The Poultry Keeper

Spana · Joined: 30 Apr 2005 Posts: 2132 Location: North Cornwall

Does anyone have a recipe for or know how to make fruit leather.

Got a huge crop of strawbs, looking for ideas.

Thanks

coco · Joined: 24 Jan 2006 Posts: 319 Location: Northants

Forgive my ignorance, but is fruit leather used to make tasty motorcycle wear? Very Happy

mojo · Posted: Tue Jun 27, 2006 6:44 pm Post subject:

lots of strawberrys?.....the thing to make is Strawberry liqueur...............get ascrewtop bottle wash well,rinse well,cut berrys so they go in neck easy,fill to two inches from top add 2 tablespoons of caster sugar,fill to bottom of neck with cheapest vodka you can find.put on cap,shake daily for two weeks,strain of liquid sweeten to taste and make up to a bottle full with white wine ,put in a dark place till xmas...............now here is the best bit ..........tip the fruit into a bowl and serv .......to adults only ..........with vanilla icecream.............oh by the way for fruit pemakin or fruit leather.......cut fruit in half place on parchment cut side up on baking tray put in oven overnight on the LOWEST setting.............store in air tight tins not glass jars........have fun.mojo

Spana · Joined: 30 Apr 2005 Posts: 2132 Location: North Cornwall

Going to make mojo's strawberry liqueur Very Happy

so question for mojo, do you think it will be ok to get to the bit where you strain the vodka off the strawbs and store that without adding the wine. Then at drinking time top up with sparkling wine as I have two cases left from a 'do' hic Wink

Lisa · Posted: Wed Jun 28, 2006 9:17 am Post subject:

Oooo.... yummy - that sounds worth making!! Razz

NannyP · Posted: Wed Jun 28, 2006 9:27 am Post subject:

Jan, remember to lay underneath the straining muslin with mouth open, Mojo must have forgotten to say that bit Rolling Eyes

mojo · Posted: Thu Jun 29, 2006 9:00 am Post subject:

nanny do you mind .............you can store the liqueur before you dilute it with wine in fact as nanny will know you can drink fruit Kers..........put two fingers of base liqueur in a flute glass and fill up will chilled sparkling wine and drink .....repeat as many times as BH will allow.....enjoy luv mojo

Spana · Joined: 30 Apr 2005 Posts: 2132 Location: North Cornwall

Thankyou mojo, its soaking away as I type. Very Happy

mojo · Posted: Thu Jun 29, 2006 10:22 am Post subject:

dont forget to shake the bottle gently every day for 14 days...........p.s. carte dor vanilla goes super with the macerated fruits

Spana · Joined: 30 Apr 2005 Posts: 2132 Location: North Cornwall

Bought ice cream, tut,tut never Laughing

we make our own here Laughing

mojo · Posted: Thu Jun 29, 2006 5:40 pm Post subject:

with clotted creams aaaaaaaaaah the days of my chidhood ....milk scalding in the kitchen,........those where the days .....do they still do tinned clotted cream? if so could you source some for me....happy memories of 60 years ago in rural devon...

Spana · Joined: 30 Apr 2005 Posts: 2132 Location: North Cornwall

I haven't seen tinned cream for years. It was always very white and had a taste that I can still remember. We used to have it on tinned peaches sprinkled with brown sugar after the roast on Sundays and thought it was lovely.

You can buy clotted cream in little tubs in all the supermarkets here, I dont know of anyone still making there own but the crust on homemade clotted cream is out of this world.

Im just making some gooseberry icecream that has clotted cream in but its the shop bought stuff Crying or Very sad

coco · Joined: 24 Jan 2006 Posts: 319 Location: Northants

Hi Mojo,

I've never tried this - but am seriously tempted Very Happy

!!

How to make clotted cream

You need full cream milk, fresh from the cow. Pour it into a shallow pan, and leave it to stand for about 12 hours for the cream to rise to the surface. Now heat the milk very slowly, until the surface begins to wrinkle: on no account allow the milk to boil- the more slowly the heating is done, the better the result. About one hours gentle heating is what is required. Transfer the pan to a cool place and leave overnight. In the morning the clotted cream can be spooned off the surface. (if you cannot get creamy enough milk, you can experiment by adding extra runny cream to the milk to beef up its cream content)

Cheers,

Colin

mojo · Posted: Thu Jun 29, 2006 9:28 pm Post subject:

colin even here in rural france i cant buy fresh milk.it is all passyoureyes,srilized and genaerally horrid stuff ..now you know the reason french folk drink their coffee black........if ANYONE can source tinned clotted cream that they will post to france let me know PLEASE

Lisa · Posted: Fri Jun 30, 2006 7:08 am Post subject:

This was the nearest I could find, in jars...

http://www.coombecastle.com/cream_pages/Pages/clotted.htm

No info on prices - guess you'd have to contact them. And maybe they could send it direct to you if you're interested...