Ben Collver wrote to Dave Drum <=-
Doesn't that form a crust of some sort - as in
6 hours. Quiche is done when center is set and edges are deep golden brown.
^^^^^^^^^^^^
Implies a crust/pastry.
I had the same thought, but i posted the recipe as written.
Recipes are like chirrun - you can call them what you wish. Bv)=
These are spiced a lot like what my grandmother used to put up every year and bring out for Turkey day and Santy Pants time - as well as "special" occasions. She used halved or quartered (long axis) rather than sliced fruit, though.
Title: Spiced Pickled Pears
Once an old man on the Oregon coast showed me a "Winter Gravenstein"
that produced hard fruits that would keep all winter long. He said
that kind of variety was traditionally used to make pickles in Germany.
I think there are also pears that are well suited to pickling. Very
cool that you got to experience the real deal.
The best of the California heirlooms in Sonnabend's opinion is the
Sierra Beauty, a firm boxy apple with reddish stripes and a complex herbaceous and floral flavor, that originated near Chico in the late
1800s and stores incredibly well. Locally it is also known as a
Winter Gravenstein and was thought to have been extinct until the
1980s, when it was found growing in Mendocino County in an orchard
owned by the Gowan family, farmers who still sell their apples at the
Ferry Plaza Farmers' Market in San Francisco.
From: <https://www.ediblemontereybay.com/online-magazine/fall-2017/ on-the-farm-forgotten-fruit/>
* Exported from MasterCook *
Pickled Pears
Recipe By : Pennsylvania Dutch Cook Book--Fine Old Recipes, 1936 Serving Size : 1 Preparation Time :0:00
Categories : Pickles Desserts
Something else I really like "pickled" and whose season is ending soon
in Illinois ......
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mimi's Pickled Peaches
Categories: Fruits, Spices, Preserving
Yield: 6 pints
4 lb Medium Clingstone peaches
4 c Granulated sugar
1 c White vinegar
1 c Tap water
6 (3") cinnamon sticks
Handful whole cloves; stems
- on
2 ts Pickling spices
THE NIGHT BEFORE Blanch and peel peaches, but leave them
whole. Place in a large glass bowl and pour the sugar
over them. Gently mix with hands until sugar covers all
the peaches. Cover with a clean cloth and let them set
overnight.
Sterilize 6 pint mason jars, lids and rings, and set
aside.
THE NEXT MORNING Drain the peaches, pouring the liquid
into a heavy large saucepan or dutch oven. Place the
peaches back in the bowl and set aside.
Add the vinegar, water and spices to the syrup in the
pan, and bring to a boil. Boil for 5 minutes.
While syrup is boiling, press one or two cloves into
each peach. After syrup has boiled for 5 minutes, add
the peaches to it and continue boiling for 20 minutes or
until peaches are tender.
WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE
HANDLING VERY HOT FOOD.
Using a slotted spoon, place peaches into sterile jars.
Fit them snugly into the jars, but do not force them or
they will bruise.
Place one cinnamon stick into each jar. Ladle the liquid
into each jar until it is 1/2" from the rim. It is
important to leave this "breathing" space.
With a dry clean cloth, wipe the rim and the jar clean.
Seal with lids and rings.
Process in a hot water bath for 10 minutes to seal.
Remove from water and set aside to cool. These can be
stored in the pantry when still sealed. However, once
you have opened a jar, store in the ice box.
RECIPE FROM: Helen E. Moore (my grandmother) on a hand
written recipe card given to my mother.
Uncle Dirty Dave's Archives
MMMMM
... So easy, a child could do it. Child sold separately.
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