The Fruits of fall
We spent many afternoons so far this fall at U-pick farms,where we picked berries, apples, pears, peaches and more. Such a great outdoor activity! A day in the sun,fresh air and delicious fruit.
1 1/2 Cups water
1 1/2 Cups apple juice
4 tbsp agar-agar flakes
1 – 1 1/2 Cup fresh raspberries
pinch of sea salt
In a medium pot bring water and juice to a boil,add the pinch of sea salt, slowly stir in agar- agar until it dissolves. Turn heat down to low and simmer for about 15 min. Place raspberries into a small glass pan (casserole style). Pour mixture over raspberries. Refrigerate until set. About 1 hour.
wash, and place raspberries in a single layer on a cookie sheet. Put in freezer. When frozen transfer raspberries into freezer bags.
5-6 peaches, remove pits and slice thinly
2 Tbsp arrowroot flour
1/2 tsp cinnamon
pinch of sea salt
1/4 cup water
1/2 cup rice syrup
1/4 cup whole wheat flour
3 tbsp sesame or corn oil
1/2 cup roasted walnuts
2 tbsp sesame seeds
1 Cup rolled oats
2 tbsp rice syrup
Heat oven to 375′
In a large pan, add peaches,arrowroot, sea salt ,1/2 cup rice syrup and cinnamon. Place in stove and cook slowly on low heat until peaches become soft, adding water if they stick. About 10 min. Pour peach mixture into a large baking dish.
For the topping mix all dry ingredients and roast in a cast iron pan for 2-3 min , place in a bowl and add wet ingredients. Crumble mixture with your hands over the peaches. Bake in oven for 20-30 min until top is crisp and fruit is bubbly.
Fill a large pot to the brim with sliced peaches ,a pinch of salt and 2 tbsp of rice syrup. Bring to a boil on low heat and stir until peaches are soft. Cool and place in containers. Freeze.
This recipe is for those who do not have a foley food mill.
5 lbs apples, peeled, cored and sliced
1- 1 1/2 Cups water
1/4 tsp sea salt
Add all ingredients to a large pot and bring to a boil. Turn the heat to low and simmer for 25-30 min. Make sure to stir every few min. Turn off heat and mash any lumps with a potato masher. Store in an airtight container in the fridge.
– Prick chestnuts with a fork and roast in a 400 degree oven for about 20-30 min. The skin should be splitting and the inside a golden brown colour . Do not roast them for too long. They can EXPLODE!
– Boil chestnuts with fennel seed in a small amount of water for 15-20 min till you can pierce easily with a fork.
-After chestnuts are cooked, peel while still warm and blend until smooth with water and a pinch of sea salt to make a puree. You can add sweetener if you like, but I find chestnuts are nice and sweet on their own.