|The ABC of Creative Caribbean Cookery|
|by Kathy Janzan|
Arranged alphabetically, the West Indian recipes in this cookery book - both traditional and Kathy Janzan's own original ones - have descriptions ...
Results 1 - 10 of 40 for how to blanch peaches
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In an 8-inch ... distributing evenly. Arrange peach slices, slightly overlapping ... Pour batter over peaches. Bake in ... tests done. Remove to a wire rack ... the cake is inverted.
In large kettle ... mix cantaloupe and peaches; bring to a full rolling ... Pour at once into hot, sterilized jars; seal. Makes 7 half pints or 3 1/2 pints.
In small saucepan ... water and bring to a boil. Reduce ... bowl, combine strawberries, peaches, oranges, apples, ... refrigerate until chilled, at least 1 hour.
Drain all fruit. Add sugar and curry powder to melted butter. Arrange ... 1 hour. Refrigerate overnight. Reheat at 350 degrees before serving. Serves 12.
Drain fruit. Place fruit and almonds in layers in a shallow baking dish. Set aside. Combine brown sugar, curry and butter. Pour over fruit. ...
Line two baking ... sheets. Preheat oven to 300°F. For meringues, ... top. Sprinkle with almonds. Place remaining strawberries on top and around cake.
Set pork loin ... ingredients and bring to a boil. Reduce ... pork and return meat to oven; roast until sauce is bubbly and pork is glazed, about 5 minutes.
Chop 1 peach and slice remaining ... portion with remaining cookie crumbs and the almonds. Cover and refrigerate until ready to serve. Makes 2 servings.
Measure all the fruit ... allow 3/4 cup of sugar to each cup fruit. Cook gently for 20 minutes. Add nut meats and cook 3 minutes longer. Seal while hot.
TO PREPARE FRUIT: Thinly ... Peel and pit peaches and cut into ... Fill and seal jars; process in boiling water bath for 5 minutes. Yields: 8 - 1/2 pints.
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