Comments on: Eating (fruit) paste http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/ The continuing adventures of a couple of San Francisco food dorks Tue, 27 Jul 2010 05:39:15 +0000 hourly 1 http://wordpress.org/?v=3.0 By: JohnMich http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-90201 JohnMich Fri, 07 May 2010 00:08:57 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-90201 Thanks for the slow cooker idea Julibelle it works very well inded and saves a lot of stirring. I've now used it on quince paste and spiced pear paste with no problems at all. I find once the spoon leaves a clear trail when deragged across the bottom of the crock pot the job is done. Drying by putting the panned paste in the oven with heat off and fan going (defrost mode) works excellently Regards, John Thanks for the slow cooker idea Julibelle it works very well inded and saves a lot of stirring. I’ve now used it on quince paste and spiced pear paste with no problems at all. I find once the spoon leaves a clear trail when deragged across the bottom of the crock pot the job is done.

Drying by putting the panned paste in the oven with heat off and fan going (defrost mode) works excellently

Regards, John

]]> By: julibelle http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-88832 julibelle Thu, 08 Oct 2009 18:19:04 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-88832 Two words for fruit pastes: SLOW COOKER. I start mine on the stove, when it gets pretty well cooked and beginning to reduce, I switch it to the slow cooker, then stir it every 1/2 hour or so. Thanks for the no pectin method too.. Two words for fruit pastes: SLOW COOKER.
I start mine on the stove, when it gets pretty well cooked and beginning to reduce, I switch it to the slow cooker, then stir it every 1/2 hour or so.
Thanks for the no pectin method too..

]]> By: Cameron http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-88820 Cameron Wed, 07 Oct 2009 16:39:19 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-88820 Elena, 2 T means two tablespoons. I wish that I could help you on fruit substitutions, but as I've only tried this once, I'm probably not the best one to be giving advice! Elena,

2 T means two tablespoons. I wish that I could help you on fruit substitutions, but as I’ve only tried this once, I’m probably not the best one to be giving advice!

]]> By: Elena http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-88797 Elena Mon, 28 Sep 2009 07:25:49 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-88797 Hello! i have a couple of questions to this recipe :what does it meaning- 2 T of water and may substitute plums to another fruits and add frozen raspberry? Hello!
i have a couple of questions to this recipe :what does it meaning- 2 T of water
and may substitute plums to another fruits and add frozen raspberry?

]]> By: jo davidson http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-88589 jo davidson Sun, 23 Aug 2009 11:58:10 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-88589 I am in the middle of making paste from semi wild bullace plums that grow widely in Anglesey(North wales). These are small and one step up from a sloe and have a strong tart flavour. Our trees are breaking under the weight of the crop so I have a lot of fruit to play with. I made lots of damson cheese and have poured some of this into trays instead of jars, however this does not correspond with the setting stage recommended in my recipe which says you should cut through the jam with a wooden spoon and see the bottom of the pan before the jam closes over. As I have an aga I have put the trays in the bottom oven for 12 hours before cooling and cutting. I am in the middle of making paste from semi wild bullace plums that grow widely in Anglesey(North wales). These are small and one step up from a sloe and have a strong tart flavour. Our trees are breaking under the weight of the crop so I have a lot of fruit to play with. I made lots of damson cheese and have poured some of this into trays instead of jars, however this does not correspond with the setting stage recommended in my recipe which says you should cut through the jam with a wooden spoon and see the bottom of the pan before the jam closes over. As I have an aga I have put the trays in the bottom oven for 12 hours before cooling and cutting.

]]> By: Eleanor http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-88315 Eleanor Fri, 26 Jun 2009 04:17:18 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-88315 Before dad demolished the plum tree, we always ended up making jam. The first time I thought that 1/4c of water wasn't enough so I added more. Guess who ended up with plum sauce rather then jam?! You have inspired me to try this now. If only plums were in season! Stupid winter fruit... Before dad demolished the plum tree, we always ended up making jam.

The first time I thought that 1/4c of water wasn’t enough so I added more. Guess who ended up with plum sauce rather then jam?!

You have inspired me to try this now. If only plums were in season! Stupid winter fruit…

]]> By: Anita http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-88223 Anita Mon, 08 Jun 2009 15:09:59 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-88223 Bryan -- nope, the recipe we used (and published) is pretty much verbatim from the book, with the addition of Cameron's commentary. Vague, indeed -- as Cameron pointed out in the post. Bryan — nope, the recipe we used (and published) is pretty much verbatim from the book, with the addition of Cameron’s commentary. Vague, indeed — as Cameron pointed out in the post.

]]> By: Bryan http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-88218 Bryan Sun, 07 Jun 2009 23:29:06 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-88218 interesting to see a recipe without pectin. i'm curious to know if the original recipe gave any temperature guide to take the mixture to? softball stage? firmball? yes, cooking till it "reduces and thickens" is a little vague. interesting to see a recipe without pectin.
i’m curious to know if the original recipe gave any temperature guide to take the mixture to? softball stage? firmball?
yes, cooking till it “reduces and thickens” is a little vague.

]]> By: » Blog Archive » Garden Update-Signs of Life and Tons of Citrus http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-87918 » Blog Archive » Garden Update-Signs of Life and Tons of Citrus Mon, 09 Mar 2009 03:23:23 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-87918 [...] In Houston it seems like the fruit trees, azaeleas, and vegetables have been blooming their hearts out for weeks now.  Our peaches and apples set fruit in the latter part of February, after putting on quite the floral show.  We had almost 100% of our seeds germinate and our tomatoes already have blooms popping out.  So what the heck is wrong with the Black Mission Fig and especially, the Santa Rosa Plum?  If there was one tree in all of our garden that we were looking forward to, it was the Santa Rosa Plum.  After this and this appeared, I felt like we had no choice but to buy one.  Here we are now in the advent of Spring and it seems like nothing can coax this guy out of hibernation—at least not any blossoms.  Yesterday though, I did notice a tiny hint of green. Signs of Life-Santa Rosa Plum [...] [...] In Houston it seems like the fruit trees, azaeleas, and vegetables have been blooming their hearts out for weeks now.  Our peaches and apples set fruit in the latter part of February, after putting on quite the floral show.  We had almost 100% of our seeds germinate and our tomatoes already have blooms popping out.  So what the heck is wrong with the Black Mission Fig and especially, the Santa Rosa Plum?  If there was one tree in all of our garden that we were looking forward to, it was the Santa Rosa Plum.  After this and this appeared, I felt like we had no choice but to buy one.  Here we are now in the advent of Spring and it seems like nothing can coax this guy out of hibernation—at least not any blossoms.  Yesterday though, I did notice a tiny hint of green. Signs of Life-Santa Rosa Plum [...]

]]> By: alexandra http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/comment-page-1/#comment-86917 alexandra Tue, 12 Aug 2008 03:37:48 +0000 http://marriedwithdinner.com/2008/07/28/eating-fruit-paste/#comment-86917 mmmm, they look wonderful! do you think the candies would come together with the addition of alcohol? alcohol is tricky business. mmmm, they look wonderful!
do you think the candies would come together with the addition of alcohol? alcohol is tricky business.

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