Persimmon.

Persimmon fruit and vegetables
The season of persimmons.
Persimmons are in season between November and February.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain twice as much dietary fibre per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease.

Storage
For good eating, a very firm Fuyu persimmon may need to be put aside for just a day or two.
An unripe Hachiya, packed with mouth-puckering tannins, will probably need more time to soften and lose its astringency.
There is still some controversy as to the best way to ripen these fruits.
You can leave persimmons at room temperature in a paper bag along with an apple, which will produce additional ethylene gas (to hasten the ripening), and turn the fruit occasionally for even ripening.
For Hachiya persimmons, however, the process may take a number of weeks.

Another approach for Hachiya persimmons a modified version of a technique Japanese shippers use incorporates two ripening principles: When the oxygen supply is diminished, it causes the persimmons to produce aldehydes (which counteract the astringency of the tannins).
And, when persimmons are exposed to alcohol, it encourages the fruits to produce their own ethylene gas.
The kitchen adaptation of this technique is quite simple: Stand the fruits in a plastic food storage container, place a few drops of your favourite spirits (brandy or rum, for instance) on each of the leaflike sepals, then cover the container tightly.
Fruit treated in this manner may ripen in less than a week. (Note: As the fruits lose their astringency, they will also soften considerably, so don't expect to be able to slice them.)

- Persimmon & membrillo galette | BBC Good Food

Quince.

- Quince Jam | LondonEats
To make the jam (makes around 7 large jars):

• 2kg grated quince (6-7 fruits), washed thoroughly
• 1 litre of water
• 1kg sugar (750g sugar is you prefer a less sweet jam)
• zest of 1 lemon
• juice of 1/2 lemon

Wash the fruit, and grate it. There is no need to peel, just keep going until you get to the core (but obviously, don’t grate the core).

Put the water into a large heavy-bottomed pot, and bring to the boil. Add the quince, lemon zest and the lemon juice. Reduce the heat, and simmer the mixture until the fruit is tender (approximately 10-15 minutes).

Now add the sugar and stir with a wooden spoon until dissolved. Bring to the boil, then reduce the heat and cook on a medium heat until the jam reaches the setting point (this can take a while – up to an hour – but keep checking and stirring regularly to be sure that the jam does not burn on the bottom of the pan). Once the jam is ready, put into sterilised jars.

Worth making? Yes yes yes! This jam really does not involve much more than preparing the fruit, cooking it long enough to reach the setting point and putting into jars. The flavour and colour are both elegant and really quite unlike the sort of jam that you usually see, so it makes a really nice addition to the store cupboard.


- Quince | SimplyRecipes.com

Apricot and sour cherry pie.

More recipe from book:
Времена года / Four seasons: Search results for Olia Hercules

Grab a bargain: Mamushka: Recipes from Ukraine & beyond: Amazon.co.uk: Olia Hercules: 9781784720384: Books

About Autor:
365 Days.: Search results for Olia Hercules

No-Recipe Cherry Jam. By David Lebovitz.

No-Recipe Cherry Jam - David Lebovitz
Note:
- Using the handy cherry pitter, pit the cherries.
Make sure to remove all the pits.
- gently cooked Cherry till the skins had softened, which may take about 20 minutes.
Don’t add sugar till the skins are soft.
Add the sugar, heat it till sugar dissolved completely (stir), brought to a roiling boil about 7 minutes, don’t stir now as it stops the jam coming up to temperature quickly which is what you want.
Setting point for jam is 105C (220F) so a good way to test for setting point is to have a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture.
Test for a set by putting a teaspoon of jam on a cold saucer, turn off the boiling jam while you wait to see if it has set enough.
It should wrinkle slightly when you nudge the test spoonful once cooled.
If it hasn’t then turn the heat back up again and bring it up to temperature once more.

- the most commonly advised proportions are : 60 per cent sugar to 100 per cent fruit weight.
- add a tablespoon of lemon juice for each kilo of fruit.





The whole process:
- Pitting
- Cook the cherries about 20 minutes
- Add the zest and juice of one or two fresh lemons
- Measure out how many cherries you have (including the juice.)
Use 3/4 of the amount of sugar.
- Stir the sugar and the cherries in the pot and cook over moderate-to-high heat.
the best jam is cooked quickly.
- Once it’s done and gelled, add a bit of kirsch if you have it
- Ladle the warm jam into clean jars and cover.
Cool at room temperature, then put in the refrigerator where it will keep for several months.

