My pear tree is loaded. I am going to can some plain in light syrup, but I am looking for interesting jams, chutneys and other ideas, to make use of the bounty.
Any ideas?
Any ideas?
Pears!
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Pear doesn't make a great jam so I'd recommend using them for chutney instead. There's plenty of recipes on t'internet. Choose one with plenty of spice to give it some kick and have with pork or blue cheese. Yummy
Originally Posted by Shrike:
“Perry?
Pear and ginger jam is nice - I've not got a recipe though.”
“Perry?
Pear and ginger jam is nice - I've not got a recipe though.”
I may have to go the perry route. I used to brew beer, but I gave it up when I started storing more than drinking. Still, that's an option.
I do have a pear and ginger jam recipe. So that's a possibility.
Originally Posted by hobbes:
“Pear doesn't make a great jam so I'd recommend using them for chutney instead. There's plenty of recipes on t'internet. Choose one with plenty of spice to give it some kick and have with pork or blue cheese. Yummy”
“Pear doesn't make a great jam so I'd recommend using them for chutney instead. There's plenty of recipes on t'internet. Choose one with plenty of spice to give it some kick and have with pork or blue cheese. Yummy”
Chutney is definitely on the list. I made peach the last time, but I'm not up to my neck in peaches this year.
Can make a nice wine with pears as well. Seeing the title, I was pondering if this was about availability because I don't often see decent pears in supermarkets.
Originally Posted by phepia:
“Freeze some? Makes a great crumble”
“Freeze some? Makes a great crumble”
I sometimes stew 'em up with raisins and spices to have with my porridge over winter.
My Dad used to have load of pear trees I've never liked them but would freeze them (stuff peeled and cored pears in a container and top up with sugar syrup). These did either cold or warmed up with custard, cream, evap, ice cream. Or could be used for crumble, pie or upside down pudding. Some were used for home brew pear wine is pretty good.
My freezer is allocated for other things, so I am looking for preserving recipes. I hauled the scale downstairs yesterday. I've picked eighty pounds of fruit, and not even got the ladder out yet.
Yipe. At least they store well in a cool room, and those that don't will be happily eaten by ths chickens!
Yipe. At least they store well in a cool room, and those that don't will be happily eaten by ths chickens!
Much as I don't want to deprive your chickens, is there any food bank or other charity that might like some pears?
Originally Posted by Shrike:
“Much as I don't want to deprive your chickens, is there any food bank or other charity that might like some pears?”
“Much as I don't want to deprive your chickens, is there any food bank or other charity that might like some pears?”
Food banks around here take non perishible foods. We have neighbours and coworkers who we will offload some onto, I need to put food up for the winter. Some I will can plain. Somw will get sauced. I was looking for some ideas outside of my own cookbooks to expand the variety on the shelves.
Originally Posted by maggie thecat:
“My pear tree is loaded. I am going to can some plain in light syrup, but I am looking for interesting jams, chutneys and other ideas, to make use of the bounty.
Any ideas?”
“My pear tree is loaded. I am going to can some plain in light syrup, but I am looking for interesting jams, chutneys and other ideas, to make use of the bounty.
Any ideas?”
Nigel Slater has a great recipe for baked pears with honey, and I think coriander seeds, freezes really nicely, as long as its not over cooked. Check which spice just in case I've got it wrong
Originally Posted by maggie thecat:
“ I was looking for some ideas outside of my own cookbooks to expand the variety on the shelves.”
“ I was looking for some ideas outside of my own cookbooks to expand the variety on the shelves.”
Something I've always wanted to try is making fruit leather-
https://en.wikipedia.org/wiki/Dried_...910349398).jpg
They're the rolls on the left. Had it in the US and fun to chew on, or use in desserts. I had intended using some to make shoes stuffed with fruit & cream, but somehow ate it all before I could try that.
http://www.simplyrecipes.com/recipes...fruit_leather/
If it's really dry, it's quite tough & chewy but keeps longer. For making a shoe or more.. sensible bowl, having more moisture would prolly help with the eating.
Originally Posted by Jellied Eel:
“Something I've always wanted to try is making fruit leather-
https://en.wikipedia.org/wiki/Dried_...910349398).jpg
They're the rolls on the left. Had it in the US and fun to chew on, or use in desserts. I had intended using some to make shoes stuffed with fruit & cream, but somehow ate it all before I could try that.
http://www.simplyrecipes.com/recipes...fruit_leather/
If it's really dry, it's quite tough & chewy but keeps longer. For making a shoe or more.. sensible bowl, having more moisture would prolly help with the eating.”
“Something I've always wanted to try is making fruit leather-
https://en.wikipedia.org/wiki/Dried_...910349398).jpg
They're the rolls on the left. Had it in the US and fun to chew on, or use in desserts. I had intended using some to make shoes stuffed with fruit & cream, but somehow ate it all before I could try that.
http://www.simplyrecipes.com/recipes...fruit_leather/
If it's really dry, it's quite tough & chewy but keeps longer. For making a shoe or more.. sensible bowl, having more moisture would prolly help with the eating.”
Leathers were a popular snack food back when I was a kid. Much less likely to be bruised to a gooey mess than fresh fruit in a brown paper lunch bag . I was planning on putting the dehydrator to work anyway. This is a good idea. Thanks!
I don't know if this would work, but I had a similar problem with plums last year, and Nigel Slater has a wicked recipe for Chinese-style plum sauce. It is fab, and can be used as a condiment, a dip or a marinade. I opened a fresh bottle last week, so it keeps very well.
I wonder if it would be worth a try with pears?
https://www.theguardian.com/lifeands...r-plum-recipes
I wonder if it would be worth a try with pears?
https://www.theguardian.com/lifeands...r-plum-recipes
As a one off treat with any leftover pears.
Peel a pear and slice in thin strips, upright, top to bottom,
Arrange on a plate with similar slivers of pecorino cheese.
Drizzle with a light clear honey, preferably acacia.
A delicious starter for your guests or for a light lunch for yourself.
Mind you, with all your pears though you would have to invite the entire county!
Peel a pear and slice in thin strips, upright, top to bottom,
Arrange on a plate with similar slivers of pecorino cheese.
Drizzle with a light clear honey, preferably acacia.
A delicious starter for your guests or for a light lunch for yourself.
Mind you, with all your pears though you would have to invite the entire county!
An update. So far we have put a couple of gallons of pear pulp in the freezer (I got sick over the weekend and my other half doesn't can.) But I have made pear chutney, pear butter with maple and vanilla, pear butter with rum and cinnamon, pear and roasted garlic preserves, fig and pear jam.
On tap are pear marmalade (with limes and crystalised ginger) pear butter with oranges and star anise.
After that I may finally do some straight up pears in light syrup.
And then start in on the figs ...
On tap are pear marmalade (with limes and crystalised ginger) pear butter with oranges and star anise.
After that I may finally do some straight up pears in light syrup.
And then start in on the figs ...
Do a swap with MissDeeBlue and make some pear infused vodka
If I had thought of it earlier in the season, I might have taped bottles over the forming pears and then filled them with spirits. Someone does (did, it's been a while since I saw it) eau d'vie that way, and it was fabulous.
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