across the fence summer fruit recipes – july 2012 uvm

across the fence summer fruit recipes – july 2012 uvm
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Title : across the fence summer fruit recipes – july 2012 uvm

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Author : Lyn Jarvis
Creationdate : 2012-August-23
Creator : Microsoft® Word 2010
Moddate : 2012-August-23
Producer : Microsoft® Word 2010
Title : Quick and Easy Recipes on Across the Fence – January 2008

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Across the Fence
Summer Fruit Recipes – July 2012









Lyn Jarvis' Recipes
Sour Cream Peach Pecan Pie

Topping:
½ cup all-purpose flour
½ cup packed brown sugar
¼ cup sugar
¼ cup chopped pecans
1 tsp. ground cinnamon
¼ cup cold butter

Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 Tbsp. peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
¼ cup all-purpose flour
1 tsp. vanilla extract

Line a 9-inch pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and
preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla.
Pour over peaches. Bake at 425°F for 30 minutes. Meanwhile, in a small bowl, combine the flour,
sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to
prevent overbrowning. Bake for 20 to 25 minutes or until a knife inserted in the center comes out clean
and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.


Apricot-Blueberry Cobbler

1 Tbsp. cornstarch
½ cup, plus 2 Tbsp. sugar, divided
12 apricots (fresh or canned) cut into
½-inch wedges
1¼ cups blueberries
1½ cups all-purpose flour (spooned
and leveled)

Preheat oven to 375°F, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch
and ½ cup granulated sugar. Stir in apricots and blueberries. Spread mixture into a 10-inch cast-iron
skillet or heavy ceramic pie plate. In a food processor, pulse remaining 2 tablespoons granulated sugar,
flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse
meal, with a few pea-sized pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until
combined. Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy
cream, and sprinkle with sanding sugar if desired. Bake on middle rack, with a foil-lined rimmed baking
sheet on lower rack to catch drips, until biscuits are golden and juices bubble in center, 40 to 45 minutes.
Transfer to a wire rack and let cool. Serve warm or at room temperature (cover and keep at room
temperature up to 2 days). Yield: 8 servings. Note: May have leftover dough depending on size of
biscuits. Use for shortcakes.




2 tsp. baking powder
¼ tsp. coarse salt
1 stick cold unsalted butter, cut into
small pieces
¾ cup cold heavy cream, plus more
for brushing
Sanding sugar (optional)



Page 1 of 6

Across the Fence Recipes


1 tsp. cinnamon
Salt and pepper
1 pork tenderloin (1½ lbs.) cut into
1-inch slices and flattened slightly with
your palm

Blueberry-Cantaloupe Salad

2 cups blueberries
½ cantaloupe, cut into 1-inch pieces
1 Tbsp. sugar
1 tsp. grated peeled fresh ginger
½ tsp. grated lime zest plus 1 Tbsp. juice
2 Tbsp. thinly sliced fresh mint leaves

In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate, up
to 2 days). Stir in mint just before serving. Yield: 4 servings.


Pork Medallions with Blackberry Chutney

3 Tbsp. unsalted butter, divided
2 large shallots, thinly sliced
¼ cup sherry vinegar
¼ cup dark-brown sugar
1½ cups blackberries

In a small saucepan, melt 1 tablespoon butter over medium heat. Sauté shallots until tender, 8 minutes.
Add vinegar, brown sugar, blackberries, and cinnamon and cook until mixture is syrupy and some of the
berries have collapsed, about 10 minutes. Season with salt and pepper. Meanwhile, season pork with salt
and pepper. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add half the pork and
cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1
tablespoon butter and pork. Serve pork topped with chutney. Yield: 4 servings. Note: Up to 2 Tbsp.
cornstarch can be added to acquire desired consistency.


Coconut Cherry Crisp

5 cups fresh or frozen unsweetened
pitted tart red cherries
¼ cup granulated sugar
4 tsp. cornstarch
¾ cup regular or quick-cooking
rolled oats
½ cup packed brown sugar

For fresh cherries, pit over a bowl to catch any juices (if using frozen fruit, thaw but do not drain). In a
large saucepan combine sugar and cornstarch; stir in cherries and 2 tablespoons reserved cherry liquid or
water. Cook and stir until thickened and bubbly. Turn into a 2-quart square baking dish; set aside. For
topping, combine oats, brown sugar, flour, and spice. Cut in butter until mixture resembles coarse
crumbs. Stir in coconut and nuts. Sprinkle topping over filling. Bake in a 375° F. oven about 25 minutes
or until golden. Serve warm with ice cream or light cream, if desired. Yield: 6 servings.



⅓ cup all-purpose flour
¼ tsp. ground cardamom, nutmeg,
or ginger
⅓ cup butter
¼ cup chopped pecans or walnuts
Ice cream or light cream (optional)
½ cup coconut

Across the Fence Recipes




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