You can also check for setting point using the "wrinkle" test.
Before cooking the jam put 3 or 4 small heatproof plates in the freezer.
Once your jam has boiled for several minutes, take the pan off the heat and carefully spoon a little jam onto one of the cold plates.
Let it stand for a minute then push the blob of jam with your finger, if the surface of the jam wrinkles then it has set, if it is still quite liquid then put the pan back on the heat and boil the jam for another 3 to 5 minutes before testing again.
Pectin can also be destroyed by extended boiling so make jam in a large saucepan (the fruit and sugar mixture should not come more than one third up the side of the pan) so that the mixture boil rapidly, and start testing for setting point fairly early.

More recipe:
- Chipotle Cherry Honey Jam

Brandied mincemeat filo purses.

Brandied mincemeat filo purses recipe - All recipes UK
Ingredients
Serves: 6
6 sheets filo pastry, 30 x 50 cm each, about 180 g in total
45 g unsalted butter, melted
1 tbsp icing sugar, sifted

Mincemeat filling
150 g mixed dried fruit, such as sultanas, raisins, currants and diced peel
4 tbsp brandy
1 cooking apple, about 250 g
30 g preserved stem ginger, finely chopped
25 g chopped walnuts
finely grated zest of 1 small lemon

Method
To make the filling, place the dried fruit in a bowl with the brandy and stir.
Cover and leave to soak for 1 hour or until the brandy has been absorbed.

Preheat the oven to 200°C (400°F, gas mark 6)
Peel, core and coarsely grate the apple.
Add to the soaked dried fruit together with the ginger, walnuts and lemon zest.
Mix well together.

Lay the sheets of filo out, stacking them on top of each other.
Cut the stack into six 15 cm squares, trimming off the excess pastry.
You will have 36 squares.
Brush each square very lightly with melted butter and layer them, with the corners offset, to make 12 stacks of 3 squares each.
Place about 1 tbsp of the fruit mixture on each stack, then gather up the edges and pinch together at the top to enclose the filling.
Place the pastries on a non-stick baking sheet and brush lightly with the remaining butter.
Bake for 12–15 minutes or until golden brown.
Serve warm, dusted with icing sugar.

Some more ideas:

Quince.

How To Cook Quince — Cooking Lessons from The Kitchn | The Kitchn


Quince membrillo.
A classic way to eat quince – a paste which is traditionally served with Manchego in Spain. It is easy to make and stores well. Eat it with cheese, on its own, or add a little to flavour casseroles and sauces.

Makes 2kg

granulated sugar (for exact quantity see below)
2kg quince (or quince and cooking apples if you are short of quince)
a little ground cinnamon
Put the packets or bowl of sugar in a very low oven to warm up for about half an hour.

Roughly chop the unpeeled quinces and put into a pan with 300ml water. Cover and stew gently until the fruit is soft. Sieve or mouli the fruit and measure then purée. For each 600ml of purée, add 350g of sugar. Gently heat in a deep saucepan until the sugar has completely dissolved. Raise the heat and bring to the boil, stirring continuously to prevent it catching. As it reduces, it will spit and splatter, so cover your hand with a cloth.

After about 45 minutes the mixture will have turned a lovely reddish brown and will begin to come away from the side of the pan as you stir. Pour into baking trays lined with non-stick paper or an oiled mold. Leave, uncovered, at room temperature for 2-3 days before cutting into blocks or chunks.
- Quince membrillo recipe | Sarah Raven

- Ingredient Spotlight: Quince | Williams-Sonoma Taste:
Homemade Quince Paste with Manchego Cheese.
Quince Teacake with Sweet Syrup.
Quince Poached in Vanilla Syrup.

- Quince recipes | Nigel Slater | Life and style | The Guardian:
Roast quinces
Pickled quinces

- Quince | SimplyRecipes.com
- Quince tarte Tatin Recipe - David Lebovitz
- Vanilla-Poached Quince Recipe - David Lebovitz
- Rosy Poached Quince - David Lebovitz
- Celeriac In Olive Oil With Quince and Orange - Gourmet Kitchen Tales

in Russian:
- айвовое варенье
- Не пропустите сезон варенья из айвы! - stalic

Popular Date Varieties.

Three main types of dates are grown:
Soft dates are mostly eaten fresh, are mild in flavor, with lower sugar content.
They're more common in the Middle East, though other world areas import them during Ramadan.
Hard dates are dry and fibrous even when fresh, hence the nicknames of "camel" dates or "bread" dates.
Drying intensifies their hard consistency and also their sweetness, and they'll last for years.
Nomads relied on these dates as staples, often grinding them into flour. Today, trekkers pack these firm dates as survival snacks.
Semi-dry dates are what most Westerners enjoy. They're aromatic, softer and chewier, with a pleasant level of sweetness.

