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Farm Kitchen:  An abundance of pears  |
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brightmeadow
True Blue Farmgirl
2045 Posts
Brenda
Lucas
Ohio
USA
2045 Posts |
 Posted - Sep 07 2006 : 7:45:33 PM
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OK, while I was at the farm over Labor Day weekend I picked two and a half bushels of pears. They were mostly just a little green, so I thought I would have some time before having to figure out what to do with all of them. But they are ripening rapidly in our garage!
This is going to be a problem soon, as the last two years I overpicked and then didn't use up the pears rapidly enough and my husband got mad and composted them all. This year I really want to use them, or at least most of them.
So far I have canned 5 quarts of pear halves and tonight I took 2 gallon baskets and peeled, cored, and quartered them to put in the slow cooker to make pear butter. I'm thinking I will make some pear chutney (I've never made chutney of any kind before) and I also found a recipe for pear mincemeat that sounds interesting.
But when I'm done with those two, and can another 5-7 quarts of halves or quarters in syrup, I'm still going to have a bushel and a half left!!!!
Anyone else have a favorite recipe they've tested and liked?
I found this recipe provided by Watkins (link in my signature line below, select recipes, and search for pears) There is a picture on the Watkins site that looks just luscious, but I'm pretty inept at getting pictures onto this board!
Pear Berry Tart
Ingredients
Crust:
1/2 cup/125 mL shortening
2 tbsp/30 mL butter
1-1/3 cups/325 mL flour
1/2 tsp/2.5 mL salt
1 egg yolk
2 tbsp/30 mL cold water
Filling:
1/2 cup/125 mL powdered sugar
1/2 cup/125 mL butter
1/4 cup/60 mL Watkins Vanilla Dessert Mix
2 eggs
1/2 tsp/2.5 mL Watkins Almond Extract
3 tbsp/45 mL flour
1/3 cup/80 mL ground almonds
5 fresh sliced, peeled pears (sprinkle with lemon juice to prevent turning brown)
1/2 cup/125 mL fresh blueberries or raspberries
2 cups/500 mL sliced strawberries
1 cup/240 mL raspberry preserves
Cooking Directions
Preheat oven to 350°F/180°C. Coat a 10-inch/25-cm pie plate or fluted flan tin with Watkins Cooking Spray.
Cut shortening and butter into flour and salt until particles are formed. Mix egg yolk with cold water and sprinkle into dry ingredients 1 tsp/5 mL at a time. Gather pastry into ball and roll out on lightly-floured surface. Line pie plate with crust. Set aside.
Beat butter and powdered sugar until fluffy. Add eggs, extract and Dessert Mix and beat about 2 minutes. Mix in flour and almonds. Spread mixture evenly over pastry crust. Layer sliced, peeled pears over batter and bake for 35-40 minutes or until light brown and firm to the touch.
Melt preserves in microwave for 1-2 minutes. When tart has cooled, carefully spread a thin layer of glaze over surface. Top with fresh sliced strawberries and blueberries, (or blackberries or raspberries). Glaze again.
Makes 8 servings.
(Do you think I could make these ahead and freeze them?)
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com, web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Sep 08 2006 : 09:20:06 AM
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Last year I made ginger-pear jam. It didn't set but it was really good. This year I'm just going to make it with pectin and throw some ginger in with it so that it will actually set up this time. I'm just no good at making jam without pectin.
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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DaisyFarm
True Blue Farmgirl
1646 Posts
Diane
Victoria
BC
Canada
1646 Posts |
Posted - Sep 08 2006 : 09:52:10 AM
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I can't seem to get the knack of it either Laura. I remember my grandma making jarred spiced pears with cloves and such and serving them with meat. They were good even as a dessert.
Di |
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BStein
True Blue Farmgirl
75 Posts
Barbara
Westerville
OH
75 Posts |
Posted - Sep 08 2006 : 10:53:32 AM
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| I would can the rest, provided you have jars. Can you ever have enough yummy pears in the middle of winter? Not me. |
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Sep 08 2006 : 12:01:13 PM
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Diane, that sounds delicious. I might try that. I'm working with some pears right now that I think might be a little too ripe for canning whole, but I bet a clove spiced pear sauce would be yummy too. And, I'm glad it's not just me that can't get the knack! I work up the courage to try again some time.
