I am about to be innundated with a tree full of what I believe are Seckel pears. Recipes and ideas?
- Thread starter dawn_mo
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melissa-dallas
Well-known member
Pear Preserves! Almost like caramel candy. (m)
My dad can sit and eat them right out of the jar and polish off a pint of them.
My dad can sit and eat them right out of the jar and polish off a pint of them.
What a wonderful problem! T&T recs Pickled Pears, Pear Butter to preserve
Pear syrup and pear vinegar are two other ideas for this bumper crop- but here are two of my favorite canning ideas:
Pickled Pears
from Mariel Dewey
4 doz small pears, firm and ripe
1 tbsp mixed pickling spice
1 tsp whole cloves
1" piece of ginger root (optional but tasty)
1 lemon, thinly sliced
1 c brown sugar, packed
2 c granulated sugar
2-1/2 c water
1-1/2 c white vinegar
Peel pears, leave stems intact. If pears are large, cut into quarters. Tie pickling spices, cloves and ginger root in a small cheesecloth bag. Put all the ingredients except the pears in a kettle and bring to a boil. Reduce heat and simmer for five minutes. Add the pears to the syrup, a layer at a time, and cook gently until tender, about 15 minutes. Carefully remove pears from syrup and set aside. Repeat layering of pears in syrup until all pears are cooked. Return all the cooked pears to the syrup. cover the kettle and let stand in a cool place for 12-18 hours. Pack pears into hot, sterilized pint jars. Remove spice bag from syrup. Heat syrup to boiling and pour over pears, leaving 1/4" head space. Seal and process pint jars 15 minutes in boiling water bath with at least 2" of water over the top of the jars. Cool, tighten lid rings and let "cure" for at leat a week before opening.
Pear Butter
Mariel Dewey
Wash, quarter and core unpeeled pears. Place in a heavy kettle with just enough water to prevent scorching. Cook until soft, drain and press through a food mill.
For 16 c of pear puree, add 1 c cider vinegar, 4 c brown sugar, 4 c granulated sugar, 4 tsp ground cinnamon or 3-4 sticks cinnamon. Cook slowly, stirring frequently until thick- about 2 hours. Don't try to hurry the process or you will burn it. You can also put the mixture in a roasting pan in a 275 degree oven and stir occasionally. When pear butter is thick, pack in hot, sterilized jars and seal. Note: I can the butter in a hot water bath.
Pear syrup and pear vinegar are two other ideas for this bumper crop- but here are two of my favorite canning ideas:
Pickled Pears
from Mariel Dewey
4 doz small pears, firm and ripe
1 tbsp mixed pickling spice
1 tsp whole cloves
1" piece of ginger root (optional but tasty)
1 lemon, thinly sliced
1 c brown sugar, packed
2 c granulated sugar
2-1/2 c water
1-1/2 c white vinegar
Peel pears, leave stems intact. If pears are large, cut into quarters. Tie pickling spices, cloves and ginger root in a small cheesecloth bag. Put all the ingredients except the pears in a kettle and bring to a boil. Reduce heat and simmer for five minutes. Add the pears to the syrup, a layer at a time, and cook gently until tender, about 15 minutes. Carefully remove pears from syrup and set aside. Repeat layering of pears in syrup until all pears are cooked. Return all the cooked pears to the syrup. cover the kettle and let stand in a cool place for 12-18 hours. Pack pears into hot, sterilized pint jars. Remove spice bag from syrup. Heat syrup to boiling and pour over pears, leaving 1/4" head space. Seal and process pint jars 15 minutes in boiling water bath with at least 2" of water over the top of the jars. Cool, tighten lid rings and let "cure" for at leat a week before opening.
Pear Butter
Mariel Dewey
Wash, quarter and core unpeeled pears. Place in a heavy kettle with just enough water to prevent scorching. Cook until soft, drain and press through a food mill.
For 16 c of pear puree, add 1 c cider vinegar, 4 c brown sugar, 4 c granulated sugar, 4 tsp ground cinnamon or 3-4 sticks cinnamon. Cook slowly, stirring frequently until thick- about 2 hours. Don't try to hurry the process or you will burn it. You can also put the mixture in a roasting pan in a 275 degree oven and stir occasionally. When pear butter is thick, pack in hot, sterilized jars and seal. Note: I can the butter in a hot water bath.
dawn_mo
Well-known member
I know it is a wonderful problem, but the tree is really loaded with a lot of fruit...
