Pear Heaven
Help...Please. My husband brought home a gift from a patient the other day: approximately 15 pounds of wild pears. In two plastic sacks.
While I became a wizard at plum jelly years back, I have no idea where to start with these. I am afraid they will turn before I can do something with them.
I have googled pear preserves, but the process seems a little - I don't know - MUCH for someone as lazy as I am.
Other than making pears with cheese and vinegar - FOUR AT A TIME - I don't know what to do. All of my canning supplies were given away when we moved to the Edge of The Great Woods.
I own pots and pans, 2 hand peelers, much sugar...and I have arthritis.
HELP!
posted by rennratt at 5:56 PM
7 Comments:
Pears with cheeese and vinegar.
I've never heard of that, but send me five gallons, STAT. Sounds dee-lish.
Hope I didn't make you angry.
You didn't make me angry at all.
Well, you could always use some of them for mulch. Sounds like you're going to have plenty of leftovers...
As for your comment on my blog--while I have been to Southpoint, my last visit was around Xmas time last year. So it wasn't me that you saw in the store! (but I think it's very sweet that you imagine seeing me in places!)
I had an old friend (no deceased) who made the best pear preserves ever. They were manna from heaven. And it is labor intensive - but SO worth it.
pearsauce.
like applesauce.
cut 'em. cook 'em, slam 'em through a food mill and freeze multiple baggies of lucious peary goodness.
do I have to tell you EVERYTHING? :>
I agree...pearsauce...except don't even bother with the foodmill unless you want REALLY smooth sauce...go for the chunky...cube, cook with just a little water and sugar, and mash with potato masher...freeze in ziploc containers or bags.
Pear crumble - like apple crumble, only better.
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