Barbara, you really can't have enough pears in winter. It's like sunshine in your mouth.
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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Tina Michelle
True Blue Farmgirl
6948 Posts
Tina
sunshine state
FL
USA
6948 Posts |
Posted - Sep 08 2006 : 2:53:31 PM
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I gathered some pears about 2 weeks ago and cooked them down with a bit of sugar and some cinnamon and a little sprinkling of ground clove. Wow did they turn out yummy.I didn't wind up with much..just 3 jars full, but they are good to top waffles off with. I still have a jar full to use this weekend for breakfast.I didn't measure anything, just eyeballed it.
~Seize the Day! Live, Love, Laugh~ |
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brightmeadow
True Blue Farmgirl
2045 Posts
Brenda
Lucas
Ohio
USA
2045 Posts |
Posted - Sep 08 2006 : 2:58:51 PM
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I put them in the crockpot overnight on low, per the recipe, and boy were they brown this morning! It was close to being a burned smell although there wasn't anything on the bottom of the pot. I turned it off and let it cool while I was at work. After work today, I drained the liquid out and put the pears through a strainer, now I'm cooking them on high for one hour per the recipe - but instead of 4 cups of sugar I'm using 1 cup of Splenda. I added some cinnamon and nutmeg per the recipe but the ginger you guys are mentioning sounds really good.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com, web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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SpinninJenny
Farmgirl in Training
12 Posts
Jennifer
Mansfield
GA
USA
12 Posts |
Posted - Sep 08 2006 : 6:24:24 PM
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My family always preferred pears to apples. When we have the time and pears to put up we do several things. We peel, core and slice and then do one of the following:
*cook in a skillet on the stove until almost tender, then add a couple of tablespoons butter and sugar to taste. Continue cooking a little longer until the sugar melts and just starts to carmelize. Remove from the heat immediately and serve with hot biscuits, over pancakes or cooled with ice cream. We even use this to make pear turnovers or fried pies.
*we make lots of pear butter, using a standard apple butter recipe.
*cook just a little and then cool completely. When cold, package into serving sizes for your family and freeze.
*use a dehydrator and make pear leather with any fruit leather recipe you prefer.
I have an antique apple peeler/corer/slicer that is great for pears. They sell similar peelers at www.lehmans.com
Jennifer in GA
The man who sets out to carry a cat by its tail learns something that will always be useful and which never will grow dim or doubtful. --
Mark Twain.
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Sep 08 2006 : 7:59:10 PM
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Tonight we had unexpected company and after a few beers I fried up some Italian sausage and just on a whim threw in some pears with them at the last minute. It was quite tastey.
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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brightmeadow
True Blue Farmgirl
2045 Posts
Brenda
Lucas
Ohio
USA
2045 Posts |
Posted - Sep 08 2006 : 9:41:51 PM
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I just finished putting up 6 pints of pears poached in honey/Splenda, 8 jars of pear jelly (Splenda/honey sweetener) and 4 jars of pear butter (also using Splenda for sweetener). Two gallons of pears equalled 4 8-oz jars of pear butter - it really cooked down. I may do some more as it was pretty easy in the crock pot.
Thanks for the suggestions, tomrrow I am going to do the mincemeat and chutney in pint jars (if I have any left!)
Jennifer, I have an apple peeler/corer/slicer and I didn't think it would work for pears - it can't be adjusted to not core or slice. I don't really like it because I think it slices too thin, I like my apples chunky. hmmm. time for a barter?
Is this the one that you have that works OK for pears? http://www.lehmans.com/shopping/product/detailmain.jsp?itemID=185&itemType=PRODUCT&iMainCat=701&iSubCat=703&iProductID=185 Lehman's is just over an hour from here, less if you speed. I spent 4 hours peeling & coring tonight, it might be worth the trip (if gas were just free...)
laura, the pears with sausage sounds really good.
I was looking through one of my cookbooks tonight and found a recipe for pear salsa - it has pears, green bell peppers, red bell peppers, and pickling spices. No tomatoes at all. Sounded interesting but I think I would want at least a few tomatoes? Unless this is to be served as a dessert?
