Friday, September 26, 2008

Little Gecko and The Pies

A gecko that hubby found in the woodpile today! We have hundreds of these little fellows living around here, they are really quiet and mostly come out at night.
Once again I have taken the photo too close!

At last I have cut, seeded, stewed and made some wild peach (quandong)pie.
This is the amount that I cut.
After stewing


Wild peaches need a fair amount of sugar and should be cooked slowly for best flavour.
Simmer peaches slowly with sugar to taste and lemon juice. Use a short crust pastry base. (I used a scone dough)

Line pie dish and add cooked peaches. Use more dough for the top, brush with some egg/milk and sprinkle with sugar or cover with a mixture of 2 beaten eggs, sugar and coconut. (this makes a crumbly type topping, also nice)

Bake in moderate oven for about 20 minutes or until golden brown.

Cut a slice and serve with icecream and or cream. Yum!!

Has similar flavour to rhubarb.

More wild peach recipes.


2lbs wild peaches
juice of 2 lemons
3 1/2 pts water
4 lbs pie melon
6 lb sugar
1 heaped tspn salt
Remove stones from wild peaches. Cut melon into small pieces after removing seeds. Put fruit and other ingredients into preserving pan and let stand overnight. Next morning boil gently for 3 to 4 hours or until a little jellies when put to cool in saucer. Bottle and seal.
6lbs peaches
2 lbs apples
5 lbs sugar
1 dspn salt
4 medium onions
garlic to taste
1/2 tspn each of ground ginger, cloves, cayenne pepper and peppercorns
about 1 gallon vinegar
Simmer 2 to 3 hours.
Use 3/4 amount vinegar and 1/4 water for a mild flavour.
Put into jars.
Recipe keeps well if kept hidden!
Cream together with a pinch of powdered TENDERNESS
Very lightly beat in a bowl of LOYALTY with 1 cup of FAITH, one of HOPE and one of CHARITY.
Be sure to add a spoonful of GAIETY that sings,
And a dash of ability to laugh at LITTLE THINGS.
Moisten with sudden tears of heartfelt SYMPATHY.
Bake in a GOOD NATURED pan and serve REPEATEDLY.
"Kind words are like dripping honey, sweetness on the tongue and health for the body"
Prov 16:24

Have a good evening,


  1. We have some jam melons that are hopefully still OK. We hope to make some pickles, guess we should get on to that soon. We have run out of the pickles that we made last time and need some more.

  2. Linda,

    We have to get eating our preserves from last year before this year's crop. I had forgotten about them as they are stored out of sight. Do you use the melon in the pickles or make jam only with them?

  3. I was just linking to your post as we have cut up the melon!

    Some of ours were stored in a cupboard on the verandah. These were off, but the two inside in the kitchen in a box were OK. They have been salted down for pickles. I use a PWMU recipe.

    We have made jam, pickles and chutney. I have to revisit all I wrote about them last year.

    The pickles we are making now is a little like the cucumber & apple pickles like a mustard pickle. I just tasted the little bit left in the last bottle and it is much like a cauliflower pickle.

  4. Wild peach pie sounds and looks amazing. I love ruhbarb. I usually make apple and rhubarb crumble pie, and lemon deliscious. I havnt got the hang of chocalate pudding yet even though Ive cooked it a lot of times, the sauce isnt rich enough for my husband and I so we usually order this on the dessert menu when we go out.

  5. Today I was looking for recipes for caperberries, and I found a recipe for quandong crumble from Cuduna!


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