Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: asd1 on July 21, 2011, 15:44
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I have a small plastic takeaway tub full of frozen fruit from the garden it's got little bits and bobs in it that I couldn't use at the time of harvesting or I had picked too much of for other recipes. The tub has got strawberries, yellow raspberries, red currents and rhubarb in it. I'd really like an inventive way of using it up if anyone can come up with ideas?
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That would make a nice fruit tart, if you make or buy pastry and make a sweet egg custard type mix to go around the berries having par cooked them first too with a bit of sugar, I'd say. Maybe a bit of a glaze on top too. I'm planning to do the very same thing with some bits and bobs of fruit I have in the freezer. It will be lovely served with cream or ice cream. :)
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make a Pavlova ...ooooo yum :)
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lightly blitz the mix then stir in a tub or two of fromage frais so it makes a thick enough cream to hold soft peaks (non-newtonian fluid-y sort of thing). If you didn't have rhubarb in the mix to add the depth, a bit of lemon juice or PLJ is good. Certain people also aver that a tablespoonful of Calvados (if feeling flush) or spaggy brandy (if not) in the mix works brilliantly but I couldn't possibly comment on that........
One dollop between two small shortbreads, utterly scrummy with a well-bedewed glass of something in the shade on a warm afternoon. (*personal preference is to start with one biscuit acting as plate while the other is broken and the shards used to scoop up the gunge, then when down to the bottom shortbread just gannet the thing down).
Once made you can freeze any excess mix (in an ice cube tray if you wish) then thaw out mid December and half a softened cube on each mince pie or smear over a stollen slice.
Been doing this kind of thing (deliberately rather than overflow) for years, albeit usually with lemon rather than rhubarb, and no complaints yet.
(Also used the mix as middle and topping for vic sponges)
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If you are still with us after hamstergbert's extravaganza ---
fruit crumble is lovely too ;)
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Oooo too many lovely ideas.....think I need to pick more fruit !
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One lady I know takes a load of mixed leftover fruit and makes what she calls Jewel Jelly. Boil the lot to soften, push through a sieve to remove seeds, then make a standard jelly recipe with a shot of lemon juice to freshen flavor.