Cherries, and pears...
Discussion
Well, as I have a cherry tree, and 3 pear trees in the garden, I was wondering what to do with them. I could just eat the buggers as are, but any ideas what to do with them? The cherries are pretty much ripe now, and taste wonderful. Very moist.
The pears still have a fair whack to go, but as they are only ripe for about 30 seconds, need some ideas.
I also have a plum tree, but am ambivalent towards plums.
Simple ideas folks. I'm no gastronome.
The pears still have a fair whack to go, but as they are only ripe for about 30 seconds, need some ideas.
I also have a plum tree, but am ambivalent towards plums.
Simple ideas folks. I'm no gastronome.
I default towards alcohol.
Take a clean, empty, 2 litre pop bottle.
Put 700g of your chosen fruit in, finely chopped and de-seeded (and peeled if pears)
Add 100-200g sugar.
Fill the remainder of the bottle with alcohol spirit of your choice.
re-seal bottle.
shake to dissolve sugar.
Leave for 3-12 months.
strain fruit.
Enjoy!
Take a clean, empty, 2 litre pop bottle.
Put 700g of your chosen fruit in, finely chopped and de-seeded (and peeled if pears)
Add 100-200g sugar.
Fill the remainder of the bottle with alcohol spirit of your choice.
re-seal bottle.
shake to dissolve sugar.
Leave for 3-12 months.
strain fruit.
Enjoy!
stackmonkey said:
I default towards alcohol.
Take a clean, empty, 2 litre pop bottle.
Put 700g of your chosen fruit in, finely chopped and de-seeded (and peeled if pears)
Add 100-200g sugar.
Fill the remainder of the bottle with alcohol spirit of your choice.
re-seal bottle.
shake to dissolve sugar.
Leave for 3-12 months.
strain fruit.
Enjoy!
I like that one! Might taste funny with Gin, (my favorite). Maybe vodka would be best?Take a clean, empty, 2 litre pop bottle.
Put 700g of your chosen fruit in, finely chopped and de-seeded (and peeled if pears)
Add 100-200g sugar.
Fill the remainder of the bottle with alcohol spirit of your choice.
re-seal bottle.
shake to dissolve sugar.
Leave for 3-12 months.
strain fruit.
Enjoy!
I'd eat those cherries until I was sick. I love cherries.
I have a yellow cherry tree, however there's unfortunately a window of about 20 minutes between these being ripe and the wood pigeons having the lot.
I'd make boozy cherries, as above, or bottle them for clafouti later in the year.
I have a yellow cherry tree, however there's unfortunately a window of about 20 minutes between these being ripe and the wood pigeons having the lot.
I'd make boozy cherries, as above, or bottle them for clafouti later in the year.
Mobile Chicane said:
I'd eat those cherries until I was sick. I love cherries.
I have a yellow cherry tree, however there's unfortunately a window of about 20 minutes between these being ripe and the wood pigeons having the lot.
I'd make boozy cherries, as above, or bottle them for clafouti later in the year.
I've munched a shed load today, hence me asking. It's a pretty big tree, so shedloads of the feckers. I have a yellow cherry tree, however there's unfortunately a window of about 20 minutes between these being ripe and the wood pigeons having the lot.
I'd make boozy cherries, as above, or bottle them for clafouti later in the year.
Do you have (or could you cobble together) a dehydrator?
A well-ventilated wooden box with shelves is all it is. Slice the fruit, stick it in, and leave the box somewhere warm and dry. Turn the fruit every day and it should be done in a week. Or you could just use a very low oven.
Stoning cherries is a PITA, but they make a lovely snack / addition to cereals when dried.
NB: Dip pear / apple slices in a weak solution of ascorbic acid to keep their colour before drying them. A vitamin C tablet dissolved in enough water that you can just make out the sharpness should be fine.
A well-ventilated wooden box with shelves is all it is. Slice the fruit, stick it in, and leave the box somewhere warm and dry. Turn the fruit every day and it should be done in a week. Or you could just use a very low oven.
Stoning cherries is a PITA, but they make a lovely snack / addition to cereals when dried.
NB: Dip pear / apple slices in a weak solution of ascorbic acid to keep their colour before drying them. A vitamin C tablet dissolved in enough water that you can just make out the sharpness should be fine.
TheHeretic said:
stackmonkey said:
I default towards alcohol.
Take a clean, empty, 2 litre pop bottle.
Put 700g of your chosen fruit in, finely chopped and de-seeded (and peeled if pears)
Add 100-200g sugar.
Fill the remainder of the bottle with alcohol spirit of your choice.
re-seal bottle.
shake to dissolve sugar.
Leave for 3-12 months.
strain fruit.
Enjoy!
I like that one! Might taste funny with Gin, (my favorite). Maybe vodka would be best?Take a clean, empty, 2 litre pop bottle.
Put 700g of your chosen fruit in, finely chopped and de-seeded (and peeled if pears)
Add 100-200g sugar.
Fill the remainder of the bottle with alcohol spirit of your choice.
re-seal bottle.
shake to dissolve sugar.
Leave for 3-12 months.
strain fruit.
Enjoy!
I've done pear vodka; like the idea of cherry (could always use brandy)
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