zxcvbob wrote:
> ...in heavy syrup. 29 ounce can. I'm wondering what to do with them.
> do you think they'd make a decent cobbler if I mixed in a bag of
> frozen cranberries?
>
> Or should I drain them, freeze them, and eat frozen with a little
> light cream poured over?
>
> (I almost hate to interrupt with a topic about food and cooking)
>
> Bob

Somewhere over the rainbow (that means back in Tennessee) I have a recipe
for baked chicken breasts topped with sliced peaches, which carmelize during
the cooking process. I'm not a fan of "meat & fruit" and I'm pretty sure
you'd have to rinse off the heavy syrup. But it's a thought. A vague
thought, but a thought nonetheless

Jill

jmcquown wrote on Fri, 29 Aug 2008 08:05:21 -0400:

> zxcvbob wrote:
>> ...in heavy syrup. 29 ounce can. I'm wondering what to do
>> with them. do you think they'd make a decent cobbler if I
>> mixed in a bag of frozen cranberries?
>>
>> Or should I drain them, freeze them, and eat frozen with a
>> little light cream poured over?
>>
>> (I almost hate to interrupt with a topic about food and
>> cooking)
>>
>> Bob

> Somewhere over the rainbow (that means back in Tennessee) I
> have a recipe for baked chicken breasts topped with sliced
> peaches, which carmelize during the cooking process. I'm not a fan of
> "meat & fruit" and I'm pretty sure you'd have to
> rinse off the heavy syrup. But it's a thought. A vague thought, but
> a thought nonetheless


There are four canned fruits that I like as dessert: peaches, pears,
lychees and mandarins. Eat them as is or with a little ice cream. I
never cook entrees with them.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

>
> There are four canned fruits that I like as dessert: peaches, pears,
> lychees and mandarins. Eat them as is or with a little ice cream. I
> never cook entrees with them.

Canned apricots are not on your list? I like them even better than
peaches and pears.

On Fri, 29 Aug 2008 09:35:46 -0400, Dave Smith
> wrote:

>Canned apricots are not on your list? I like them even better than
>peaches and pears.

Apricot preserves are ALWAYS in my pantry. Makes a great glaze for a
fruit tart. Makes a great glaze for grilled or broiled chicken,
pork chops, etc. Add some hot Szechuan sauce with the apricot
preserves for a great stir fry.

Billy wrote:
> On Fri, 29 Aug 2008 09:35:46 -0400, Dave Smith
> > wrote:
>
>> Canned apricots are not on your list? I like them even better than
>> peaches and pears.
>
> Apricot preserves are ALWAYS in my pantry. Makes a great glaze for a
> fruit tart. Makes a great glaze for grilled or broiled chicken,
> pork chops, etc. Add some hot Szechuan sauce with the apricot
> preserves for a great stir fry.


I occasionally make apricot jam. That is one of the jams where I find
you just can't buy. The commercial stuff is never good. It is also great
as a layer filler with white cake and chocolate icing.