Dear Sun Spots: Would anyone know of any orchards in my area that have pear or peaches to can?

Thank you. – Claire L., Denmark.

Answer: In addition to responses from readers, try contacting Lakeside Orchards located in Manchester, just west of Augusta. The orchard is owned by Steve and Marilyn Meyerhans, who also own and manage The Apple Farm in Fairfield. The orchard grows 30 varieties of apples, three varieties of pears, and crabapples. You can reach them at: Lakeside Orchards, 318 Readfield Road, Manchester, ME 04351, (207) 622-2479.

In addition, hopefully you and your family will enjoy the following recipes:

Peach Kuchen from Abigail’s Bed and Breakfast Inn, Camden. Ingredients: 2 cups sifted flour; 1 cup sugar; ¼ teaspoon baking powder; ¾ cup butter; 5 peaches, peeled and sliced; 2 egg yolks; 1 cup heavy cream or sour cream; 1 teaspoon cinnamon. Method: Preheat oven to 400 degrees. Sift flour, baking powder, salt and 2 tablespoons of the sugar together. Work in butter until mixture crumbles. Pile into an ungreased square pan and pat even layer over bottom and halfway up the sides of the pan. Place peach slices over pastry, sprinkle mixture of cinnamon and remaining sugar over top and bake for 12 minutes. Mix egg yolks with heavy or sour cream, and pour over top of partially cooked kuchen. Place back in oven for 30 to 40 more minutes until top is bubbly. Serve warm.

This makes a wonderful morning treat (like an elegant tart) or a special dessert served with vanilla ice cream.

Sweet Potato Pear Chiffon Pie, courtesy of Arundel Meadows Inn, Kennebunk. Makes one pie. Ingredients: 4 eggs; ¼ cup melted butter; ¼ cup maple syrup; 2 cups cooked and mashed sweet potatoes (4 medium); 3 ripe pears, peeled, cored and mashed; ½ teaspoon salt; ½ teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon cloves; 2 to 3 tablespoons fresh lime juice; 1 cup light cream; 1 tablespoon sugar; 1 large pre-made graham cracker pie crust. Method: Preheat oven to 400 degrees. Separate eggs and set aside. Beat butter and maple syrup. Beat in sweet potatoes, egg yolks and pears. Add salt, spices, lime juice and cream. Beat whites; add sugar until whites form glossy peaks. Add ¼ of whites to potato-pear mixture, then quickly fold in balance of egg whites. Bake for 10 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for 50 to 60 minutes or until set. Serve chilled with whipped cream.

Peach ‘n Mango Soup. Ingredients: 3 peaches, 1 pound, peeled, pitted and halved; 2 mangos, 1 pound, peeled, pitted and chopped; 2 cups grape juice, white, unsweetened; ¼ cup sugar; 2 tablespoons lemon juice; 1/8 teaspoon ginger root, ground; 1 peach sliced, for garnish; 1 plain yogurt, nonfat. Method: In food processor or blender combine peaches, mangoes, grape juice, sugar, lemon juice and ginger root. Process two to three minutes, until smooth. Place in large bowl, cover and chill one hour or until ready to serve. Garnish. NOTE: For smoother texture, strain soup thru sieve set over large bowl; discard pulp.

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