Barry Farm gets it's dried fruit from
multiple sources all over the country. We search out the best
possible product meeting our specifications for the best price. All of our dried fruits are organic, unsulphured and low or
no sugar added where possible.
Following are a few things about dried
fruit that you need to know.
Natural air dried fruit without sulphur
dioxide is going to be darker, drier and possibly not as pretty as that
found in a bag at the grocery store but the flavor is still there.
So don't let the dark brown color of the fruit fool you. Sulphur
dioxide inhibits discoloration and mold growth during the drying process,
but some people are very allergic to it.
Some fruits MUST have some sugar or
glycerin infused when going through the drying process because of the low
natural sugar content of the fruit. This keeps the pieces soft
enough to chew when dried.
One reason that many naturally dried
fruits are drier or tougher is that without a preservative, they MUST have
a lower moisture content to prevent spoilage. This means that, in
some cases, you are getting Mother Nature's naturally shaped fruit
leather.
Several of our more unusual dried fruits
MUST be processed with sulphur dioxide; there's just no other way.
We have tried to be sure to list this fact on ANY fruit that is treated in
this way.
RECIPE:
PEACH COFFEE CAKE
1 c dried
peaches cut in 1” pieces
1 ½ c milk divided
2 c unbleached all purpose
flour
1 ½ c cane juice crystals
½ c butter softened
2 t. baking powder
2 eggs
1 t Spicery Shoppe
vanilla
In small bowl, combine
dried peaches and 1 c of milk. Let
sit 1 hour to rehydrate
Preheat oven to 350ºF.
Grease 11x7x2” baking pan
In bowl combine flour,
sugar and butter til crumbly in texture; reserve 1 c crumbs for topping.
Add baking powder to
remaining flour mix. Stir in
½ c milk, eggs, and vanilla. Add
rehydrated peaches and liquid. Mix
well.
Pour
batter in pan and sprinkle with remaining crumb mix.
Bake 30 min.
