View allAll Photos Tagged Raspberry
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For ANSH #9. A whole fruit plus a half or slices of the same fruit.
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My camera is in a kind of Nikon hospital for a little surgery since two weeks.
So I need some consolation from the archive.
I remember that these raspberries were so tasty!
Recipe here: cook-photodiary.blogspot.com/2014/03/Cheesecake-with-rasb...
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Raspberries for Justin and Aidan.... he wanted to eat these berries before I even tried to take a photograph but I've convinced him not to eat it until I take a shot at it. Sharpen, little... I mean very little crop and USM.
Strobist: 2 SB Nikon SB-600 on umbrella. One at 6ft high angled at 45 degrees facing down and other at around 3ft high facing at 90 degrees from left side. Fired at manual setting 1/16th power. Triggered with Nikon CLS.
Taken on September 6, 2010 at the Sharon Audubon Center in Sharon, Connecticut, USA--a luscious, ripe raspberry. Time for a few more summer memories before fall closes in!
My raspberries, organically grown in a forest near the Patagonian mountain range (Cordillera Argentina). I select them to produce several homemade fine products, such as jam or marmalade, liquors, sweet sauce and the outstanding raspberry vinegar. Villa La Angostura, Neuquén, Patagonia Argentina.
Mis frambuesas, producidas en forma orgánica en el bosque cordillerano y que uso como materia prima para elaborar diversos productos artesanales como dulces, al naturar, licores, salsa y el inigualable vinagre de frambuesa. Villa La Angostura, Neuquén, Patagonia Argentina.
Fresh raspberries are so good. These one's bought at Ferndale Farmer's Market as I bicycled through on my way from Bellingham to Vancouver, July 30 2011. Riding my well tuned bike feels good also. Just got some work done at a bike shop. Feels comparable to getting a massage riding on a well toned machine with brand new tires, good bearings and new drive train. The weather was choice also.
Food engages all the senses. Make a photograph of food that causes our mouth to water or pucker. Get the viewer engaged.
Camera: Nikon D7000
Lens: 18-105mm
Filter: DHG Achromat Macro-200 (+5)
Flash: Nikon SB700
F: 5.6
S: 1/100
ISO: 800
INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
3 firm ripe pears, peeled, cut into 1/2-inch slices
1 tablespoon lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
3 tablespoons Pillsbury BEST® all-purpose flour
1 cup fresh raspberries, or frozen whole raspberries without syrup, partially thawed
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon sugar
DIRECTIONS
1. Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
2. In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
3. Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
4. Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired, serve with vanilla ice cream.