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--------ýý12 - Orono =-ýWeekly Tlme, Wede8diay,JUIY 13, 1994 OINTARIO PEACHES, PEARS AND PLUMS - NOT JUST DESSERTS! Ontario Peaches. Pears and Plums are and celery until mixture is a chunky purée. se perfect, se delicieus ... its time Pour mixture inte large bowl. Place everyone enjoyed them for more than roasted peppers, onion, pears and the dessert! reserved bread cubes inie n pies, cobblers, crisps and cakes, Ontario Peaches, Pears and Plums are without rival. Eaten out-of-hand or simply served at meai's end (with awedge et Brie or Gorgonzola, perhaps), they're amazing. But why net g et more, than your "just desserts'? Consider the possibilities.. Golden Ontaro Peach Gazpacho is a chilied soup that,,doesn't require tomatees. It shines with the flaveur and colour et Ontario Peaches, Pears and sweet peppers. What a unique way te begin your barbecue or summer supper! Ontaro Peach and Chicken Lettuce Roll-Ups feature a zesty, crunchy filing in ow-cal lettuce cups ... an appetizer with a peachy twist. A most refreshing '90s summer salad is made with bulgur ... but aur Ontaro Plum and Bulgur Salait s even better. Chepped Ontario Plums (Peaches or Pears) add taste and mistness te this mild-favoured grain ... delightful for a summer lunch or as an accompaniment te griled meat or poultry. Se why waii for dessert te enjay Ontario Peaches, Pears and Piums? For soups, starters, main courses, saiads and snacks, Ontario Peaches, Pears and Plums are unbeatable. GOLDEN ONTARIO PEACH GAZPACHO Prepare this suniny soup one day ahead te chili well and blend flaveurs. Serve in pettery bowls, passing crunchy, colourful garnishes separateiy. î 4 suices white bread,, crusts trimmed, cubed 2 tbsp EACH live il and wine vineqar 1/2 tsp hot pepper sauce 2 sweet yelow peppers 1 unpeeledenien 2 Ontario Pears 1 large garlia clave, quartered 1/2 tsp sugar 8 Ontario Peaches, peeled, pitted, chepped (2 lb) 1 cucumber, peeled, seeded, chepped 2 celery stalks. chopped ce water Sait and white pepper Garnishes: Snipped chives Chopped green anian, red pepper, tomate or pistachias Place bread cubes an baking sheet and bake in 350'F aven 10 minutes or until golden. Transfer ta bowl and cool. Bend ail, vinegar and hat sauce and add ta bread. Let stand 1 fa 2 heurs. Meanwhile, place peppers and onion an baking sheef; reast 50 minutes. Add unpeeled pears and reasi another 20 minutes. Cool. Stem and-seed peppers;, peel off skin. Peel eieon and separate inte pieces. Peel pears; cut in hait and core. In food proesser or electric blender, bend garlic, sugar, peaches, cucumber processer/bienaer. Biena until purée. Add te peach mixture in bowl, stirring welf. Cover and refrigerate overnight. Before serving, mix just enough ice water into soup te thin te desired consistency. Season with sait and white pepper. Ladie inte bowls. Pass garnishes separately. Makes 6 servings. ONTARIO PEACH AND CHICKEN LETTUCE ROLL-UPS This colourful dish makes a unique party appetizer or a sensational summer supper fer tour. The Ontario Peaches, chicken and veggies are spooned inie lettuce cups, then rolled up and eaten "à la main.' Substitute Ontario Pears or Plums as they come into season. 