Using frozen fruit in cakes and baked goods - by adding frozen fruit to hot mixt. of water, binder and sugar

摘要

Bring 250 g water to the boil, adding 40 g cold binder during boiling, with stirring, and then immediately adding 400 g fine sugar while the pan is still on the fire. Remove the pan from the fire and at once add the still deep frozen fruit, and stir well to obtain a homogeneous mixt. This mixt. can be put into a pre-baked base, or put onto the unbaked dough followed by baking together in the oven. A light appln. of jelly then gives a nicely shiny tart. The fruit must never be allowed to thaw. Suitable amts. of binder, using 250 g water and 400 g sugar are: with raspberries 40; with bilberries 45; with cherries, strawberries, blackberries, and macedoine 50. (Fl).(0/0)