Recipes

There is nothing more delicious than fresh fruits. Simply add to cereal for a nutritious breakfast, use them baked or chilled in fruit salads, incorporate them into your favourite savoury dishes or simply enjoy them on their own. Our tree ripened fruits are nutritious, providing you with essential vitamins and minerals, and are virtually sodium and fat FREE.

Here are some summer fruit recipes we recommend. If you have a recipe, send it to us and we'll add it to the collection!

Aumann Recipe Book Fresh Fruit Kebabs Tasty Apple Pizza Granny Smith Sorbet Baked Pears & Apples with Maple Syrup Baked Quinces Small Chicken Salad Pies Cold Mango Soufflé Pear Pie with hot Cinnamon Sauce Some Fresh Peach Ideas Some Fresh Nectarine Ideas Lemon Cordial Iced Plum and Gin Soufflé

------------------------------------------------------- Fresh Fruit Kebabs Chunks of Fresh Fruit - Pineapple, Apple, Nectarine and Pear Marinade - Orange Juice     - Pineapple Juice               - Honey     - Mint   Combine marinade ingredients. Put chunks of fruit onto kebab sticks. Place in shallow bowl and pour over marinade. Cover and refrigerate at least an hour or overnight. Serve for breakfast.

------------------------------------------------------- Tasty Apple Pizza Serves 9 - 10   Enough flaky (or short) pastry to make 1 pie crust   6 tart apples, pared and thinly sliced 1/2 cup grated cheddar cheese 1/2 cup chopped walnuts (or other nuts) 3/4 cup brown sugar, firmly packed 1 teaspoon cinnamon Dash of cloves   Roll out pastry to 3mm (1/8") thick in a 30cm (12") circle. Place in pizza pan and flute edge. Arrange apples over top and sprinkle with remaining ingredients. Dot with about 3 tablespoons butter or margarine. Bake 200C (400F) for 15-20 minutes. Serve hot with cream, ice cream or sour cream.    -------------------------------------------------------   Granny Smith Sorbet Makes 8 serves   4 Granny Smith apples, peeled, cored and quartered 1 1/2 cups water 1/4 tsp cinnamon 3 drops vanilla essence 4 tbsp sugar grated rind of 1/2 lemon juice of 1/2 lemon   Place apples in a saucepan with other ingredients. Bring to the boil, cover and cook until apples are soft. Blend the mixture to a very fine puree and allow to cool.   If available, place cold apple puree in icecream maker and make sorbet. Store in a sealed container in the freezer.   If you don't have an icecream maker, place prepared mixture in a stainless steel bowl in the freezer. When the puree starts to set, whist it for 10 to 15 seconds and return to freezer. This helps to lighten the sorbet. Repeat the whisking procedure until the puree is too hard to whisk. Serve with fresh seasonal fruit salad.

------------------------------------------------------- Baked Pears & Apples with Maple Syrup 60g Butter 1/4 cup Maple Syrup 1 tablespoon brown sugar 1 teaspoon ground cinnamon 3 Green Apples, quartered.  3 Pears, qartered (Retain skin & core  on apples & pears)   Combine butter, syrup, sugar & cinnamon in a small saucepan. Heat gently until well combined. Arrange apples & pears in a baking dish. Toss butter mixture through fruit.  Bake in a moderate oven (180C) for 25-30 minutes, tossing half way through. Serve warm with mascarpone, thick cream, ice cream or custard.

------------------------------------------------------   Baked Quinces                        6-8 Quinces            6 cups water            Several strips lemon peel            Several strips orange peels            3 cups sugar            1/3 cup pistachio nuts, cut into halves or chopped.                  Peel the quinces, leave in the cores. Put into a saucepan with the water and peel, and bring to            the boil. Simmer for 30 minutes or until partly softened. Transfer the quinces to a casserole dish.            Add sugar to the water and reboil. Pour syrup over quinces and bake in a slow to moderate oven            for three hours, turning them over several times.            When cool enough to handle and a beautiful bright red, transfer quinces to a serving bowl.             Reduce the syrup a little to concentrate the flavour and colour. Pour over quinces. Serve the             quinces scattered with pistachio nuts.             Delicious served with Yoghurt             Notes: When cold, quinces can be refrigerated for up to a week.             If intending to keep the quinces cold, reduce the syrup on the day of serving.             Ensure quinces are covered with liquid when baking. Plenty of juice will keep them moist.

