I first served this with chicken thighs cooked in the crockpot for several hours (on low) with BBQ sauce and a can of beer. The two together create a lovely combination of flavors.
Below are the ingredients that I used for this recipe, but I will also note that other combinations of cheeses and nuts will also work just equally as well.
3 or 4 large ripe peaches – peeled. Remove the pit and slice in quarters.
2 tblsp. olive oil
2 tblsp. Tamari pumpkin seeds – crushed or chopped
about 1/8 cup Manchego cheese thinly sliced with a vegetable peeler
about 1 tsp. bee pollen (or sugar)
salt to taste
Heat olive oil in pan till hot. Add peach slices. Let them brown on one side, then flip to brown the other side.
Remove from heat and drain any excess oil.
While peaches are still hot, sprinkle them with the nuts, cheese and bee pollen.
Cut in half and place cut side down in clean, scalded glass quart mason jars.
Drop in 1 or two pits for better flavor.
Pack firmly but not beyond shoulder of jar.
Cover fruit with boiling, light syrup made from 9 cups water to 2&1/4 cups sugar.
Leave 1/2 inch headroom (space between top of liquid and top of jar).
Place scalded lids on jars and hand-tighten screw lids. Do not over-tighten.
Process 7 jars at a time in boiling water-bath canner for 30 minutes, keeping at least 1 inch of boiling water above jar tops.
Carefully lift jars out of canner with jar-lifter and set on towel on counter to drain and cool.
Lids should pop closed as they cool. If not, the seal is not good, so refrigerate and eat soon. These will store well for months if kept in a cool, dark place.
Remembrance:
Jeanette (3rd Daughter, child #5):
This was a case where the littlest people had the advantage when filling jars. Mom used narrow-mouthed jars so when a half apricot was dropped in, it often bounced and flipped over. A small hand could fit inside and flip them over – skin-side up – so they would look pretty in the jar.
2 large pkgs. of jello – dissolved – hot water only
1 or 2 pkgs of 8 oz. Cream Cheese
1/2 gallon of sherbet (that matches jello flavor)
4 cans of mandarin oranges – drained
Nuts if desired.
Dissolve jello (in HOT WATER ONLY).
With blender, blend (room temperature) cream cheese with hot jello.
In a large bowl, chop up sherbet into small chunks.
Pour jello / cream cheese mixture over ice cream and blend till smooth.
Refrigerate till mixture begins to jell, add fruit and nuts. Refrigerate again.
Match the jello with the sherbet and the fruit.
Raspberry jello, raspberry sherbet – raspberries
Orange jello with orange sherbet – mandarin, oranges
Lime jello, lime sherbet – pineapple
Lisa’s successful experiment. After visiting my mom, to get her secrets to making this recipe, I made a version of my own and tested it out a few more ideas. Would regular ice cream and coconut milk work?
My ingredients:
2 lg. pkgs. lime jello
2 pkgs. cream cheese
1 can coconut milk
3 heaping tablespoons coconut oil
1 qt. vanilla ice cream
I was pleasantly surprised to discover that this version set up great. Vanilla ice cream instead of sherbet didn’t have the amount of zesty flavor that I’ve come to expect. I also added 4-6 drops each of Lemon & Lime food-grade essential oils, but it still needed something more. The addition of the fruit made all the difference.
Further musings: Could you go into chocolate realms with this? Chocolate or coffee flavored ice cream and unflavored gelatin?
This recipe entered came to the family through Aunt Mary – wife to Uncle George. George was a younger brother to my Grandfather, Harry.
Ray’s (second son, child #3) Remembrance:
The picture of Uncle George in the grass skirt is from Hawaii. I think he and Dad were there just before the atom bomb was dropped that ended the war. They were part of the Military group that was preparing for the invasion of Japan.
Young Uncle George in Wisconsin probably in the 1930’s
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