3 tbsp light cil 4 boneless, skinless chicken breasts, cut in strips 4 Ontario Peaches (Il lb) 1 tsp lemon juice 2 large carrots 1 large leek (white part only) 1 cup diced sweet peppers (red, green, yellow or a mix) 1/3 cup chopped blanched almonds Hot pepper sauoe 1 large head Boston lettuce, leaves gentiy separated n large skiilet, heat 2 tbsp et the oul. Sauté chicken strips (in batches; don't crowd) 5 te 7 minutes or until ne longer pink inside. Set aside and keep warm. Meanwhile, peel, pit and suice peaches; cut inte strips. Drizzie with lemon juice and set aside. Add remaining ou te pan and heat. Julienne carrots and ieek; add te pan with peppers. Cook, stirring, 2 te 3 minutes. Add almonds and cook, stirring, another 2 te 3 minutes, until almonds are golden and vegetables are tender-crisp. Add reserved peaches and hot pepper sauce te taste. To serve, f iii individual lettuce cups with peach-chicken mixture. Fold up sides ever mixture (as you would a fajita) and enjoy out-of-hand! Makes 8 appetizer or 4 main course servings. ONTARIO PLUM AND BULGUR - SALAD Studded with currants, pistachies, celery and carrets, this delicieus biend et bulgur (cracked wheait) and chopped Ontario Plums can aise be made with cooked brown rice, barley or other nutritieus grains. Ontario Peaches or Pears may be used. Fresh herbs are a must. 1 tbsp 2 1-1/2 cups 1 cup Pinch 8 te 10 2 2 1/4 cup 2 tbsp 2 tbsp 2 tbsp vegetable ail cloves gariic, minced water buigur* sait Ontario Pîums, peeled, pitted and chopped (1 Ilb) carrets, graied green eniens, chopped celery stalk, chepped curranis shelled, chopped pistachios chepped fresh Italian parsley chopped fresh basil OR oregano Dressing: 1/3 cup vegetattie oi 2 tbsp fruit vimegar 1 tbsp Dijon nip~stard 1 tbsp lemon flice n saucepan, heat ci over medium heat. Add gariicand sauté brefily, 10 seconds, until golden. Add water and heat te boiing. Stir in builJr and sait; remove from heat and jet buIgur stand until ail water is absorbed, âpout 30 minutes. Meanwhile, in mixirg bowl, toss plurns. carrots, green onidfis, celery, currants, pistachios, parsiey g.nd basil. In smal bowl, whisk tôgether dressing ingredients. Add bùlgur to pium mixture, along with dressing, tossing weil to coat evenly. Serve ai room temperature. Makes 4 servings. *Buigur, or dried, çoQked cracked wheat, s available in some §upermarkets and at naturai food stores. QUICK & EASY RECIPE IDEAS ONTARIO PEARS WITH SIMPLE CHOCOLATE SAUCE Place peeied, cored Ontario Pear haives n dessert bowls. In small saucepan, combine 3/4 cup water and 1/3 cup sugar. Bring to boil. Stir in 1/2 cup sifted, unsweetened cocea; return te bell. Boil, stirring 1 minute. Remove f rom heat and stir in 1 tsp vanilla. Drnzzle sauce ever pears. Sauce keeps well refrigerated. "HOT" ONTARIO TENDER FRUIT PEPPER SAUCE Peel, pit and chop Ontario Peaches, Pears and Pîums. Place in bowl with 2 tbsp lime or lemen juice. Using gioves, carefully chop several jalapeho or hot banana peppers, discarding seeds and veins (de net touch your eyes). Add te fruit. Terrific asan accempaniment te curry dishes, grilied peultry or perk or stirred into cooked rice. ONTARIO PEACH, PEAR, PLUM AND FENNEL SALAD Arrange torn mixed saiad greens (romaine, curiy endive, radicchio, arugula> on platter. Top with julienne strips et red/yellew peppers and trimmed, sliced f resh fennel. Peel and pit Ontario Peaches and Pîums; cere Ontario Pears. Suice inte even pieces. Arrange on top cf saladi. Drizzle with vinaigrette dressing or creamy blend of buttermilk, oul and a pinch et sugar. à irak yaRTi faTul THE CATERING CONNECTION SOCIAL CATERERS Our Speciality Family Style Roast Beef Dinner Weddings Anniversaries - Business Functions Hockey Baseball - Bowling Banquets HOT - COLD - BUFFEÎTS FRED, PATRICIA, RODNEY STORSBERGEN Box 416, Orono, Ont. 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