------------------------------------------------------- Small Chicken Salad Pies Serves 6   1 quantity short pastry 2 tblspoons toasted sesame seeds 2 cups cooked chicken, chopped 1/2 cup mayonaise 1/2 cup sour cream 2 tblspoons finely chopped chutney 3/4 teaspoon curry powder 1/2 cup chopped celery 2 tblspoons chopped pimento 1 cup diced pineapple   Roll out pastry until about 12mm (1/2") thick. Sprinkle with sesame seeds, fold and reroll to 3mm (1/8") thick. Cut and fit into 6-8 small tart pans. Flute edges. Prick bottom and sides well with a fork. Bake at 200C (400F) for 12-15 minutes or until lightly brown. Cool. In a bowl, combine all remaining ingredients. Toss lightly and spoon into cooled shells. Serve immediately.   Note: Serve within 30 minutes of mixing in pineapple, or mixture may become a little weepy..

------------------------------------------------------- Cold Mango Soufflé Serves 4   4 small mangoes, peeled stoned and chopped 2 tablespoons water 1 tablespoon powdered gelatine 2 egg yolks 1/2 cup caster sugar 1/2 cup milk grated rind of 1 orange 1 1/4 cups double cream toasted flaked or shredded coconut to decorate.   Place a few pieces of mango in the base of each of four 2/3 cup ramekins. Wrap a greased collar of non stick baking paper around the outside of each dish, extending well above the rim. Secure with adhesive tape and then tie tightly with string.  Pour the water into a small heatproof bowl and sprinkle the gelatine over the surface. Leave for 5 minutes or until spongy. Place the bowl in a pan of hot water, stirring occasionally , until the gelatine has dissolved. Meanwhile whisk the egg yolks with the caster sugar and milk in another heatproof bowl. Place the bowl over simmering water and continue to whisk until the mixture is thick and frothy. Remove from the heat and continue whisking until the mixture cools. Whisk in the liquid gelatine. Puree the remaining mango pieces in a food processor or blender then fold the puree into the egg mixture with the orange rind. Set aside until the mixture starts to thicken. Whip the double cream to soft peaks. Reserve 4 tablespoons and fold the rest into the mango mixture. Spoon into ramekins until the mixture is 2.5cm above the rim of each dish. Chill for 3-4 hours or until set. Carefully remove the paper collars from the soufflés. Spoon a little of the reserved cream on top and decorate with toasted coconut. Cool and creamy, these are great after a curry.

------------------------------------------------------- Pear Pie with Hot Cinnamon Sauce   Pear Pie short pastry 4-5 Bosc Pears, peeled, corred and sliced 1/2 - 3/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1 tablespoon butter Lemon juice   Line 23cm pie pan with half of short pastry. Set aside. In a bowl, place pears, sugar, flour, and cinnamon. Toss gently to coat slices. Place in prepared pastry. Sprinkle with lemon juice. Cover with remaining half of short pastry, seal edges and cut air vents. Bake 220C for 45-50 minutes or until pastry turns brown and vents bubbly. Serve warm with hot cinnamon sauce. Hot Cinnamon Sauce 4 tablespoons sugar 1 tablespoon cornflour 1 cup hot water 2 tablespoons butter 1 teaspoon cinnamon 1 teaspoon vanilla or 1 tablespoon brandy   Mix together sugar and cornflour in small saucepan. Stir in water. Cook, stirring, until thick and clear. Add remaining ingredients. Continue cooking for 1-2 minutes. Serve hot.

