Title: Fruit Sweet and Sugar Free - Ingredients #9
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Ingredients (cont'd) ********************

Oil: **** Often oil can be substituted for butter to lower the cholesterol in baked goods. Canola oil is recommended. It is a high-quality tasteless oil, high in monounsaturated fats and very low in saturated fat. It should be stored in a cool place. If you prefer to use unrefined oils, be careful that their taste is mild enough not to overwhelm the other ingredients in the recipe. Many delicate cakes, like the sponge cakes in this book, will be ruined by a too strong tasting oil (so I once learned, too late). Unrefined oils can easily become rancid and must be stored in the refrigerator once they have been opened.

Peaches, Nectarines and Apricots: ********************************* Always use ripe peaches, nectarines, and apricots. If the fruit is not ripe when you begin, it will not ripen after cooking but will remain hard and green tasting. Peaches, nectarines and apricots are usually used peeled. To peel them, bring a pot of water to a boil, add only a few pieces of fruit at a time to the pot so that the water continues to boil. Count to 10 and remove the fruit to a bowl of cold water. Use the point of a small knife to remove the peel. If the peel does not come off easily, return the fruit to the boiling water for another couple of seconds and try again.

Peach Extract: ************** My favourite discovery of 1989! You will find I add a dab of peach extract in many unsuspected places, where its use heightens and brightens flavours. Naturally flavoured peach extract is available at many health food stores, or can be purchased directly from Bickford Laboratories in Cleveland, Ohio (1-800-283-8322). They require no minimum order.

Pears: ****** Highly flavoured and very perishable, pears are a wonderful fall and winter fruit. Some of my favourite varieties are Seckels, Bartletts, Anjous, and Winter Nells. As most pears are overripe and mealy when they are soft, it is good to know that you can press a pear gently at the stem end to see if it is ripe. When it is soft to the touch, the pear is ripe and should be used within the day (or some people say within the hour!). Do not bake with underripe pears. They will remain unripe and as hard and thoroughly disppointing at the end of the baking time as they were at the beginning. For the least amount of waste, use a vegetable peeler instead of a knife to peel pears. Tossed in a small amount of lemon juice diluted with water, pears can be kept from turning brown after they have been sliced or cut.

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