| T O P I C R E V I E W |
| frannie |
Posted - Oct 14 2010 : 10:44:12 PM
i have been given a basket full of pears and i will have access to many more. i have only eaten pears raw, and very little experience with that, could you girls help me out with recipes and suggestions.
i dont have a clue what to do with so many pears.
thansk so much!
love
frannie in texas
home of "green"crafts,
where no scrap is left behind
(http://abunnystale.wordpress.com/)
www.angeltree.etsy.com
check out the farm at:
www.localharvest.org/farms/M24434 |
| 19 L A T E S T R E P L I E S (Newest First) |
| applesaucemom |
Posted - Oct 22 2010 : 4:43:08 PM
Denise, I'm so thrilled that you bookmarked me! Thank you!!!!
my blog: www.applesaucemom.blogspot.com |
| frannie |
Posted - Oct 21 2010 : 7:31:58 PM
THANKS once again for all the great tips and recipes. i am hoping that friday will be the day for me to have my way with some of these pears and make some pear butter or crumble or some such delicacy. i will report back to ya, and once again thanks so much for all the help.
love
frannie in texas
farmgirl sister#807
home of "green"crafts,
where no scrap is left behind
(http://abunnystale.wordpress.com/)
|
| SusanScarlet |
Posted - Oct 21 2010 : 7:06:00 PM
Pear Butter from Ball Blue Book. Uses lots of pears and tastes great. Yields about 8 half-pint jelly jars.
6 to 7 pounds pears (about 20 medium), 4 cups sugar, 1 teaspoon grated orange peel, 1/2 teaspoon nutmeg, 1/3 cup orange juice. Wash, care, peel and slice pears. Combine pears and 1/2 cup water. Simmer until pears are soft. Process in food processor or food mill (but don't liquefy). Measure 2 quarts of pulp.
Combine pear pulp and sugar in large saucepan and stir until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon. Stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling water bath.
Yum |
| violetrose |
Posted - Oct 21 2010 : 5:28:02 PM
Fran, I made Cinnamon Pears this year for the first time, they are very yummy and look "festive"!
I peeled and cut up the pears, put them into a light to medium syrup (made with sugar and water) and cooked them for quite awhile. My pears don't get soft when cooked. Then I put them into canning jars (I used jelly size). However this is how I layered them: I put a small spoon of cinnamon red hots in the bottom of the jar, added some pears and juice, then another layer of cinnamon red hots, more pears and juice and topped it off with a few cinnamon red hots. Covered the pears and candy with the syrup, put the tops on and processed using a hot bath to seal them.
They come out a pretty pink color and are yummy!
Just a hint: all cinnamon red hots are not created equal - the ones at our Dollar store are white inside and they would not give you the color that is so pretty!
Hope this helps!
Hugs, Ruth
Farmgirl Sister # 1738
God loves each one of us as if there were only one of us!
St. Augustine |
| applesaucemom |
Posted - Oct 19 2010 : 1:12:57 PM
Thanks ladies I am enjoying the journey.There will be more fantastic stuff on the way!
my blog: www.applesaucemom.blogspot.com |
| frannie |
Posted - Oct 19 2010 : 11:55:56 AM
sharon, thanks so much for sharing. this recipe sounds great.
i will be trying it.
love
frannie in texas
home of "green"crafts,
where no scrap is left behind
(http://abunnystale.wordpress.com/)
www.angeltree.etsy.com
check out the farm at:
www.localharvest.org/farms/M24434 |
| jill skane |
Posted - Oct 19 2010 : 07:51:57 AM
Sharon, thankyou for sharing your vanilla pear jelly, just starting out canning and this sounds yummy, I am going to try it.
Jill Lillian |
| Calicogirl |
Posted - Oct 19 2010 : 07:43:12 AM
Hi Frannie :)
Here is a favorite at our home and it makes lovely gifts :) Oh, and your kitchen will smell wonderful :)
Vanilla Pear Jelly
8 large, ripe Anjou pears, stemmed and blossom
ends removed, then quartered with peel left on
2 tablespoons vanilla extract
3 1/2 cups cane sugar
1 (1.75 ounce) box powdered pectin
Wash fruit. Adjust enough water to barely cover pears in a large saucepan or kettle. Boil uncovered for 35-45 minutes. Fruit should look translucent. Strain juice through a double layer of cheesecloth or a jelly bag. Do not try to hurry this by squeezing the fruit or the juice will become cloudy. The peel helps give the juice a pale yellow color.
