SUMMER FRUIT SEASON

New Zealand Listener, Volume 20, Issue 508, 18 March 1949, Page 26

SUMMER FRUIT SEASON

HE summer-fruit. season is nearing its close; our jams are made, our bottling is. done. Here are some suggestions for the closing weeks, when small quantities of most fruits are still available. Fruit Butters In American recipes we often read of apple-butter, plum-butter, and so on, used as "spreads." They are very varied and popular. Actually, these "fruit-but-ters" consist of our old friend fruit-pulp, cooked with sugar until of a consistency soft and easily spread when cold. I have often given you the fruit-pulp-ing idea, which is so useful for using | slightly bruised or- imperfect fruit, or windfalls. Simply cut off any damage, cut up and bring to boil slowly with as little water as possible-some fruits need none at all. Just crush them against the sides of the pan to start the juice flowing; the pan could be rubbed over with a butter paper to prevent burning. When the fruit is properly boiled to a pulp, fill it into hot, sterilised, jars while still boiling, and seal airtight immediately. This can be used for tarts, adding the sugar to taste; or for jam, adding cup for cup of sugar. For fruit-butter, however, cook the fruit to a pulp, then press through a sieve because the "butter" must be very smooth, Then add sugar to taste-usually half as much sugar as fruit-pulp. Add also 4% teaspoon salt to each big boiling, and then boil rapidly, stirring constantly. As the "butter" cooks down and becomes ‘thicker, reduce thé heat to prevent spattering. When fairly thick, test by pouring a small quantity on to a cold plate. It is done when no rim of liquid separates round the edge of the "butter." Bottle and seal while boiling hot. Here are some varieties and how to prepare the fruit. Pear Butter Quarter pears: remove stems but not cores and skins. Add half as’much water as fruit and continue as above. Quince Butter Cut into small pieces, Leave cores and skins, but remove blossom-ends. Add water, using from half to equal quantities to fruit, according to the dryness of the quinces. Then proceed as usual. Apple Butter Pare and slice the apples; then continue as above. Apricots and Peaches Let stand in boiling water for a few minutes to loosen the skins; then skin and remove stones. Crush and cook in their own juice. Continue as above. Plums Crush’ them, remove stones, and cook in their own juice. Continue as above. Grapes Remove stems, crush, and cook in own juice. Spices may be added as desired when boiling-say 1 to 2 teaspoons of mixed j ground spice to a big boiling. Use only

enough spice to give a delicate suggestion without obscuring the natural fruit flavour. To avoid discolouring with ground§ spice, use whole spices tied loosely in butter muslin, and remove. Apricot Blancmange Stew gently a pound of apricots, cut in halves, with sugar to taste. Strain the juice off carefully, add the juice of a lemon, and if not quite a pint, make up with water, In this dissolve one otince of gelatine (loz. gelatine sets 2 ‘pints of liquid). Push the apricots through a sieve and add thir pulp to the liquid when cooling. There should be a_ breakfastcupful of pulp at least. Prepare ¥%2 pint of custard (either with eggs or custardpowder, but egg custard is richer), slightly sweetened and just flavoured delicately with almond essence. When both ere cold, stir them together and pour into a mould. Leave to set. When turned out it should be served surrounded with halved apricots filled with whipped cream and topped with a_ glace cherry. The apricots may be ripe and raw, or preserved. But even served without this garnish the blancmange is dee licious. Passionfruit Flummery Half an ounce of powdered gelatine; 1% cups hot water; % cup sugar; 1 tablespoon flour; 42 cup orange-juice (or lemon juice); 6 or 8 passionfruit. Mix the flour to a smooth paste with a little cold water. Add the sugar to the hot water, and carefully stir in the flour; boil for 5 minutes, stirring. Now add the fruit-juice, and the gelatine which has been dissolved in 1% cup hot water. Mix up well. Leave to cool, and. when beginning to thicken or set, beat it up to a stiff cream. Then stir in the passionfruit. Turn it into a pretty serving-bowl and leave to set. Serve with cream or custard.