Jack Slevkoff's Enterprises
Loquat Pie Filling
Stew the loquats in a covered pot, with the water, sugar, and brown sugar until the liquid is reduced and the fruit is tender, but not brown. Add all the remaining ingredients, and allow to cool covered.
This recipe will make one generous pie. I recommend a plain, unsweetened pie crust and a lattice top. Bake the pie for 10-15 minutes at 400 degrees, or until the crust starts to brown.
This recipe was brought to you by Harper
Her blog site is: Trial and Error Home Ec
She has another web site she calls
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No Added Pectin
Gather loquats when full size, but still hard and only partially turned in color. Wash, remove seeds, and blossom ends. Barely cover with cold water. Cook slowly until pulp is very soft. Strain through jelly bag. Drain and cook until juice is thick and cherry (red) colored, then add an equal amount of sugar. Boil rapidly to jelly stage. Pour into sterilized jelly glasses, leaving 1/2-inch space at top to cover at once with melted paraffin. (Or pour into hot sterilized jars and seal with sterilized lids.)
It's sooo yummy!
Pure heaven served warm topped
with vanilla bean ice cream.
Toss all filling ingredients together in a 9-inch glass or ceramic pie plate
and let stand until juicy, about 30 minutes.
Preheat oven to 400°F.
Sift together flour, baking powder and soda, salt, and 1 teaspoon sugar in a bowl.
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Stir in buttermilk with a fork just until combined (do not over mix).
Drop rounded tablespoons of dough over filling,
leaving spaces in between
to allow topping to expand.
Sprinkle with remaining 2 teaspoons sugar.
Bake cobbler in middle of oven until fruit is tender
and topping is golden, about 30 minutes.
Cool slightly, about 15 minutes, and serve warm.
Wash, remove seeds, and blossom ends from whole ripe fruit. Run through food chopper and measure pulp. Barely cover with cold water. Cook until tender and deep red.
Add 3/4 cup sugar to 1 cup of loquat pulp. Cook until thick, stirring constantly. Pour into hot sterilized jars and seal with sterilized lids. It is best to cook small batches of no more than 5 cups of fruit pulp in one kettle.
For three pints of sweet pickles, wash 3 pounds of firm loquats and remove the stem and blossom ends; do not peel them. Drop them into the pickling syrup given below and cook until tender. Remove the fruit. Pour remaining syrup into sterilized jars. Fill almost to overflowing with the hot syrup and seal at once.
To peel loquats for sauce and fruit cup, blanch by pouring boiling water over loquats to cover. Add 1/4 cup lemon juice to each quart of water. Cook over low heat about 5 minutes, just until skin loosen. Drain and reserve liquid. Cool, peel, halve, and seed loquats (remove seeds).
Loquat Sauce for Ice Cream
Combine 2 cups juice from blanched loquats with 2 cups sugar. (see Blanching above) Bring to boil, cook over medium heat until syrup spins a 2-inch thread when dropped from a spoon (230 degrees to 234 degrees Farenheit on candy thermometer), about 20 minutes. Cool completely. Add 2 cups peeled, halved, seeded loquats. Chill, then serve over ice cream. Makes about 3 cups sauce.
"Sugar and Spice
and Everything that is Nice"
I have created a wonderful breakfast treat with loquats by just peeling and seeding. Sprinkle fruit with granulated sugar. Mix cream cheese with powdered sugar and cinnamon and put in cavity. I top with a cut piece of strawberry. They are yummy!
San Diego, California
Loquat wine needs to age at least one year.
Therefore, it would be best to plan in advance.
9 pounds whole fresh loquats with pits in place.
7 pounds if pits are removed.
(Fresh, ripe picked is best. Wash before using.)
2 gallons boiling water
Juice of 1 lemon
(Used as an anti-oxidant)
5 pounds sugar
1 teaspoon yeast nutrient, if available
1 package wine yeast, if available
1/2 teaspoon pectic enzyme, if available
1 campden tablet, if available
In a large container such as a 5 or 6 gal heavy duty plastic bucket or an earthenware crock, mash the loquats. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week. You can also blend in 1 package wine yeast and 1 teaspoon yeast nutrient, if available.
After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding loquat pulp and pits if any. Combine loquat liquid with the sugar, stirring to dissolve sugar. You can also add pectic enzyme and crushed campden tablet, if available. Pour into cleaned container such a plastic bucket or crock and let stand another week, stirring daily.
After the second week, pour the loquat liquid into 1-gallon glass wine bottles or similar container and cork loosely. Use fermentation locks instead of corks, if you have them. Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious loquat wine.
Will yield approximately 2-1/2 gallons or 40 servings.
Another recipe for
Wash loquats and remove seeds. Place in saucepan and add enough water to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through jelly bag or four layers of cheese cloth. (For greater yield of juice, twist the two ends of the bag in opposite direction until most of the juice is extracted. Then, strain through clean cheese cloth or jelly bag, but do not squeeze or press.)
Add the pectin to the juice and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking.
Add sugar and bring to a rolling boil for 1 minute.
Use three cups juice to two cups sugar (this makes a tart jelly).
Skim and pour boiling hot into jelly glasses, cool a sample of the jelly to insure that it will harden. If not, an additional box of pectin may have to be added and the jelly boiled again.
Seal and when jars are cold, test for seal.
(Defined as: Fruit stewed or cooked in syrup.)
500 gr loquats
200 gr dried apricots
200 gr dried plums
Juice of 1/2 lemon
1/2 cup sugar to taste
or equivalent sugar substitute to reduce calories
Put all ingredients in a pot, add water to the top, and bring to a quick boil for 5 minutes. Reduce heat and simmer for 10 minutes.
Another recipe for
Clean, remove pits, add water to cover just the top.
Bring to boil and then simmer on low.
Using a potato masher, mash every 1-2 hrs.
Add ginger, cinnamon, sugar, clove, to taste.
Should take about 6 hrs on low to thicken.
Then place in jars.
We have found that this jammy mush blends in great over plain cheese cake to make a unique spin on the holidays
(if it last that long)
Also, you can add half a cup to a cup
to a scratch carrot cake recipe.
It blends very nicely.
(where the space shuttle goes up)
Poha Loquat Salsa
By Vince Mott and Ann Rothstein
Hawaii Community College - West Hawaii Culinary Arts Program
Cook loquats in simple syrup then cut and dice.
Save syrup to flavor salsa
Mix with cut fruit
Add lime juice to taste
Click on photo
to see recipe for
Loquat Seed Pits
This liquor tasts just like Amaretto. This recipe originaly came from Italy.
This liquor is not as strong as the French L'eau Du Vie which smells like fruit
but has no taste except pure alcohol.
Loquat Banana Bread
This recipe was posted in The Bermudian Magazine
...February 25, 2019 (date?)
Some people eat loquat seed pits (2 per day)
to prevent, treat, and or slow down cancer.
The seeds contain 1300 times more amygdalin
(B17-Laetrile) than loquat leaves.
We do not recommend or suggest eating,
chewing, or swallowing such seed pits
because the pits contain cyanide compounds.
Many people including Myself have accidently eaten
seed pits and are not aware of any ill effects.
Remember to remove the seed pits
before cooking the fleshly fruit.
Jack Slevkoff's Free Enterprises
c/o 4460 West Shaw Avenue, Suite 140
California [Zip Exempt]
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