If you still have pears, you can chop them into small chunks and dehydrate them for later use. I use mine in my stuffing.
Traditional Pear Wine
1 gallon water
5 lbs very ripe pears
1 lb raisins
2 lbs ultra fine sugar
1 ½ teaspoons acid blend
½ teaspoon pectic enzyme
1 teaspoon yeast nutrient
1 package wine yeast
In a large pot, boil the water. Chop the pears and place in your primary fermentation container. Add sugar and citric acid to the container. Pour boiled water over the pears and stir until sugar has dissolved. Allow it to cool to room temperature. Add the pectic enzyme and rest the liquid for 1 day.
Add yeast and yeast nutrient, cover, place in warm, dark location. Stir once a day for a full week. Rack in your secondary fermentation container. Seal with the airlock. Rack into your bottles after 3 months. Allow it to rest for 1 year.
Freezer Pear Pie
4 cups, washed, peeled and sliced pears
3 tablespoons tapioca
1 cup white sugar
1/4 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon absorbic acid
Mix the absorbic acid with sugar. Mix all ingredients together.
Line an 8 inch pie plate with heavy foil, extending it 5 inches beyond the rim. Add the filling.
Loosely cover lining foil . Freeze until firm. Once firm, remove from pie plate and wrap tightly. Return frozen filling to freezer.
To prepare pie for baking; prepare a two crust pastry. Line a 9 inch pie plate with your pastry. Remove the freezer wrap from the frozen shaped pie filling. Place in your pastry . Dot with 1 tablespoon butter, sprinkle with cinnamon. Place top crust and finish pie as usual.
Bake at 350F for approximately 1 hour or until syrup boils with heavy bubbles.
Pear Bread
3 fresh pears
1/2 cup oil
1 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup walnuts, chopped
Preheat oven to 350F
Wash, pare, halve and core pears. Chop coarsely to make 1 cup. In large bowl, beat oil and sugar until well blended. Beat in eggs, one at a time. Add the sour cream and the vanilla.
Sift together the flour, salt, soda, cinnamon and nutmeg, beat into the oil-sugar mixture until well blended. Add the nuts and pears, mix well.
Spoon into well-greased 9 x 5-inch loaf pan. Bake 1 hour, or until toothpick comes out clean. Cool in pan for 10 minutes. Turn out and cool on a wire rack.
Pear Cupcakes
4 cups fresh pears (cored and roughly chopped)
1 cup walnuts (chopped)
1 cup granulated sugar
3/4 cup brown sugar
3 cups unbleached flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp kosher salt
3 eggs, beaten1
1/2 cup olive oil
1 tsp vanilla
Glaze:
1 cup powdered sugar
3 tbsp unsweetened cocoa powder
2 tbsp melted butter
3-4 tbsp boiling water
1/8 tsp instant coffee crystals
Combine the pears, both sugars and walnuts in a medium sized bowl. Allow it to stand about an hour.
Preheat oven to 350 F.
Line cupcake pan with paper liner are, grease the cups very well.
In a separate bowl, sift together all the remaining dry ingredients. Add this to the pear mixture and stir until just combined. Add eggs, oil, and vanilla and stir until combined. Do not over mix.
Fill cups until even with the top.
Bake 30-35 minutes until tester inserted in center of cupcakes comes out with only a few crumbs stuck to it.
Remove from pan and cool on a wire rack.
Whisk together all the glaze ingredients until smooth and shiny. Place a dollop of glaze on the tops of each cupcake.
I could go on and on, with what you can do for pears. But I think this is the end for now.
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Showing posts with label pears. Show all posts
Showing posts with label pears. Show all posts
Friday, October 17, 2008
Thursday, October 16, 2008
You will need, Jam, Jelly, Butter and Ketchup
No commentary today, just the facts ma'am.