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Sep 09 2006 : 06:42:07 AM
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I haven't had pear salsa, but I've had mango salsa. There were no tomatoes and it was delicious on tortilla chips.
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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brightmeadow
True Blue Farmgirl
2045 Posts
Brenda
Lucas
Ohio
USA
2045 Posts |
Posted - Sep 10 2006 : 2:31:04 PM
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The recipe I used for the pear Salsa was in the Ball Complete Book of Preserving - it's called peppery pear salsa. Laura, if not for your answer above I probably would have skipped over this one. It tastes wonderful! I'm so glad I did it. I made 6 pints.
Let's see, so far -
5 quarts of pears in honey/sugar syrup
6 pints of pears in honey/Splenda syrup
4 8oz jars of pear butter w/Splenda
6 8oz jars of pear jam (or cloudy jelly!) w/Splenda
6 pints pear salsa
5 pints pear mincemeat
That's just the pear stuff! I've been doing tomatoes and salsa too. I see jars in my dreams....
Right now I'm sterilizing pint jars for some corn relish - I picked the last of the corn today. I've got some Damson plums dripping their juice into the pot to make some jelly later. Then I'm done for tonight.
That will be the last of my pint jars unless I buy some more, except for 5 or 10 that are really old antiques. I haven't done the pear chutney I had planned yet, but since I'm out of jars I will have to decide what to do. I have lots of quart jars but I am hesitant to use them for much since it is just Ed and I at home any more, and I hate to have open jars of stuff that we don't use right away. Especially a quart jar of pear chutney! LOL...
I haven't canned this much in 15 years! Hope I use it all up! Or give it away!
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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Hideaway Farmgirl
True Blue Farmgirl
1553 Posts
Jo
Virginia
USA
1553 Posts |
Posted - Sep 13 2006 : 05:09:30 AM
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Brenda, it sounds like you might have a real good start on your Christmas gift list for this year. So mnay people appreciate home-made, canned, etc. product and fruit. A little baking closer to the holiday and you might be able to put together some really nice gift baskets, to give as personal gifts or to sell/auction off for charities, etc. Don't let all your hard work go to waste! I am enjoying reading your canning posts, just wish I had enough time to do the mass quantities that you do.
I have two pear trees that will be picked this coming weekend, so I may borrow some of your ideas! (Hey! Then I could get some of MY christmas gift shopping done.)
Jo
P.S. The Pear Tart recipe sounds very good; especially if it was adapted to use the dessert crust recipe for MaryJane's Budget Mix? |
Edited by - Hideaway Farmgirl on Sep 13 2006 05:10:33 AM |
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CabinCreek-Kentucky
True Blue Farmgirl
8529 Posts
Frannie
Green County
Kentucky
USA
8529 Posts |
Posted - Sep 13 2006 : 07:51:45 AM
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a gurlfren of mine who owns a darling shoppe picked lotsa' pears and sliced them and dehydrated them to 'decorate' autumn with .. she said they turned out wonderful! i'm gonna' try that little trick! xo
True Friends, Frannie
CABIN CREEK FARM
KENTUCKY
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Hideaway Farmgirl
True Blue Farmgirl
1553 Posts
Jo
Virginia
USA
1553 Posts |
Posted - Sep 13 2006 : 12:37:03 PM
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I found this recipe for Pear Spice - a code name for Pear Brandy, it would appear...
I am not sure what a seckel pear is, but worth a try for those leftover pears!
Pear Spice
1-1/2 lbs. small seckel pears, cut, cored, frozen
2 whole cloves
2 3" cinnamon sticks, broken
1 whole nutmeg, lightly grated
1 quart 80-proof brandy
simple syrup: 2 c. white granulated sugar to 1 c. water
The frozen pear pieces and the spices were put in a glass jar and covered with brandy. The nutmeg was removed after 24 hours, but the rest was left for 21 days and stirred each day. The solid material was strained out and squeezed through a fine nylon coffee filter and then strained through unbleached paper filters. A simple sugar syrup was then added to the proportions of 1 cup of syrup to 2 cups of liquor. The result was very smooth and sweet but not very interesting, with not enough pear flavor. It did get better with age, after about 6 months.
http://www.dragonbear.com/cordrec2.html
Jo |
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Farm Kitchen: An abundance of pears |
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An abundance of pears