There are thousands of named date varieties.
They fall into two main categories, soft and dry, and are most readily available from fall through winter.
The succulence of freshly picked dates will astonish anyone who has never tasted one before.

Apples & Pears cake. Gâteau Invisible Pommes & Poires.

Gâteau (cake - fr.) Invisible Pommes & Poires - Eryn et sa folle cuisine:
Published on 7 Jan 2015.

For 4 - 6 parts:
I used a Pyrex dish 20 x 20 cm.
Consider using tasty fruit, although sweet, especially pears.
Can be used Comice or Pass Crassane.
For a large pan or large baking dish, do not hesitate to double the proportions.
- 3 large apples (or 4 small) - Golden 

- 3 large pears (or 4 small) - Pass Crassane
- 2 eggs
- 100 ml milk 

- 70 g flour 

- 50 g of sugar 

- 20 g butter, melted
- 1 teaspoon baking powder
- 1 tbsp vanilla
- 1 pinch of salt

- Preheat oven to 200°C.

Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again. Add flour mixture gradually while continuing to beat.

- Divide the dough obtained amount of more or less equal in two different bowls.

Peel, remove the core and seed the apples.
Cut them in half and slice very thinly with a mandolin.
As in, throw in one of the bowls, stirring to moisten the dough.
Do the same for pears in the other bowl.

- Butter and flour a 20 cm square pan.

First pour the contents of the bowl with apples, smooth.
Pour over the contents of the bowl with pears. Smooth again.
Bake for 35 minutes at 200°C.
Let cool in the pan before sprinkle with icing sugar and cut into rectangles.
This cake can be eaten warm, but it's even better cold, or the next day ...

'via Blog this'

Cranberry, apricot and pineapple jam.

laundry etc
Makes 1.3Kg (5 x 1/2pt jars)

1 med size pineapple, approx 1100g (2 1/2lbs) in weight or a 432g (15oz) tin crushed pineapple in juice
150g (5oz) dried apricots
300g (1x 12oz pack) fresh cranberries, rinsed and drained
450g (1lb) sugar
apricot brandy (optional)

Prepare the pineapple; slice off the top and base and pare away the skin.
Chop down through the centre lengthways and cut into 4, then remove the woody core.
Slice the flesh into chunks then pulse in a food processor to give a fine texture.
Pour into a sieve over a bowl and collect the juice that drips through.
With my 1100g pineapple, this gave me 280g (10oz) pulp and 200ml (7 fl oz) of juice. (You don’t need to be spot on here just aim for approximately that amount.)
Chop the apricots into small even pieces and place in a bowl with 200ml (7 fl oz) of boiling water plus the pineapple juice and leave to soak for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Alternatively, prepare clean jars by sterilising them in a low oven, keeping them warm till needed.
Place the cranberries, apricots, crushed pineapple and soaking juices in a preserving pan.
Add another 200ml (7 fl oz) water and cook gently for approximately 20 minutes, until the cranberries have started to pop and the mixture combines and takes on a ruby glow.
Remove from heat for 5 minutes then add the sugar.
Stir over a gentle heat until completely dissolved, then up the heat and bring to a rolling boil, taking great care that it doesn’t burn.
It only takes 5-10 minutes before you can see the texture is thickened and a small blob on a cold plate will hold its shape.
Turn off the heat.
Leave for 5 minutes then stir in 3-5 Tbsp apricot brandy.
Pour into prepared hot jars leaving 0.5cm (1/4in) headroom, tap jars on worktop to de-bubble, clean rims and seal, then process for 10 minutes.
Remove jars from water bath and leave until completely cold before testing the seals.
Alternatively, pot the hot jam into clean hot jars and seal then store in the fridge when cold.

French toast with fruit.

 Living the life in Saint-Aignan: Le pain perdu aux fruits du restaurant Le Galion:
Pain perdu aux fruits. /French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Spanish toast, is a dish made of bread soaked in milk, then in beaten eggs and then fried, a variation from the traditional spanish dessert called Torrija.

In its most basic incarnation, pain perdu — literally “lost bread” — is stale bread that one recycles into a simple treat by soaking it in a sweet egg batter and browning it in the skillet. I love this sort of waste-not-want-not recipe, but what I had in mind here was something with just a hint more sophistication, so brioche, rather than ordinary bread, was in order.
French toast with fruit.
"Pain perdu aux fruits, façon du Galion.
Make a syrup using 250 milliliters of water and 100 grams of sugar.
When the sugar has dissolved add some vanilla and some rum.
Put the bread to soak in the sugar syrup.