Pear Butter
9 cups of pears, washed, peeled and chopped
6 cups of sugar
juice of a lemon or and juice of 1 orange and the peel
Cook pears over a medium heat with some water to prevent sticking, until soft. Run pears through a food mill. Return to cleaned pan, add sugar and juice. Cook over a low heat, uncovered, until think enough that it will hold up a wooden spoon.
Vanilla Pear Jelly
8 large 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. Place in pot and pour water to barely cover pears. Boil uncovered for 35-45 minutes. Fruit should look translucent. Strain the juice through a double layer of cheesecloth or use a jelly bag. Do not Squeeze, or the juice will become cloudy.
Sterilize jars.
Heat 3-1/2 cups of the pear juice (don't have enough? you can add as much as 1/2 cup water), add the vanilla and pectin. Bring to a boil, add the sugar. Bring back to a boil, until the sugar is completely dissolved and you are at a hard boil (hard boil means you can not stir it down) about 10 - 20 minutes.
You should begin to see the mixture thicken on the back of a wooden spoon and form 2 side-by-side droplets at this point.. Turn the heat down and skim off the foam. Return to a boil for another five minutes. Using the "spoon test", the jelly should be thick enough to "sheet" in small waves on the back of your spoon.
Pour into sterilized jars and add lids. B-w bath for 5 minutes .Makes 6 to 7 (8 ounce) jars.
Spiced Pear Jam
8 cups peeled finely chopped ripe pears (about 5 1/2 lb.)
4 cups sugar
1 teaspoon ground cinnamon (or more according to your taste)
1/4 teaspoon ground cloves
Place all the ingredients to a dutch oven.
Bring mixture to a boil, stirring constantly.
Reduce heat and simmer, stirring frequently, for 2 hours or until thickened.
Sterilize jars
Skim off foam with a metal spoon.
Pour immediately into hot jars, leaving 1/4 inch head space.
Remove any air bubbles and wipe jar rims.
adjust lids
Process in a b-w bath for 10 minutes.
Makes 5 half pints
Pear Ketchup
1 Tbsp. unsalted butter
2 pears, peeled, cored, and cut into 1-inch chunks
1 Tbsp. finely minced cooking onion
½ tsp. kosher salt
1/8 tsp. freshly ground white pepper
4-inch sprig of fresh rosemary, leaves only, very finely minced
2½ Tbsp. pear vinegar
1 tsp. raw sugar
1 large star anise
1 small bay leaf
In a small frying pan over medium heat, melt butter and saute the pears for 2 minutes. Add onion and continue sauteing for an additional 5 to 7 minutes or until the pears have softened but not turned color.
Remove from the heat allow to cool. Place the cooled pears in a food processor with salt, pepper, rosemary, vinegar, and sugar, puree. Return the mixture to the frying pan, add the star anise and bay leaf. Simmer for 5 to 10 minutes, until the mixture thickens to the consistency of ketchup.
Remove the ketchup from heat and set aside to cool for 1 to 2 hours. Discard the bay leaf and star anise and taste--if the pears used were too sweet, you may want to add another ½ tablespoon of vinegar.
You can keep refrigerated for 6 weeks and frozen for 6 months. This recipe only makes 3/4 cup of ketchup.
I wonder what will happen tomorrow.
Pear Butter
9 cups of pears, washed, peeled and chopped
6 cups of sugar
juice of a lemon or and juice of 1 orange and the peel
Cook pears over a medium heat with some water to prevent sticking, until soft. Run pears through a food mill. Return to cleaned pan, add sugar and juice. Cook over a low heat, uncovered, until think enough that it will hold up a wooden spoon.
Vanilla Pear Jelly
8 large 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. Place in pot and pour water to barely cover pears. Boil uncovered for 35-45 minutes. Fruit should look translucent. Strain the juice through a double layer of cheesecloth or use a jelly bag. Do not Squeeze, or the juice will become cloudy.
Sterilize jars.
