Pear Galette

I purchased a bag of pears from Costco and wanted to used them in a dessert. I read about "galettes" on craft blogs and wanted to try making one too. I found two recipes that I liked but only made one. I'll try the 2nd one later and then decide which one I like better.

#1 - Pear Galette, from website Food & Wine
#2 - Maple-glazed Pear Galette, from the blog Fueled by Plants

Recipe #1

Ingredients

1. 1 cup all-purpose flour
2. 1 tablespoon sugar
3. 1/2 teaspoon salt
4. 7 tablespoons unsalted butter--5 tablespoons cut into small pieces and chilled, 2 tablespoons melted
5. 1 egg
6. 1 teaspoon milk
7. 2 tablespoons apricot preserves, strained
8. 2 large Bosc pears
9. 1/2 teaspoon very hot water

Directions

1. Preheat the oven to 425°. In a medium bowl, toss the flour with 1 teaspoon of the sugar and the salt. Cut in the cold butter until the mixture resembles fine crumbs.
2. In a small bowl, beat the egg with the milk. Sprinkle 2 tablespoons of the beaten egg over the flour mixture and stir. Working quickly, gather the dough into a smooth mass, squeezing it gently. Transfer the dough to a lightly floured surface and pat it into a 5-inch disk. Wrap in wax paper and refrigerate until firm but not hard, about 30 minutes.
3. On a lightly floured surface, roll out the dough to a 9 1/2 -inch round, turning it clockwise an inch or two each time you roll to maintain an even shape. Transfer the dough to a heavy flat baking sheet. Fold up 1/4 inch of the edge of the dough to form a neat rim. Using a knife, score the rim in a decorative pattern. Brush the rim with a little of the remaining beaten egg. Brush 1 tablespoon of the apricot preserves over the bottom of the dough and refrigerate while you prepare the pears.
4. Peel, quarter and core the pears. Slice each quarter lengthwise into 5 thin wedges. Arrange all but 6 of the pear wedges on the dough in a spoke pattern, overlapping them slightly. Cut the remaining pear wedges and arrange them in the center of the tart to form a decorative rose. Brush the pear slices with the melted butter and sprinkle with the remaining 2 teaspoons of sugar.
5. Bake the galette in the middle of the oven for 25 to 30 minutes, or until the pears are tender and the pastry is crisp and golden. Carefully slide the galette onto a rack to cool slightly.
6. Stir the hot water into the remaining 1 tablespoon of apricot preserves and brush on the pears. Serve the galette at room temperature.

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Banana-Berry Bread

I look very forward to making this bread! The recipe comes from a very sweet friend and I say it's a winner even though I haven't even tried it! Hope to get to make this today or tomorrow!

Banana-Berry Bread

1. preheat oven to 350’
2. spray a loaf pan with nonstick cooking spray
3. mash 2 bananas in a separate bowl
4. melt/soften butter in microwave (30 seconds)
5. measure into a large mixing bowl:

2 c. flour
2/3 c. sugar
2 tsp baking powder
1 tsp salt

6. mix dry ingredients with a fork
7. measure and add to dry ingredients in large bowl:

1/2 c. lite butter (softened)
1/2 c. lite sour cream
1/4 c. fat-free milk
1 tsp vanilla
2 eggs
2 mashed bananas (very ripe)
1 c. blueberries (frozen works fine)
1. c. other berries; sliced strawberries, raspberries...

8. using a mixer, blend all ingredients together
9. pour into two lightly-greased loaf pans
10. bake for 40-50 minutes at 350’

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Peach an Blackberry Crisp

Made this with Colorado-grown peaches and frozen berry mix from Costco. I took it to a mom's gathering and it was a hit. It's easy and quick and very tasty! The recipe is from Epicurious.com--that has become one of my go-to recipe sites when I need a recipe. I like to read the comments too because they offer suggestions for making the recipe a true success!

I baked it for about 45 minutes but will probably cook it a bit longer next time to make the crisp part little more crispy. I might also drain more of the juice from the thawed berries--maybe this made the fruit mix too runny and that might be why the crisp wasn't as crispy.

PEACH AND BLACKBERRY CRISP

Ingredients

• 1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
• 2 cups blackberries, picked over and rinsed
• 1 tablespoon cornstarch
• 2 tablespoons fresh lemon juice
• 1/3 cup granulated sugar
• 2/3 cup all-purpose flour
• 3/4 cup firmly packed light brown sugar
• 1/2 cup old-fashioned rolled oats
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 3/4 cup coarsely chopped lightly toasted pecans
• peach and brown sugar ice cream or vanilla cream as an accompaniment

Preparation
In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

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Freezing Whole Peaches!

Wow! What a simple way to keep those peaches that you're just too tired to find another canning/dessert recipe for!

HOW TO FREEZE PEACHES WHOLE
Canning and Freezing
Freezing Fresh Peaches

This may sound unbelievable to many of you but this is a great way to freeze peaches.

How to freeze peaches!

Let whole, unblemished peaches ripen - dead ripe. (I did not wash first)

2. Arrange whole peaches on a cookie sheet and place in freezer.

3. After peaches have frozen solid; place them in a plastic bag.

4. When you are ready to use, removed the desired number of peaches from the bag, run cold water over frozen peach and slip off the skin.

5. Microwave for 10 to 15 seconds.

6. Slice peaches to use as you desire for cereal toppings, pies or cobbler, ice cream, or simply slice them, add a little sugar if needed and enjoy.

Peaches frozen this way taste just like peaches picked fresh from the tree. IF IN DOUBT, TRY A FEW! You will never freeze peaches any other way again.

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Canning Peaches

This is my second year at giving canning a try. Last year I started off with the quick and easy fruit freezer jams and even tried a couple of recipes using the traditional canning methods. Freezer jam is super-easy and pretty much fool-proof. If it just happens not to set, then we consider it syrup--great on ice cream and pancakes! No complaints! I've always been intimidated by traditional canning but with the support and help of my friend, Mary, it was much easier than I had ever imagined!

Last year I made peach freezer jam (using Sure Jell), peach-rosemary jam, and peach salsa with peaches from my brother's peach tree and some peaches from the Western Slope. (Recipes below)

This year I plan on making the same recipes and maybe even a couple of new recipes (peach butter and ???) using peaches from the Western Slope. We purchased these from family who was other family that lives in Hotchkiss, CO. I have forgotten what variety of peach they are but they are supposed to be excellent for canning! (I have plans for making peach yogurt AND peach frozen yogurt along with some peach pies or cobblers or . . . you know, peach desserts!)

PEACH-ROSEMARY JAM
Ingredients

Makes about 1 quart

• 3 pounds yellow peaches, peeled
• 1/3 cup fresh lemon juice
• 4 3/4 cups sugar
• 4 large sprigs fresh rosemary

Directions

1. Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
2. Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
3. Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.

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PEACH SALSA

Peach Salsa [ canned ]

See: Canning Salsa Safety

6 cups prepared peaches, about 12 medium or 3 pound (1.4 kg)
1 ¼ cups chopped red onion
4 jalapeño peppers
1 red pepper, chopped
½ cup loosely packed finely chopped fresh cilantro or coriander
½ cup white vinegar
2 tablespoon liquid honey
1 clove garlic, finely chopped
1 ½ teaspoon ground cumin
½ teaspoon cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.

Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into a hot jar to within ¼ inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ¼ inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.

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November is National Pomegranate Month!

Did you know that!?
I didn't!

Thanks to Jodi and Rob, I also now know how to open a pomegranate! You can learn too right here ! And the PomWonderful website is chock-full o' goodies!!!

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