ChatterBank0 min ago
Greengages - Recipes???
I have a huge greengage tree in my garden and there is loads of fruit on it which should be ripe in next couple of weeks, trouble is I don't know what to do with it all. Some will be given away and some eaten as it is but does anyone have any recipes that I can use greengages in? Any desserts, chutneys etc? Also can some be frozen or will they go funny? Thanks in advance.
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Greengage Tart
225g/8oz Shortcrust Pastry
450g/1lb Greengages
2 Eggs
300ml/10 fl.oz. Single Cream
1 tbsp Caster Sugar
1. Preheat the oven to 200C, 400F, Gas mark 6. Roll out the pastry and line a 20.5cm/8inch greased flan tin. Line this with greaseproof paper and fill with baking beans. Bake for 15 minutes.
2. Halve and stone the greengages and arrange in the half-baked flan case.
3. In a bowl, beat together the eggs, cream and sugar and pour over the greengages. Bake for 30-40 minutes until golden and puffed. Serve warm.
225g/8oz Shortcrust Pastry
450g/1lb Greengages
2 Eggs
300ml/10 fl.oz. Single Cream
1 tbsp Caster Sugar
1. Preheat the oven to 200C, 400F, Gas mark 6. Roll out the pastry and line a 20.5cm/8inch greased flan tin. Line this with greaseproof paper and fill with baking beans. Bake for 15 minutes.
2. Halve and stone the greengages and arrange in the half-baked flan case.
3. In a bowl, beat together the eggs, cream and sugar and pour over the greengages. Bake for 30-40 minutes until golden and puffed. Serve warm.
Greengage Charlotte
450g/1lb Greengages
Sugar
Water
4 Large Slices White Bread
75g/3oz Butter
50g/2oz Brown Sugar
1. Preheat the oven to 190C, 357F, Gas mark 5 and grease an ovenproof dish.
2. Wash, halve and stone the greengages. Place in a pan with a little water and sugar to taste, and cook for a few minutes until beginning to soften. Remove 3 or 4 halves and reserve for decoration. Continue to cook the remainder until very soft.
3. Meanwhile, cut the bread into fingers and fry in the butter until golden brown on each side. Drain on kitchen paper.
4. Place one third of the bread in the greased dish and sprinkle with some of the brown sugar. Drain any excess water from the fruit then add half the fruit to the dish. Top with another layer of the bread and sugar, the remaining fruit and a final layer of bread.
5. Decorate with the reserved greengage halves, sprinkle with the remaining brown sugar and bake for 35 minutes.
450g/1lb Greengages
Sugar
Water
4 Large Slices White Bread
75g/3oz Butter
50g/2oz Brown Sugar
1. Preheat the oven to 190C, 357F, Gas mark 5 and grease an ovenproof dish.
2. Wash, halve and stone the greengages. Place in a pan with a little water and sugar to taste, and cook for a few minutes until beginning to soften. Remove 3 or 4 halves and reserve for decoration. Continue to cook the remainder until very soft.
3. Meanwhile, cut the bread into fingers and fry in the butter until golden brown on each side. Drain on kitchen paper.
4. Place one third of the bread in the greased dish and sprinkle with some of the brown sugar. Drain any excess water from the fruit then add half the fruit to the dish. Top with another layer of the bread and sugar, the remaining fruit and a final layer of bread.
5. Decorate with the reserved greengage halves, sprinkle with the remaining brown sugar and bake for 35 minutes.
GREENGAGE JAM
2 lbs. greengages (stalked and stoned)
1� lb. sugar
water.
Put fruit in pan with small quantity of water; bring to boil and simmer gently 15 mins.; add sugar, stirring till dissolved; bring to boil and boil gently to set; pot and cover at once.
GREENGAGE JELLY
2 lbs. greengages
� pt. water
sugar
Halve greengages, simmer in water (a little more may be needed if fruit is very firm) till soft; strain through jelly bag; put juice in pan with 1 1b. sugar per pt. liquid; stir til sugar dissolved; then boil steadily to set; pot and cover at once.
2 lbs. greengages (stalked and stoned)
1� lb. sugar
water.
Put fruit in pan with small quantity of water; bring to boil and simmer gently 15 mins.; add sugar, stirring till dissolved; bring to boil and boil gently to set; pot and cover at once.
GREENGAGE JELLY
2 lbs. greengages
� pt. water
sugar
Halve greengages, simmer in water (a little more may be needed if fruit is very firm) till soft; strain through jelly bag; put juice in pan with 1 1b. sugar per pt. liquid; stir til sugar dissolved; then boil steadily to set; pot and cover at once.
Fresh Plum Chutney
450g/1lb red plums, halved and stoned
180g/6oz caster sugar
120ml/4fl oz cider vinegar
1 cinnamon stick
2 star anise
1. Put all the ingredients into a pan and heat gently until the sugar dissolves. Bring to the boil and simmer gently for about 20-30 minutes until the plums are tender and the liquid is syrupy. Cool and keep in the fridge.
2. Serve with cheeses or ham.
450g/1lb red plums, halved and stoned
180g/6oz caster sugar
120ml/4fl oz cider vinegar
1 cinnamon stick
2 star anise
1. Put all the ingredients into a pan and heat gently until the sugar dissolves. Bring to the boil and simmer gently for about 20-30 minutes until the plums are tender and the liquid is syrupy. Cool and keep in the fridge.
2. Serve with cheeses or ham.
I have a tree in my garden too. I picked over 78lb of them today! I stew and freeze the ones that need immediate attention, and I'm planning to give some to my friend who makes jam. I've given some away already and I'm planning to sell some to raise money for charity. They make great crumbles as well!
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