Heat 3-1/2 cups of the pear juice (don't have enough? you can add as much as 1/2 cup water), add the vanilla and pectin. Bring to a boil, add the sugar. Bring back to a boil, until the sugar is completely dissolved and you are at a hard boil (hard boil means you can not stir it down) about 10 - 20 minutes.
You should begin to see the mixture thicken on the back of a wooden spoon and form 2 side-by-side droplets at this point.. Turn the heat down and skim off the foam. Return to a boil for another five minutes. Using the "spoon test", the jelly should be thick enough to "sheet" in small waves on the back of your spoon.
Pour into sterilized jars and add lids. B-w bath for 5 minutes .Makes 6 to 7 (8 ounce) jars.
Spiced Pear Jam
8 cups peeled finely chopped ripe pears (about 5 1/2 lb.)
4 cups sugar
1 teaspoon ground cinnamon (or more according to your taste)
1/4 teaspoon ground cloves
Place all the ingredients to a dutch oven.
Bring mixture to a boil, stirring constantly.
Reduce heat and simmer, stirring frequently, for 2 hours or until thickened.
Sterilize jars
Skim off foam with a metal spoon.
Pour immediately into hot jars, leaving 1/4 inch head space.
Remove any air bubbles and wipe jar rims.
adjust lids
Process in a b-w bath for 10 minutes.
Makes 5 half pints
Pear Ketchup
1 Tbsp. unsalted butter
2 pears, peeled, cored, and cut into 1-inch chunks
1 Tbsp. finely minced cooking onion
½ tsp. kosher salt
1/8 tsp. freshly ground white pepper
4-inch sprig of fresh rosemary, leaves only, very finely minced
2½ Tbsp. pear vinegar
1 tsp. raw sugar
1 large star anise
1 small bay leaf
In a small frying pan over medium heat, melt butter and saute the pears for 2 minutes. Add onion and continue sauteing for an additional 5 to 7 minutes or until the pears have softened but not turned color.
Remove from the heat allow to cool. Place the cooled pears in a food processor with salt, pepper, rosemary, vinegar, and sugar, puree. Return the mixture to the frying pan, add the star anise and bay leaf. Simmer for 5 to 10 minutes, until the mixture thickens to the consistency of ketchup.
Remove the ketchup from heat and set aside to cool for 1 to 2 hours. Discard the bay leaf and star anise and taste--if the pears used were too sweet, you may want to add another ½ tablespoon of vinegar.
You can keep refrigerated for 6 weeks and frozen for 6 months. This recipe only makes 3/4 cup of ketchup.
I wonder what will happen tomorrow.
Wednesday, October 15, 2008
Pear Busters
With a combined experience of 350 years in apricot dancing, your hosts use their past experiences to sort out the truths of the pears.
Today on Pear Busters, we received a letter from Holly. She was amazed to hear that a man had turned a pear into Ice Cream. I think it is plausible, but the only way to find out for sure is to Bust Pears!
We tried various techniques, from pushing and pulling, to biting and creaming, but the results were never what we had hoped for. The pears turned out to be nothing but frozen clumps. Then, last night we were watching Pear Week, on the Neophyte Channel, and the episode of When Pears Attack made things click. I mean this wouldn't be an episode of Pear Busters if we didn't find our own way of busting this pear.
Here's what we discovered. . .
Canned pears make and excellent sorbet!
Ginger Pear Sorbet
1 jar pear halves
1/4 cup sugar
2 tablespoons lemon juice
1/8 teaspoon ground ginger
Drain the pears. Reserve 1 cup of the syrup, set pears aside.
In a small saucepan, bring the sugar and reserved syrup to just a boil. Remove from the heat and allow to cool.
Using a blender, process the pears, lemon juice and ginger until smooth. Add in the cooled syrup, cover and process until pureed smooth. Pour into an 11-in. x 7-in. dish. Cover and freeze for 1-1/2 to 2 hours or until only partially frozen. Return the mixture to the blender, process until smooth. Place in a freezer container. Cover tightly and freeze for at least 3 hours. Remove from the freezer 20 minutes before serving.