-------------------------------------------------- Some Fresh Peach Ideas   *Jab a ripe fresh peach all over. Place in a large stemmed goblet, pour over chilled champagne and a little grand marnier or peach brandy.   *Place peach halves or slices in a shallow dish. Sprinkle with coconut, a little brown sugar and chopped nuts. Grill until coconut is lightly brown. Serve hot with cream, ice cream or yoghurt.   *In a desert dish, add a scoop of ice cream, top with sliced peaches and drizzle with raspberry, passion fruit or mango coolis. Also good with maple syrup, and/or meringue pieces.   *In 3 tablespoons butter, sauté 1 large onion finely chopped. Add 2-3 sliced peaches and sauté until peaches are tender. Sprinkle with 1/2 teaspoon cumin. Serve warm or hot with meat or at a BBQ.   *Place sliced peaches in a shallow, heat proof dish. Spread with sour cream.  Sieve over generously with brown sugar and finely chopped pecans or walnuts. Grill until sugar is caramelised. If using for breakfast, try mixing some meusli with the sour cream.

-------------------------------------------------------   Some Fresh Nectarine Ideas   *Add sliced nectarines to crisp coleslaw, along with slivered red capsicum and spring onions.   *Serve a fresh chilled nectarine or two on a plate with your favourite soft cheese and crackers to finish off a large dinner.   *Sauté 3-4 sliced nectarines in 3 tablespoons butter. Sprinkle with 2 tablespoons brown sugar. Cook until heated through and glazed. Sprinkle with lemon juice. Serve hot for breakfast with bacon, ham or sausages, or hot with chicken, turkey or pork. A touch of cinnamon or cloves is also good.   *Place 3-4 peeled and sliced nectarines in a blender with 1/2 cup orange juice, 2 teaspoon lemon juice, 1 tablespoon sugar and 1 cup finely crushed ice. Blend about 1 minute until thoroughly mixed. Serve at once, makes 2 serves.   *Sprinkle 2 cups diced nectarines with 1-2 tablespoons icing sugar and 1 teaspoon lemon juice. Chill. Serve as is  with a dash of cream, or with the following. In a bowl beat 1 cup cream until almost thick. Fold into nectarine mixture, draining fruit first if too juicy. Divide into short pastry cases, deep ones are best. Serve at once.

------------------------------------------------------- Iced Plum and Gin Soufflé      Serves 6          500g Plums, Damsons are good 1 cup water 1 1/4 cups caster sugar 2 tablespoons gin 4 large egg whites 11/4 cups double cream, whipped Mint leaves to decorate.   Wrap a greased collar of non stick baking paper around 6 2/3 cup ramekins so that the collar extends about 5cm above the rim. Slice 2 plums and set aside for decoration. Put the rest of the plums in a pan with half the water and 1/4 cup of the caster sugar. Cover and simmer for about 7 minutes or until the plums are tender. Press the pulp through a sieve over a bowl to remove all the skin and stones. Stir in the gin and set aside. Combine the remaining sugar and water in a clean pan and heat gently until the sugar has dissolved. Bring to the boil and cook the syrup until a small amount dropped into a cup of clod water can be molded to a soft ball. (119 degrees C on a sugar thermometer.) Whisk the egg whites in a dry, grease free bowl until they form stiff peaks. Still whisking, slowly pour in the hot syrup until the meringue mixture is stiff and glossy. Fold in the whipped cream and fruit puree until  combined.  Divide mixture into the ramekin dishes so that mixture comes  about 2.5cms above the rim. Freeze until firm. Remove from the freezer about 10 minutes before serving. Carefully remove the collars and decorate with plum slices and mint leaves.

------------------------------------------------------- Lemon Cordial   Juice of 8 lemons Rind of 4 lemons, grated finely 1 1/2 kg sugar 30g citric acid 15g tartaric acid 3.75 litres water   Boil water and pour over combined sugar, citric acid and tartaric acid. Stir until dissolved. Add lemon juice and rind, cover and leave overnight. Strain and bottle the mixture. To serve: dilute to taste with water or soda water.

Once again, if you have a fruit recipe you'd like to see here, send it to us and we'll add it to the collection!

Aumann Family Orchard Fruit Specialty Shop
150 Harris Gully Road, Warrandyte 3113, Victoria, Australia.
Ph: +61 3 9844 3464  Fax: +61 3 9844 1902
Email: info@aumann.com.au
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