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Wednesday, January 31, 1990 - Page updated at 12:00 AM

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Baking? Frozen Fruits Can Do The Job

Better Homes And Gardens

Cherry pie, peach cobbler, blueberry muffins - even in the dead of winter you can enjoy these wonderful foods without paying a premium price for fresh fruit. Simply buy frozen fruits for recipes calling for fresh fruit, and use these substitution techniques.

USING FROZEN FRUIT

-- Buy unsweetened frozen fruit as a substitute for fresh fruit. You'll find that some frozen fruits (such as strawberries and peaches) are available both sweetened and unsweetened. Read the label and ingredient list to determine if a product has added sugar.

-- If a recipe calls for chopped fruit, chop the fruit while still frozen and use immediately. If allowed to thaw, the juices may discolor a batter.

-- Rinse the frozen fruit with cold water if necessary to break up large ice clumps.

BAKED PIES

-- Mix the frozen fruit with sugar and thickener (flour, cornstarch or tapioca) called for in your recipe. Let this mixture stand about 30 minutes or until a syrup forms; then fill the pastry shell.

-- Bake the pie about 25 to 30 minutes longer than a fresh fruit pie. To prevent overbrowning, cover the crust with foil during the first part of the baking time.

CRISPS

-- Thaw the frozen fruit but do not drain. Mix the fruit and juices as directed for fresh fruit in your recipe and continue as the recipe directs. Allow 5 to 10 minutes extra baking time.

COBBLERS

-- It is not necessary to thaw frozen fruit because it will thaw when cooked. Follow your recipes as directed for fresh fruit. No extra baking time is needed.

MUFFINS, QUICK BREADS, PANCAKES

-- Stir chopped frozen fruit into the batter. Do not thaw or the juices will cause the batter to discolor.

Copyright (c) 1990 Seattle Times Company, All Rights Reserved.

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