Heat 3 1/2 cups of the pear juice (if you don't have enough juice, you can add as much as 1/2 cup water), add the vanilla and the pectin. Bring to a boil and add the sugar. Boil until the sugar is dissolved and the boiling mixture cannot be stirred down (about 10 - 20 minutes) You'll begin to see the mixture thicken on the back of a wooden spoon and form 2 side-by-side droplets at this point.. Turn down the heat, skim off the foam, and bring to a boil for another five minutes. Using you "spoon test", the jelly should be thick enough to "sheet" in small waves on the back of the spoon.
Pour into sterilized jars and add lids. You may want to boil the filled jars for another five minutes after the lids have been put in place. You'll know either way if the seal has been made by placing your finger in the center of the cooled lid. If it doesn't spring back, the jar has been sealed. You may also recognize the "pop" during the cooling process, which signals that the seal has been made. Store in a cool, dry place.
Makes 6 to 7 (8 ounce) jars.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| levisgrammy |
Posted - Oct 19 2010 : 03:46:49 AM
I finally made it to your blog! I left you a comment. I will be bookmarking for sure.
Wonderful recipes too!
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
|
| frannie |
Posted - Oct 18 2010 : 11:00:07 PM
rebekah, i was able to join your blog, looking forward to following your journey with food.
love
frannie in texas
home of "green"crafts,
where no scrap is left behind
(http://abunnystale.wordpress.com/)
www.angeltree.etsy.com
check out the farm at:
www.localharvest.org/farms/M24434 |
| levisgrammy |
Posted - Oct 18 2010 : 4:44:59 PM
blogger seems to be having maintenance issues right now so I can't get to your blog. I will check it as soon as I can though!
Pear crumble sound delicious. ;)
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
|
| frannie |
Posted - Oct 18 2010 : 09:36:10 AM
i love your blog, rebekah. would love to join it but i cant seem to get my google account to recognize me, ugh. anyway thanks for sharing that recipe with me.
love
frannie in texas
home of "green"crafts,
where no scrap is left behind
(http://abunnystale.wordpress.com/)
www.angeltree.etsy.com
check out the farm at:
www.localharvest.org/farms/M24434 |
| applesaucemom |
Posted - Oct 18 2010 : 06:46:32 AM
I actually make a pear crumble. I use my apple crumble recipe but just replace the apples with pears. It comes out really good. Pictures are on my blog: www.applesaucemom.blogspot.com. (Depending on the sweetness of the pears, you might have to lessen the sugar a little bit with my recipe)
my blog: www.applesaucemom.blogspot.com |
| frannie |
Posted - Oct 17 2010 : 4:22:04 PM
i am not a pear person, but my dh is. but we have so many pears that i wanted some recipes that we cut "put up" or freeze or gift.
thanks for these suggestions and please keep them coming.
love
frannie in texas
home of "green"crafts,
where no scrap is left behind
(http://abunnystale.wordpress.com/)
www.angeltree.etsy.com
check out the farm at:
www.localharvest.org/farms/M24434 |
| levisgrammy |
Posted - Oct 17 2010 : 05:29:59 AM
I always can them whenever I get the chance. We love them just in juice for dessert. I have heard of pear crisp but have never tried it. Would love a recipe for it if someone has one they would be willing to share.
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
|
| Roxy7 |
Posted - Oct 16 2010 : 6:48:50 PM
Caramel pears. Pear vanilla jam. I love fresh pears! |
| frannie |
Posted - Oct 16 2010 : 11:12:43 AM
thanks ann and jonni, that should get me started. i am dehydrating some of the pears today and will probably make some pear butter. i would love that recipe jonni, can you email or post it. whichever you prefer.
love
frannie in texas
home of "green"crafts,
where no scrap is left behind
(http://abunnystale.wordpress.com/)
www.angeltree.etsy.com
check out the farm at:
www.localharvest.org/farms/M24434 |
| Simply Ann |
Posted - Oct 16 2010 : 09:02:03 AM
We had a pear tree in the back yard of the house I grew up in and my Mom would use pears as she did apples. She would can pear sauce, make pear pie, pear crisp. She also made a grilled pear and swiss cheese sandwich on dark rye bread.
There is no set path, follow your heart stay the course. |
| FebruaryViolet |
Posted - Oct 15 2010 : 07:09:44 AM
I have a recipe (at home) for mulled pear wine, Frannie. Uses quite a bit of pears and it's a great gift. Takes a bit of time to "mull" but with age, is wonderful and you won't have to eat them!!!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
