ISO: ISO What to do with disappointing case of pears????

In Search Of:
M

music-city-missy

Well-known member
I got a case of pears last night at Costco that were so beautiful and smelled so fragrant that I just knew they were going to be wonderful - WRONG! I have to find a way to use them to keep DH from killing me for buying a case.

 
Can them as pickles or spice them . . .

You could also make pear butter, but you should try canning them in chunks in heavy gently spiced syrup.

If they are really ripe you will get lucky and you will be able to peel them by dropping them in boiling water for 30-45 seconds then putting them into ice water. Peels will strip right off.

You could make pear upside-down cake or poach them in redwine.

If they are really bad, run them down the garbage disposal, and tell the husband that you ate too many of them so you gave them to friends. . . smileys/wink.gif

 
Pears are terrific because you don't have to peel them. So it's easily fixed.

There's a whole thread on pears in here. BUt first, try Judy's pear cake.

Pear & Pecan Cake

2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Pecans/Walnuts --chopped

Preheat oven to 350̊F .

Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.

Stir in pears and nuts. Pour batter into prepared pan.

Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.


Judy in Mass

My notes: I sub dark rum for the water and to keep up with the Caribbean flavour of the rum, I don’t stop grating at ½ t. of nutmeg. I love both.

I bake it in a bundt pan for 50 minutes.

I keep it wrapped tightly in the frig for 2 weeks minimum before eating.

 
T&T Watercress, Pear & Walnut Salad- this is delicious and your sad pears will be fine in it

WATERCRESS, PEAR AND WALNUT SALAD
(serves 6)

3Tbsp apple cider vinegar
4 tsp Dijon mustard
1 Tbsp honey
3/4 cup vegetable oil
1 tsp poppy seeds

2 large bunches watercress, trimmed
2/3 cup walnuts, toasted and chopped
2 pears, peeled and diced

whisk vinegar, mustard and honey in a small bowl to blend. Gradually whisk in the oil. Mix in poppy seeds. Toss watercress and walnuts in large bowl with a little dressing. Do the same with the pears in a separate bowl. Divide the salad among 6 plates. Spoon pears on top of salads.

 
I can relate. I just bought a bag of apples that looked great...REC: Chile Pear Relish

one bite and they are mealy, acccckkkkkkkkkkkkkk!
so, I am going to make apple sauce or butter with them. I made some delicious jam, using apples, pears and peaches. Maybe get a headstart on some holiday gifts? I just remembered this recipe. I am sure you could freeze it or can it. I haven't made this yet, but it sounds delicious. Also you could make a pear chutney that would be tasty, add some dried cranberries or cherries to it along with raisins. Here are a few to get you started!

* Exported from MasterCook *

Chile Pear Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Formulating Recipes

Amount Measure Ingredient -- Preparation Method

2 1/2 pounds fresh pears, peeled, cored and -- finely slice
1 cup brown sugar -- firmly packed
3/4 cup cider vinegar
5 tablespoons water
3 tablespoons onion -- chopped
1 teaspoon salt
1 teaspoon chile powder
1/4 teaspoon ground cumin
2 tablespoons pimento -- chopped
4 tablespoons chopped green Anaheim chiles
1 serrano or jalapeno chile, seeded and -- finely chopped

Place all ingredients in a heavy saucepan; stir to blend. Cover and cook the mixture over low heat for 30 minutes. If liquid has evaporated, add an additional 1/4 cup water. Uncover and continue cooking for about 25 minutes or just until the mixture has thickened, stirring frequently. Serve cold. Keeps well in the refrigerator.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Pear Relish

Recipe By :Southern Sideboards - Junior League of Jackson,MS
Serving Size : 1 Preparation Time :0:00
Categories : 092197 Canning, Preserves, Etc.
Pickles & Relishes

Amount Measure Ingredient -- Preparation Method12 pounds hard pears -- about 40
peeled,cored, and quartered
4 green peppers -- seeded & quartered
2 pounds onions -- peeled & quartered
5 cups white vinegar
4 cups sugar
2 1/2 tablespoons salt
2 tablespoons whole mixed pickling spice
2 tablespoons turmeric

Run pears, onions and peppers through food grinder. Drain off all liquid.
Combine vinegar, sugar, salt, pickling spice and turmeric. Boil 10
minutes. Add pears, onions, and peppers. Boil 15 minutes. Spoon into
hot sterilized jars and seal quickly. This is very good with meats or
vegetables.
Yield: 8 or 9 pints.
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

PEAR VANILLA BUTTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient -- Preparation Method4 pounds bartlett pears
cored and cut into
1 inch chunks
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 1/2 cups sugar
1 4 inch vanilla bean
split
1 2 1/2 inch cinnamon stick
1 lemon slice
1/8 teaspoon salt
2 tablespoons Cognac

Combine pears with wine and 2 tablespoons lemon juice in heavy medium saucpan. Cover and simmer until pears are soft, pushing into liquid occasionally, about 20 minutes. Force mixture through medium disc of food mill to remove peel. Transfer to processor and puree until smooth.Cook pear puree, sugar, vanilla bean, cinnamon, lemon slice and salt in heavy medium saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon, stirring frequently, about 40 minutes.Discard vanilla bean, cinnamon and lemon
slice. Stir in remaining 1 tablespoon lemon juice and Cognac. Spoon butter into hot jar to 1/4 inch from top. Immediately wipe rim using towel dipped in hot water. Place lid on jar; seal tightly. Repeat with remaining jars. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil rapidly 15 minutes.Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place for up to 1 year. after opening. (If lid pops up, store butter in refrigerator.

- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Pear Crisp

Recipe By :from Von's Select, Sept/Oct 1998/Janie
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Pies

Amount Measure Ingredient -- Preparation Method4 medium-size (about 2 1/4 lb. total)
d'Anjou or Bartlett pears -- peeled, cored, and
sliced
1 t. ground cinnamon
1/4 t. ground nutmeg
1 t. lemon juice
1/2 c. water
1 c. sugar
1/4 c. all-purpose flour
1/2 c. butter or margarine -- (1/4 lb.)
Whipping cream (optional)

1. Place pears in a greased 8-inch square baking pan. Sprinkle with cinnamon, nutmeg, lemon juice, and water; mix lightly.
2. In a medium-size bowl, mix sugar and flour. In a blender or food processor, add butter and pulse, or with a pastry blender or two knives cut in butter, until mixture resembles coarse crumbs. Evenly scatter crumbs over pear mixture.
3. Bake at 350 degrees F until fruit is tender when pierced and crust is lightly
browned, about 1 hour. Offer cream to pour over individual portions.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Hot and Sweet Pears

Recipe By :World Wide Web Recipes/Moyn
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method2 cups water
2 cups apple juice or additional water
1 1/2 cups white vinegar
1 cup sugar
2 tsp hot sauce -- or to taste
1 tsp salt
12 whole cloves
4 cinnamon sticks
1 lime -- thinly sliced
10 fresh pears such as Anjou -- Bartlett, or
Bosc,cored and cut into 8 wedges (10 to
12)
1 cup raisins

Combine the water, apple juice, vinegar, sugar, hot sauce, and salt in a large pot. Tie the cloves, cinnamon sticks, and lime in a cheesecloth bag and add it to the pot. Bring the mixture to a boil over high heat. Reduce the heat and simmer covered for 10 minutes.
Add the pears and raisins and cook covered until the pears are translucent but still firm, about 10 minutes. Discard the cheesecloth bag and let the pears cool to room temperature in the liquid before refrigerating. The flavors will improve after a couple of days. Will keep for several weeks tightly covered and refrigerated.
Makes about 2 quarts.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Apricot-Jalapeno Jelly

Recipe By :Nancy Gerlach
Serving Size : 6 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies

Amount Measure Ingredient -- Preparation Method1/2 cup jalapeno peppers -- seeded and deveined
1 large red bell pepper -- seeded and deveined
2 cups cider vinegar
1 1/2 cups dried apricots -- chopped
6 cups sugar
3 ounces liquid pectin
4 Drops red food color

Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water-bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol.
IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference.



- - - - - - - - - - - - - - - - - - -

 
If the pears are not good, I'd be worried about the end results with the food you make with them, so

take them back to Costco. I would not bother with them.

 
Thanks for the ideas... Karen you are sort of right but...

they aren't just terrible but I think they are over-ripe and not good to just eat so something like the salads probably are not what I need to do with these. They didn't have any crunch and they weren't dripping with juice like I thougth they might do. They were a little 'mealy' if that makes sense. The pear butter or the cake or relish I think will turn out fine - I just can't decide which to make now.

 
you should take the unused portion back to Costco. They

are really good about returned items. Maybe we passed each other and did not even know it! I am in there at least twice a week if not more

 
Music City Missy! . . . Many good pears ARE NOT supposed to crunch!. . .

A regular bartlett, if perfect should be aromatic, juicy and buttery to the mouth when you eat it.

If they are "mealy " as you say, the pears were probably refrigerated too long, too cold.

Were they brown in the center? If so, take them back.

And any way, if they are not good as they are take them back, please! All too many people put up with poor fruit from various stores, and if enough people too the bad stuff back maybe growers would start growing better stuff.

And one last thing--The only pears that should crunch are the oriental pears.

There is nothing more glorious than a perfectly ripe comice pear, sweet, dripping with juice and almost literally melting in the mouth. But a good bartlett can be a pretty close substitute--and a whole lot cheaper if you can find a good one!

 
If you have a recipe for Tarte Tatin, try subbing pears for apples. Good pears are so hard to find

When I need them I buy twice as many as I need, knowing some of them won't be any good. I think they pick them so early that they rot before they have time to ripen.

But a good pear is priceless, so I guess it's worth the trouble.

 
Crunch was the wrong term...

I know that Asian are really the only ones with crunch but it was the best think I could think of at the time - there was just something not right with the texture. I've had every kind of pear before and never any like this. I made the cake above and it turned out very nice - cooked you can't tell and I am fine with that.

 
HA - got you beat - at least 4 times a week....

so much they KNOW me which scares the bejevers out of my husband. I know they are good about taking things back but I just hate to because I feel I am partially to blame - I think I picked a case that was too ripe - they were so fragrant more than the other cases.

 
You must log in or register to reply here.
Back
Top