Makes 3 cups
We also discovered that you can use the pear raw.
Brandy Pear Sorbet
3/4 cup apple juice
1/2 cup sugar
5 pears
1/2 cup apple juice
3 tablespoons brandy
heat the 3/4 cups apple juice with sugar in a Small sauce pan, bring to just a boil. Remove from heat and allow to cool. Wash, peel and quarter pears. Puree the pears with the 1/2 cup apple juice and brandy. Pour cooled syrup over the puree and process until well combined. Place in a freezer container, cover and freeze for 2 hours. Reprocess in the blender. Refreeze.
Makes 8 cups
Hope you are enjoying Pear Week on the Neophyte Channel. Coming up. . . "I would say he was yea big." "NO! DON'T GO THAT WAY!" "I never saw it comin'. It was just, oh goodness, there. ya know." "Never saw anything like that before." "Today we will find him, and prove he really does exist."
Today on Pear Busters, we received a letter from Holly. She was amazed to hear that a man had turned a pear into Ice Cream. I think it is plausible, but the only way to find out for sure is to Bust Pears!
We tried various techniques, from pushing and pulling, to biting and creaming, but the results were never what we had hoped for. The pears turned out to be nothing but frozen clumps. Then, last night we were watching Pear Week, on the Neophyte Channel, and the episode of When Pears Attack made things click. I mean this wouldn't be an episode of Pear Busters if we didn't find our own way of busting this pear.
Here's what we discovered. . .
Canned pears make and excellent sorbet!
Ginger Pear Sorbet
1 jar pear halves
1/4 cup sugar
2 tablespoons lemon juice
1/8 teaspoon ground ginger
Drain the pears. Reserve 1 cup of the syrup, set pears aside.
In a small saucepan, bring the sugar and reserved syrup to just a boil. Remove from the heat and allow to cool.
Using a blender, process the pears, lemon juice and ginger until smooth. Add in the cooled syrup, cover and process until pureed smooth. Pour into an 11-in. x 7-in. dish. Cover and freeze for 1-1/2 to 2 hours or until only partially frozen. Return the mixture to the blender, process until smooth. Place in a freezer container. Cover tightly and freeze for at least 3 hours. Remove from the freezer 20 minutes before serving.
Makes 3 cups
We also discovered that you can use the pear raw.
Brandy Pear Sorbet
3/4 cup apple juice
1/2 cup sugar
5 pears
1/2 cup apple juice
3 tablespoons brandy
heat the 3/4 cups apple juice with sugar in a Small sauce pan, bring to just a boil. Remove from heat and allow to cool. Wash, peel and quarter pears. Puree the pears with the 1/2 cup apple juice and brandy. Pour cooled syrup over the puree and process until well combined. Place in a freezer container, cover and freeze for 2 hours. Reprocess in the blender. Refreeze.
Makes 8 cups
These all can be placed into your 1/2 pint jars to be frozen. Just leave 1/2 inch head space.
So is this Pear Busted? Nope, Sorbeted!
Hope you are enjoying Pear Week on the Neophyte Channel. Coming up. . . "I would say he was yea big." "NO! DON'T GO THAT WAY!" "I never saw it comin'. It was just, oh goodness, there. ya know." "Never saw anything like that before." "Today we will find him, and prove he really does exist."
Tuesday, October 14, 2008
Got Pears?
I have a trunk loaded down with hard pears. And as sore as I seem to be this morning, a sarcastic, whoopee!
Today we will start simple, and hopefully get increasingly creative with our pears throughout the week. Oh yes my friends, you are entering PEAR WEEK! Some material may not be suitable for children under the age of 14.
When Pears Attack.
Phelan was a stay at home mom. Making a living writing about the thing she loved the most, pears. Her research took her out to her squatter's mother's boyfriend's house, Where a hard pear tree stood alone. It's branches reaching down, yearning to devour all that might creep under it. Phelan has spent many years studying the pear, and felt confident that she could handle what laid ahead. Little did she know that this pear tree harbored ill will toward the homesteader.