(I used the raw, unrefined sugar called sucre roux or cassonade in France to make my syrup.
I added about half a teaspoon of vanilla extract and a tablespoon each of rum and sweet white vermouth.
I had the equivalent of 2 liters of loosely packed bread crumbs.)

Mix up 500 milliliters of milk with 150 grams of sugar and five whole eggs.
Add in a little more vanilla and rum.

Butter a baking dish and sprinkle some sugar over the butter.
Put the bread and the fruit in the dish and along with the milk and egg mixture.

(I mixed everything together in a big bowl before I poured the pudding into two good-sized baking dishes.
The fruit I used was some plums from our neighbors' tree that I had put in the freezer last summer.
Any fruit you like — raisins, blueberries, dried cranberries, cherries, pitted prunes, apples, pears — and the quantity you feel is appropriate will be good.
The dish you see in my photos was CHM's grandmother's soufflé dish, which he kindly gave me a couple of years ago.)

Cook the bread pudding in a water bath in the oven for 45 minutes 180ºC oven."

Laurent’s Slow-Roasted Spiced Pineapple.

Dorie Greenspan on Simple French Sweets and ‘Baking Chez Moi’ | Williams-Sonoma Taste:
"Laurent Tavernier isn’t even my hair stylist, but he knows that I love food, and so whenever I’m in the salon for a cut, he takes time to chat with me about what he’s made over the weekend. When he gave me this recipe, I didn’t wait for the weekend to try it.
The dessert is simple enough: a slow-roasted ripe pineapple with a thick aromatic sauce.
As it roasts, it’s basted with orange juice, booze, jelly and a mix of spices until it is fork-tender and almost confited, or candied.
How much juice? “Oh, about this much,” Laurent said, making finger measurements that wavered. How much booze? “About the same amount.” And what kind? “Whatever you’ve got.” And the jelly? “Oh, you know, apple or quince or apricot or, no matter.” (Two tries later, Laurent told me that I should use a whole jar of jelly.) And the spices? “Again, whatever you’ve got—even a hot pepper!”

I’ve given you a real recipe (kind of ), but my inclination is to tell you to take a leaf from Laurent’s book and let inspiration and whatever you’ve got in the cupboard guide you.
Having made this so many times with so many combinations, I can now say with confidence what Laurent told me when he first described the dish, “You’ll love it.”

A word on size and servings: In Paris, I make these with the small pineapples known as Victorias.
They’re squat and compact and one fruit serves two to four, depending on what else is on the dinner menu and who’s around the table.
In the United States, where pineapples are much larger, I figure one for six to eight people, usually eight.
If you’d like, you can roast two pineapples at a time—the syrup multiplies easily.

1 ripe pineapple
½ cup (120 ml) freshly squeezed orange juice (from about 2 oranges)
½ cup (120 ml) Cognac, brandy, Scotch, Grand Marnier, bourbon, rum or other liquor (or an equal amount of orange juice)
1 jar (about 12 ounces; 340 grams) apple or quince jelly, apricot jam or orange marmalade
1 moist, fragrant vanilla bean, split lengthwise (optional)
Whole spices, lightly bruised, such as a few each of star anise, cardamom, coriander, pink peppercorns, allspice or cloves (no more than 3); fresh ginger slices; a cinnamon stick (broken); a small hot pepper (just 1 or a piece of 1); and/or black peppercorns (just a few)

Center a rack in the oven and preheat the oven to 150C.

Cut the top and bottom off the pineapple. Stand it upright and, using a sturdy knife, peel it by cutting between the fruit and the skin, following the contours of the pineapple. With the tip of a paring knife, remove the “eyes” (the tough dark spots). Cutting from top to bottom, quarter the pineapple and then cut away the core. Place the pineapple in a baking dish or small roasting pan that holds it snugly while still leaving you enough room to turn and baste the fruit.

Whisk the juice, liquor and jelly, jam, or marmalade together. Don’t worry about fully incorporating the jelly—it will melt in the oven—you just want to break it up. Pour the mixture over the pineapple, toss in the vanilla bean, if you’re using it, and scatter over the spices. Bake the pineapple for about 2 hours, basting and turning it in the syrup every 20 minutes or so, until it is tender enough to be pierced easily with the tip of a knife. The fruit should have absorbed enough of the syrup to seem candied. Allow the pineapple to cool until it is comfortably warm or reaches room temperature. Laurent strains the syrup and discards the spices, making the dish more elegant, but I leave them in because I love the way they look speckling the sauce; if you’re going to strain the syrup, do it while it’s hot — it’s easier.

