f necessary.
Ladle hot jam into hot jars, leaving 1
Wash, peel, pit and grind or finely chop peaches, pears and cherries.
Prepare jam according to directions on package of MCP Pectin for Peach Pear Jam.
Immerse in simmering water until jam is ready. Wash new, unused
Preheat oven to 325\u00b0F Place pear halves cut-side up in 2 large baking dishes.
Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.
Preheat oven to 400\u00b0F. Lightly grease and line a large baking tray with parchment paper.
Brush tarts with jam and prick bases with a fork. Divide fruit evenly between tarts then brush fruit with remaining jam. Bake for 15-20 mins, or until pastry is golden brown.
Cool slightly then dust tarts with powdered sugar. Serve with whipped cream or ice cream.
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
ith fork. Spread bottom with jam. Refrigerate.
Preheat oven to
Mix biscuits crumbs with butter until well moistened. Spread mixtue onto bottom and sides of a 9-inch tart pan or pie dish. Refrigerate 10 minutes.
Spread jam over chilled crust. Arrange pear halves over jM layer to cover surface completely.
Whisk together Eagle brand, egg, whipping cream, vanilla and cinnamon; pour over pears.
Place tart pan on baking sheet. Bake in preheated 375F oven for 50 minutes or until top is golden and just feels set. Cool in pan. Garnish as desired.
combine the pears, black currant jam and 2 tablespoons butter.
heck the set of the jam.
In a preserving pan
ampantscotland.com, most pie crust recipes are made with half lard
Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
Cook 3 minutes more.
Meanwhile prepare jars, lids, canner.
Fill jars to 1/4-inch headspace, cap, and process 10 minutes.
pureed pears, 1/2 cup pear juice and eggs at slow
br>FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour
oil while you prepare the jam. Allow it to boil for
removable bottom.
Spread jam evenly over bottom of dough
arm the jam and spoon over the crumb/nut/pear mixture.
Pastry: Combine all ingredients in processor, process until combined.
Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
Roll pastry large enough to line a 9-inch flan tin.
Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
Fold in almonds and flour.
Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
Brush with warmed sieved apricot jam.
-inch pie plate. Scrape pear filling into crust.
Cut
ill chilled spoon with jam, then slowly pour jam back into pan