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Show Pear And Apple Season i : 1 Cooking Corner A cup granulated sugar 22 ozs. slivered almonds, al-monds, ground in blender 2 tbsps. unbleached flour 3 tbsps. melted butter but-ter 1 large egg 1 egg yolk 3 tbsps. heavy cream (not beaten) tsp. almond extract ex-tract Preheat oven to 400 degrees. de-grees. Line a tart pan (preferably drop-bottom) with the pastry. In a bowl, blend all almond-egg-cream ingredients except the pear halves. Pour the mixture into the unbaked pastry shell. Arrange the pear halves on top of the filling, horizontally slicing the pears if desired. Bake 30-40 minutes. The filling will darken considerably and rise around the pears. Remove tart from oven and brush on a glaze made with apricot jam thinned with water. Serve at room temperature. ORCHARD PEAR RELISH This relish is delicious with meats and fishes. 10-12 lbs. pears 6 large onions 4 large red bell peppers 1 tbsp. salt 1 tbsp. mixed pickling pick-ling spice, tied in cheesecloth 2 lbs. (4 cups) sugar 5 cups vinegar Peel and core the pears; peel the onions; remove seeds and cores from peppers. Run all these through a food grinder, using coarsest blade. Add other ingredients, heat to boiling and cook, stirring frequently, for 30 minutes. Seal hot. Have you ever seen a farmer ambling through his orchard, munching from various apples or 1 other fruits as he passes I the trees? Country wisdom explains such activity: "When the seeds are brown, the fruit is ripe; sometimes the seed test is the best way to judge fruit maturity." Here are some pear and tpple recipes which will eld delicious eating, Aether you have harvest-tyour harvest-tyour fruit in an orchard " supermarket. PEAR ALMOND TART Usually called Tarte Bourdaloue, this dessert is a favorite in France, where it originated. This recipe will make a 9-inch round tart. To create the pictured 8xll-inch rectangular tart, increase the ingredients by IVi. 5 poached pears or 1 large (1 lb. 13 ozs.) can pear halves, drained 1 recipe for 9 inch pastry shell, unbaked |