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WHITBY FREE PRESS, WEDNESDAY, AUGUST 16,1989, PAGE lu Gret uropean desserts: Ontarlostyle For free Ontario Peach recipes, write the Ministry of Agriculture and Food,' Consumer Information Centre, 1Department "N", 801 Bay Street, Toronto, Ontario, M7A 2B2. Tomatoes are great.. .no debat e ]By Foodland Ontario Portuguese conquistadors returned from their conquest of "You like tomaytoes, I like South America, their ships' holds tomahtoes . . .. Let's calI the were filled with more than one whole thing off." Sa sings the type of gold. Also included was a ever-elegant Fred Astaire in the curious fruit which they called a movie "Shaîl We Dance?" "golden apple," for the first However y au pronaunce the tomatoes te reach the shores of naine,- scarlet-hued Ontario field Europe were a yellaw variety. tomatoes are well worth discussing. With -a history as colorful as itself, the tomnate is no stranger te debate. As interesting as they are delicious, there could be no better choice for warm weather entertaining than succulent Ontario field tomatoes. The delicious Foodland Ontario recipés that follow are tasty savory treats but the tomate, strictly speaking, is a fr-uit. A TS A United States Supreme Court rLihng of 1893 decreed that the tomnate should be designated a vegetable for commercial purposes. But, flip through some old cookery books and youMl find many a recipe for tomate jarn and candied tematees. When the Spanis and C> Fq ( -,' I k RL C FIC>W E U C> I, -=N l N M 11ID AkuJC c > U -r BAPPLES PEARS VEGG[ES 55W lst Entrance North of Rossland on H.Igbway 12 Mention desserts; and, even if you3re watching the calories, it's hardà to resist. Right now,, our abundance of fresh, ripe summer fruits is an inspiration te, dessert-makers. This year, take advantage of the local crops and try some of the luscious desserts enjoyed througbout Europe--you'll be surprised by how little effort they require. The English steep whole peaches in a sugar syrup to, crate a compote,_then serve the fruit with a thick cream* sauce caled cremie anglaise. Orý layer juikby, slic ed peacles with fruait jelly, custard and pieces of cake for a fruit trille. Serve :tOpped with whipped creain and;sliced fruit. Another great European dessert is a rum pot. Layer your favorite seasonal fr-uits one on top of the other in a large jar with a tight fitting lid. Top fruit with sugar and peach schnapps or Ontario white wine. You can vary the fruit te suit your own taste and availability but adld one indl of fr-uit at a time. Do not stir, keep refrigerated and allow three nionths for the rum pot te mature. The French are famous for their "tatins," upside down pe with the fr-uit on. the top.-u recipe for "Peach Tarte Tata"' is a melt-in-the-mouth, version that's easily prepared with frozen puif pastry. Peacli Tarte Tatin 5 peldptted and halved 5 Ontaac phe 1 cup pah schnapps 250 mL 1 eup water ' 250 mL 1/3 package (14 oz/397 g frozen 1/3- pupastry, thawedg 2 tbsîp btter - 25 mL 3 tbsp granulated sugar 50 mL fin large saucepan, combine peaches, schnapps and water. Over medium-high heat, cover and bring just to the bail. Bemove from heat and let stand 1 hour. On lightly floured surface, roll out puif pastry to 9-inch (23 cm)- square, about 1/8-inch (3 mm) thick; reserve. Removes peaches from liquor with slotted spoon, drain well and pat dry. In *8-inch (20 cm) cast iron or aven-proof skillet, meit butter over medium heat. Add sugar and cook until golden, stirning continuously, about 4 minutes; remove fram heat. Place peach halves attractively in pan (you may want to cut some in haîf again), rounded sidle down. Set pastry an top and trim edges with sharp knife; push edges into pan. Bake at 400 degrees F (200Î. degres C) for 20 to 25 minutes, until golden brown. Let stand, for 3 minutes. Place serving plate over pan and carefully invert.tarte onto plate; serve immediately. Makes 6 servings. Preparation Time: 30 minutes Cookng Time: 40 minutes StàncingETme: 1 hour Quick ]Peach Napolean Use leftover puf pastry from tarte tatin. Bake three recangescool and layer with fresh Ontario peaches and vanilla pudigrwhipped crearn flavored with brandy. Duat top with icing sugar. [STANLE IVELUXM