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Post by :boscoporp
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3321
Click below to download : Fruit - Peach - Peach Melba Fruit Spread (Format : PDF)
Fruit - Peach - Peach Melba Fruit Spread
2 pounds ripe peaches or frozen unsweetened peaches -- thawed1 pint ripe red raspberries
2 cans frozen concentrated sweetened white grape juice (12-oz.ea) -- thawed
1 box fruit pectin for lower-sugar recipes
1/2 teaspoon butter or margarine
Peel, pit and finely chop peaches. Measure 3 cups into 6-or-8-quart saucepot. (Do not use a smaller saucepot or fruit spread will not set.) Crush raspberries thoroughly, one layer at a time.
Measure 1 cup raspberries into peaches in saucepot. Stir in juice concentrate. Stir fruit pectin gradually into fruit in saucepot. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Boil exactly 20 minutes, stirring constantly. (It is important to stir constantly for 20 minutes to get a good set.) Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into hot sterile canning jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with pretreated lids and screwbands. Place on a rack in a canner filled with boiling water. Boiling water should cover the jars by 1 to 2 inches. Cover the canner. Begin timing as soon as jars are in the canner and time for 5 minutes. Remove jars. When jars are cool, check seals.
Yields: Four 1-cup jars
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2-2/3 cups flaked coconut (7 ounces) 1 cup finely chopped walnuts 1/4 cup butter or margarine, melted 1 quart peach ice cream, softened 1 pint vanilla ice cream, softened 12 oz. package frozen, loose-pack raspberries, thawed 1/3 cup sugar 1 tablespoon cornstarch 1 cup sliced, peeled peaches Preheat oven to 325º F. In a medium mixing bowl, stir together the coconut, walnuts, and melted butter or margarine. Using the back of a spoon, press the mixture into the bottom and up the sides of an ungreased 10-inch pie plate. Bake for 10 to 15 minutes or until the crust is golden
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1 1/2 cups fresh peeled and sliced peaches (squeeze juice from 1/2 fresh lemon and lightly sugar peaches, stir well to coat) 1/4 cup fresh raspberries 1/4 pound butter 3/4 cup sugar 3/4 cup flour 3/4 cup milk 2 tsps baking powder dash of salt dash of cinnamon Prepare peaches, set aside. In 1 1/2 quart greased casserole, melt butter until bubbly (350 degrees). In the meantime, prepare batter; mix together flour, sugar, salt, cinnamon, baking powder and milk. Pour batter on top of melted butter DO NOT STIR. Carefully spoon peaches and raspberries into batter, being careful not to
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