Text 12474, 83 rader
Skriven 2008-08-21 22:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: summer gardens in ny
================================
-=> Quoting Janis Kracht to Ruth Haffly <=-

 JK> I caught someone saying that crabapple or apple trees only
 JK> fruit every two years..

They will bear fruit every year but alternate between heavy and
light yields.

 JK> now I'll have to watch ours and see if that is
 JK> true.. But even if it is true, I doubt anyone is going to climb up
 JK> those trees and try to de-flower them every other year (g).

You only have to do it once to permanently set it's schedule back a
year. And it's not difficult when you do it when the tree is young
and small. Orchard guys do this routinely to obtain consistent
yields over a whole grove.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meringue Apples
 Categories: Desserts, Fruit
      Yield: 6 Servings
 
  3 1/4 oz pkg vanilla pudding and
           -pie filling
      3    egg yolks
      2 c  milk
      1 c  light cream
      1 ts rum extract
      3 lg apples; (about 2 lb)
    1/2 c  finely chopped walnuts
    1/4 c  honey
    1/2 ts ground cinnamon
      3 TB butter or margarine
      6    ladyfingers or pound cake
           slices
      3    egg whites
    1/4 ts cream of tartar
    1/3 c  sugar
           Golden "Spun" Sugar;
    1/4 c  sugar
      1 TB corn syrup
      1 TB hot water
  
  Combine pudding mix, egg yolks, milk and cream in lg saucepan;
  bring just to boiling, stirring constantly. Pour into a bowl. Stir in
  rum extract. Place a sheet of wax paper directly on surface of
  custard; chill.  Pare and core apples, then cut each in half
  crosswise. Place apples, cut side down, in 13x9x2" baking pan.
  Combine nuts, honey and cinnamon in a small bowl; fill into centers
  of apples, dividing evenly. Dot with butter. Bake @ 350F 30 min,
  brushing apples occasionally with pan juices. Cool slightly; keep
  brushing with juices. Place each apple on a split ladyfinger on a lg
  cookie sheet. Beat egg whites with cream of tartar until foamy and
  double in volume in a med bowl. Gradually beat in sugar until
  meringue stands in firm peaks when beater is lifted. Spread meringue
  over apples, dividing evenly, or pipe through pastry bag. 6. Bake @
  350F for 6 min, or until lightly browned. About an hour before
  serving, pour custard into a lg shallow glass bowl. Gently set apples
  into custard.  Drizzle with Golden "Spun" Sugar, waving spoon from
  apple to apple to "spin" the sugar in threads.  Chill until ready to
  serve.
  
  GOLDEN "SPUN" SUGAR:  Combine sugar and corn syrup in a small heavy
  skillet; heat slowly until sugar melts and turns golden in color.
  Carefully add hot water. Mixture will bubble. Stir with a spoon and
  cool until syrupy thick and sticky. Use immediately.
  
  Recipe by: Magazine
  
  From: Judy
 
MMMMM
 

Cheers

YK Jim


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