How to use Santol in tarts, crumbles and cakes.
February 20, 2006 // 0 CommentsDawn Meneikys from Mossman Branch of the RFCA describes how you can use the skin of the Santol in tarts, crumbles and cakes, just as you would use apple.
Ingredients
Large santol – Apple juice
Sugar to taste
Instructions
Cut into the fruit skin around the middle (equator) and separate the halves, scoop out the centre flesh and seeds, and put these aside for later use. When ripe, the skin is about a half inch or 1 cm thick or maybe a little thicker.
Blanch the halves in boiling water for 10 mins.
Remove and peel, cut up as you would an apple for cooking. cover with cold water for 3 days, changing the water every day.
After 3 days drain and you are ready to cook.
Cover the" mock "apple with apple juice and add sugar (to your taste) and cook for 10 mins.
The santol is now ready to use in apple tart/crumble/cake/etc.
The flesh from around the seeds, (which is difficult to remove) but well worth the effort, can be added to the above recipe and cooked with the apple juice, in which case you would use less juice and possible less sugar.
The flesh can also be spread out on the drying sheets in a dehydrater, and dried for using in anything you would use dried fruit in, such as cakes, muslie, biscuits, scones etc.
Happy cooking.
Dawn Meneikys
Similar posts
-
Taro Kahlua Tart
September 20, 2011 // 4 CommentsBeryl Kummerfeld is renowned for her excellent recipes. This recipe was rated very delicious by memb...
-
Granadilla Tart
September 20, 2011 // 1 CommentRay Zillman from the Mackay Branch shares his prize winning recipe for Granadilla Tart ...
-
Taro Kahlua Tart
September 14, 2011 // 1 CommentBeryl Kummerfeld is renowned for her excellent recipes. This recipe was rated very delicious by memb...
-
Passionfruit Custard Slice
September 14, 2011 // 0 CommentsA recipe from Jess Grima published in the Mackay RFCA Branch January 2007 newsletter Ingredient...