The temperature you serve this at is, like so much of this recipe, up to you—warm or room temperature is best, but chilled is also good."

Stone-Fruit Compote.

Этот рецепт из Delia Smith’s Summer Collection.

Рецепт предусматривает:

3 персика
6 абрикосов
6 слив
225 г черники
175 г малины
- Сгодиться любая смесь фруктов, но нужно иметь ввиду, что смородина, например, перекроет по вкусу все остальное.

50 г сахара, плюс дополнительно, если считаете необходимым

Предварительно разогрейте духовку до 180C.
Нужно огнеупорное блюдо около 30 см в диаметре.
Метод
Удалить косточки. Разрезать половинки фруктов на три дольки. И хорошо, если можно разложить в один слой на дно огнеупорного блюда.
Засыпать сахаром.
Поместить блюдо в центр духовки и запекать (без покрытия) в течение 25-30 минут или пока они не станут мягкими.
Вынуть из духовки и осторожно перемешать с ягодами.
Проверить на сахар и добавить больше, если считаете нужным, охладить и разлитье по баночкам.
Хранить в холодильнике.
Подавать со сливками или творогом, йогуртом, мороженным. Whatever!

German plum cake.

Here's the original Claudia Roden recipe for you.


German Plum Cake (Swetschkuchen)
Ingredients  
125g caster sugar 
175g self raising flour 
75g cold unsalted butter 
1 small egg, lightly beaten 
1 tbs cognac 
750g plums, pitted and cut in half 
Icing sugar 

Method
Mix half the sugar with the flour. Cut the cold butter into pieces and rub into the flour and sugar mix. Mix in the beaten egg (you may not need to use all the egg) and the cognac and work very briefly with your hand - just enough to mix it together - adding a little flour if it's too sticky. Take lumps of pastry and press into a 25cm/10 inch baking tray or tart pan. 

Arrange the fruit, tightly packed, cut side up on top of the pastry and sprinkle the remaining sugar on the plums. Bake in a preheated 375°F/190°C oven for 50 minutes or until the pastry is golden and the plums are very soft. The sugar draws out the plum juices, which run into the pastry and makes it rise up between the plums so that these are embedded in the light pastry. Serve hot or cold sprinkled with icing sugar.

Here!

Pears poached in saffron syrup.

Pears poached in saffron syrup | The Times:

Darina Allen’s pears poached in saffron syrup
Serves 4
Ingredients:
200g caster or granulated sugar
425ml water
6 whole cardamom pods, lightly crushed
¼ tsp good-quality saffron threads
3 TB freshly squeezed lemon juice
4 firm pears

What To Do with Unripe Fruit.

- The paper bag method works wonderfully with Unripe Fruit.
Quick Tip: What To Do with Unripe Fruit | The Kitchn:
"How To Poach Fruit - Cooking time will be any where from 10 minutes to 45 minutes, depending on how ripe your fruit was to begin with."

Bachelor’s jam or Rumtopf.

River Cottage - River Cottage Community Recipes:
Ingredients
Fruit in season

Stuffed Peaches.

Pesche ripiene.

Makes eight peach halves

Ingredients:
4 big yellow peaches
7 ounces Amaretti crunchy cookies
3.5 ounces sugar
1 egg yolk
Eight knobs (about 8 to 12 tablespoons) butter
Half glass white wine

Method:
- Wash the peaches then cut them in half and pit.
- Use a spoon to remove some pulp in the center of each peach and cook it in a saucepan over low heat with the sugar for about 15 minutes.
- In a bowl, crush the Amaretti cookies and mix with egg yolk. You can add a drop of sweet liquor, like Sassolino, if you'd like.
- Fill the peaches with the mixture and add a knob (about 1 to 1-1/2 tablespoons) butter and a dash of sugar to each one.
- Pour the wine into a tray, arrange the peaches on it, and cook at 340 degrees Fahrenheit for about 30 minutes.
- Enjoy warm or even cold. They're also delicious the day after.
From Here!
- https://www.dwell.com/article/bertazzoni-family-recipes-ca9d2b77
PS
My...are apricots with syrup of strawberry +wine + lemon zest.

OR: - Pesche Ripiene – Stuffed Peaches | Emiko Davies:

Galette.

Rustic Plum Galette!

Rustic Plum Galette!

Fruit

Summer

Cherry

Galette apricots cherries.

Galette apricots cherries.