Kentucky Fruit Filling Recipes

KENTUCKY FRUIT FILLING

Steps:

• Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
• Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
• Spread hot filling between layers or on top of cake.

KENTUCKY CREAM CANDY

Steps:

• Combine all ingredients.
• Cook over medium heat but do not stir after mixture starts to boil.
• Continue boiling until mixture reaches 265 degrees on a candy thermometer.
• Pour on marble slab or cool hard surface.
• As edges cool, push toward center once.
• When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth).
• Pull and fold over in a half twist.
• When pulling is completed, cut into pieces with scissors.
• Makes approximately 30 half twists.
• Recipe History: an old recipe for cream candy.
• Candy is not hard like taffy but has a softer and smoother consistency.
• This candy tends to melt in your mouth.

FRUIT FILLING

Steps:

• If using diced apples or pears, poach them in boiling water for 1 minute, then drain. Whisk the water, sugar, salt, and cornstarch together in a saucepan to make a slurry, then bring it to a boil over a medium heat, stirring constantly. It should thicken by the time it comes to a boil. Remove it from the heat immediately, then stir in the fruit. Some fruits will leach moisture into the slurry, so stir the filling a few times as it cools.

KENTUCKY FRUIT FILLING

Steps:

• Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
• Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
• Spread hot filling between layers or on top of cake.

FRUIT FILLINGS

Steps:

• Peel, core, and cut 2 medium pears into 1/2-inch dice. In a medium bowl, combine the pears with 2 tablespoons cornstarch, 2 teaspoons freshly squeezed lemon juice, 1/2 teaspoon five-spice powder, a pinch of salt, and 2 teaspoons sugar.
• In a small bowl, stir together 3 tablespoons freshly squeezed lemon juice with 1 tablespoon cornstarch; set aside. In a small saucepan, combine 3/4 cup fresh raspberries, 1 1/4 cups sugar, and a pinch of salt. Cook, stirring, over medium heat until mixture begins to simmer. Stirring constantly, add the cornstarch mixture, and simmer, stirring occasionally, until mixture has thickened, 8 to 10 minutes. Transfer to a bowl, and refrigerate until chilled. Meanwhile, cut 1 medium peach into 1/2-inch dice, and place in a medium bowl. Strain raspberry mixture into the saucepan, then add 3/4 cup raspberries. Cook until bubbling and thickened. Let cool, then stir into the peaches.
• Slice 10 fresh sage leaves into fine julienne; set aside. In a small saucepan, combine 1 cup fresh blueberries, 3 tablespoons freshly squeezed lemon juice, and a pinch of salt. Cook over medium heat until blueberries begin to burst. Stir in 3/4 cup sugar, and simmer until mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Transfer mixture to a medium bowl, and refrigerate until well chilled. Stir 1/2 cup blueberries into chilled blueberry sauce. Follow instructions for filling turnovers, sprinkling the blueberry filling with 1 teaspoon sage.

UNCLE BILL'S VARIETY OF FRUIT FILLINGS FOR PYROSHKY

Steps:

• If using strawberries, remove hulls, wash and slice.
• If using raspberries, huckleberries, use whole.
• If using rhubarb, cut into small pieces.
• If using cherries, pit first.
• If using peaches or apricots, remove stones and cut fruit into pieces.
• In a mixing bowl, mix together sugar and tapioca starch, mix well to blend.
• Add sugar/tapioca starch mixture to fruit and mix well to coat.
• Let sit for 5 minutes before using.
• Fill pastry cups with 1 1/2 tablespoons of your choice of fruit mixture.
• Add 1/2 teaspoon of granulated sugar to each tart.
• Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.