Unsweetened fruit packs take longer to thaw than sweetened ones; fruit in dry sugar thaws most quickly of all. All fruit should be thawed in its container unopened; and all fruit is at its best when just thawed. Fruit to use with ice cream should be only partly defrosted. To cook frozen fruit, thaw until pieces can just be separated and put into a pie; if fruit is to be cooked in a saucepan, it can be put into the pan in its frozen state. For every 1lb/450g fruit packed in syrup, allow 6–8 hours thawing time in the refrigerator, 2–4 hours thawing at room temperature, or ½–1 hour if the pack is placed in a bowl of cold water.
© 1978 Mary Norwak estate. All rights reserved.