I was hoping someone had made fruit leather or some other unusual items that do not come to my mind. Thank you for the recipes, I will definitely give them a try. The pears I have are quite small, so they should pickle nicely.
I have plums, peaches, apples and crabapples coming up soon, so I am going to have to get a handle on all this fruit. I know, I know, but the quantity is overwhelming. (smile)
I was hoping someone had made fruit leather or some other unusual items that do not come to my mind. Thank you for the recipes, I will definitely give them a try. The pears I have are quite small, so they should pickle nicely.
I have plums, peaches, apples and crabapples coming up soon, so I am going to have to get a handle on all this fruit. I know, I know, but the quantity is overwhelming. (smile)
dawn_mo
Well-known member
I am not sure...
it is a smallish, elongated dark purple. So far they are not very sweet. We moved on to this property about a year ago, so I am not sure what types of fruit we have. I need to make a trip to the Farmer's Market, with samples in hand. Maybe on Saturday. I am not even sure that the pears I have are Seckels. We shall soon find out.
it is a smallish, elongated dark purple. So far they are not very sweet. We moved on to this property about a year ago, so I am not sure what types of fruit we have. I need to make a trip to the Farmer's Market, with samples in hand. Maybe on Saturday. I am not even sure that the pears I have are Seckels. We shall soon find out.
A yummy/easy plum torte from JadaOre
Plum Torte
from Cooking for Comfort by Marian Burros JadaOre
3/4 cup granulated sugar plus 1 or 2 Tbsp
1/2 cup unsalted butter
1 cup unbleached all-purpose flour, sifted
1 tsp baking powder
2 eggs
pinch salt
24 halves pitted Italian (aka prune or purple) plums
1 tsp cinnamon
vanilla ice cream - optional
Arrange a rack in the lower third of the oven. Preheat the oven to 350.
In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs and salt and beat to mix well.
Place in a 9 or 10" ungreased (I lightly oil) springform pan. Cover the top with the plums skin side down. Mix the cinnamon with the 1 or 2 Tbsp sugar and sprinkle over the top.
Bake for 40 to 50 min or until a toothpick inserted in center comes out clean. Cool to rm temp or serve warm with ice cream.
Note from recipe author: Torte may be frozen for several months, if well-wrapped. To serve, return to rm temp and reheat in oven at 300 till warm.
Note from Jada: If I'm in the mood for crumbles, I add this topping. Just omit the cinn and sugar topping called for in torte recipe and sprinkle this on top of the fruit instead.
1/2 cup brown sugar
1 1/4 cup flour
1+ tsp cinnamon
1 cube butter, melted
Mix first three ingredients, add melted butter, sprinkle whatever you can resist eating on top of the fruit and bake as directed.
Plum Torte
from Cooking for Comfort by Marian Burros JadaOre
3/4 cup granulated sugar plus 1 or 2 Tbsp
1/2 cup unsalted butter
1 cup unbleached all-purpose flour, sifted
1 tsp baking powder
2 eggs
pinch salt
24 halves pitted Italian (aka prune or purple) plums
1 tsp cinnamon
vanilla ice cream - optional
Arrange a rack in the lower third of the oven. Preheat the oven to 350.
In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs and salt and beat to mix well.
Place in a 9 or 10" ungreased (I lightly oil) springform pan. Cover the top with the plums skin side down. Mix the cinnamon with the 1 or 2 Tbsp sugar and sprinkle over the top.
Bake for 40 to 50 min or until a toothpick inserted in center comes out clean. Cool to rm temp or serve warm with ice cream.
Note from recipe author: Torte may be frozen for several months, if well-wrapped. To serve, return to rm temp and reheat in oven at 300 till warm.
Note from Jada: If I'm in the mood for crumbles, I add this topping. Just omit the cinn and sugar topping called for in torte recipe and sprinkle this on top of the fruit instead.
1/2 cup brown sugar
1 1/4 cup flour
1+ tsp cinnamon
1 cube butter, melted
Mix first three ingredients, add melted butter, sprinkle whatever you can resist eating on top of the fruit and bake as directed.
)Good! I'll bring a truckload of salmon. We're going dip netting this weekend. Just haul them up
in a net. It's actually lots of hard work hauling those big guys up on the beach or into the boat. It's my first time to actually do it. Limit is 20 per person for subsistence, residents only.
in a net. It's actually lots of hard work hauling those big guys up on the beach or into the boat. It's my first time to actually do it. Limit is 20 per person for subsistence, residents only.