Newburgh Orchard Group

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Gerben de Vries

NOG Secretary,


Newburgh Road,



KY14 7BT


Apple Day 27/10

We will be holding our first Apple Day on Saturday October 27th from 12.00 to 5pm in the Parish Church Hall and grounds (Cupar Road). This will be to celebrate Newburgh's centuries-old heritage of apple growing, and there will be apple-based produce and home baking for sale along with recipes, participative Apple Art, blind fruit tasting, a fruit display and a fruit quiz, plus tea, coffee, cakes and biscuits. Admission will be free.There will also be a demonstration of apple pressing to make apple juice, using only the apples we have in stock. (Please do not bring apples for juicing: another date may be arranged for that)"

Poires pochées au vin rouge (pears in red wine)

This is a recipe for cooking pears, or for pears which are too hard for eating. It makes a delicious, spicy dessert which is best cold and will keep in the fridge for a day or two.

 3 medium-sized hard pears
 1/3 litre (nearly half a bottle) of cheap red wine
 The zest of one orange
 One stick of cinnamon or a dessertspoonful of powder
 One clove
 Two dessertspoonfuls of honey
 One teaspoonful of vanilla essence


1 Pour the wine into a medium sized stainless steel saucepan.
 2 Remove the zest of the orange using a potato peeler.
 3 Add the zest and the spices to the wine and heat it gently
 4 When the wine is warm add the honey and stir in.
 5 Peel the pears and cut them into quarters, removing the stems and cores.
 6 Put the pear quarters into the wine and simmer gently for about 20 minutes, allowing the steam to escape. The pears will turn deep crimson.
 7 Test the pears with the point of a kitchen knife. When they do not resist the knife they are ready.
 8 Tip everything into a casserole dish, cover, cool and keep in the fridge until the following day.
 9 Serve with the wine sauce and fresh cream or plain yogurt. Délicieux!