is the consistency of unbeaten egg whites. Fold in fruit.
Pour into a 3 cup mold or 4-6 individual molds. Chill until firm, about 25-30 minutes. Unmold onto lettuce leaves. Makes 4-6 servings.
Note: this may be eaten as a dessert with whipped cream.
Joyce Walter can be reached at email@example.com