Ice cream, sherbets, cold puds 328On Thu, 20 Oct 2005, Ophelia Semi-freddo. This is an Italian term means something like 'half-arsed ice cream'; it's basically a frozen mousse (cream, sugar and...
posted on 19 Oct 2005 by davek I would like to add:
Depending how firm they are ATM
Bottling
From Mary Norwak "Complete Book of Home Preserving" (Book Club 1978)
Pickled Pears
4lb cooking pears 2lb sugar 1 pt white vinegar 1oz cloves 1oz allspice berries 1oz root ginger 1oz cinnamon stick Rind of half a lemon
Peel and core the pears and cut into quarters
Put sugar and vinegar into a pan and dissolve sugar over gentle heat
Put spices and lemon peel into piece of muslin, crush and suspend in saucepan
Put pears in and simmer until tender
Lift out pears with slotted spoon and pack into preserving jars
Remove spice bag and boil liquid for 10 min until syrupy Cover fruit and sealjars at once
Pear Chutney
4lb eating pears 1.5 soft brown sugar 1lb seedless raisins 2 oranges 0.5pt white vinegar 1tsp ground cloves 1tsp ground cinnamon 1tsp ground allspice
Peel, core and chop the pears
Put in pan with the jiuce and grated rind of the oranges and the other ingredients
Bring to boil and simmer for about an hour until thick and golden brown, stirring to prevent sticking
Put into hot jars cover and seal
(I've added ginger and cayenne to this recipe in the past)
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