She calmly walked up to the tree, making pear soothing noises, something that only a handful of people in the world are able to master. She reached up to pluck one of the many pears, when. . . OH THE HUMANITY.
Hey there folks, looking to know about Salmon and how to cook it up? Well have I got a deal for you. For only $19.99 Gina will show you how. Not available in stores, so order now by going to Woman Not Dabbling in Normal.
Phelan, a writing homesteader, reached up to pluck the pear from the tree. It snapped off gently, but sent a ripple throughout the branch. An avalanche of pears came down on her head. The pear tree was set in motion, his revenge began. Luckily for us, Phelan was so use to the migraines, that a little bonk on her head did nothing to deter her. She spoke to the pear tree in his native tongue, words that we can not repeat here on daytime television. Then set herself in motion to remove the trees weapon of choice. She threw them into her trunk, and removed them from the scene. Hoping that this would save any future traveler harm. She brought the pears home, where she could study them further. The first thing she discovered was that they could be caned in a simple syrup.
Hello ladies. Have you ever wondered how you could truly send your man into a frenzy? I bet you have. The cooks on All Foods Natural wondered the same thing. If you are female, and at least 18 years of age, you too can have the secret to a man's desire. For only $19.99, You can have Just for the Ladies. Act now, supplies are limited.
With the pears now in her laboratory, Phelan set to work to discover their secrets. Simple syrup seemed to be the easiest and quickest way to pacify the trees weapons.
4 cups water or juice
2 cups sugar
yields 5 cups thin syrup
Wash the pears, cut them in half or in quarters. Core them (stems removed), use some lemon juice the keep their color true. Pack into pint or quart jars, pour boiling syrup over them, leaving 1/2 inch head space. Adjust lids. Process in a B-W Bath (boiling water bath) 20 minutes for pints, 25 minutes for quarts.
With this first step in the research, Phelan came to discover that these canned pears make excellent pear pudding later on.
Are you prepared for PEAR WEEK!
Today we will start simple, and hopefully get increasingly creative with our pears throughout the week. Oh yes my friends, you are entering PEAR WEEK! Some material may not be suitable for children under the age of 14.
When Pears Attack.
Phelan was a stay at home mom. Making a living writing about the thing she loved the most, pears. Her research took her out to her squatter's mother's boyfriend's house, Where a hard pear tree stood alone. It's branches reaching down, yearning to devour all that might creep under it. Phelan has spent many years studying the pear, and felt confident that she could handle what laid ahead. Little did she know that this pear tree harbored ill will toward the homesteader.
She calmly walked up to the tree, making pear soothing noises, something that only a handful of people in the world are able to master. She reached up to pluck one of the many pears, when. . . OH THE HUMANITY.
Hey there folks, looking to know about Salmon and how to cook it up? Well have I got a deal for you. For only $19.99 Gina will show you how. Not available in stores, so order now by going to Woman Not Dabbling in Normal.
Phelan, a writing homesteader, reached up to pluck the pear from the tree. It snapped off gently, but sent a ripple throughout the branch. An avalanche of pears came down on her head. The pear tree was set in motion, his revenge began. Luckily for us, Phelan was so use to the migraines, that a little bonk on her head did nothing to deter her. She spoke to the pear tree in his native tongue, words that we can not repeat here on daytime television. Then set herself in motion to remove the trees weapon of choice. She threw them into her trunk, and removed them from the scene. Hoping that this would save any future traveler harm. She brought the pears home, where she could study them further. The first thing she discovered was that they could be caned in a simple syrup.
Hello ladies. Have you ever wondered how you could truly send your man into a frenzy? I bet you have. The cooks on All Foods Natural wondered the same thing. If you are female, and at least 18 years of age, you too can have the secret to a man's desire. For only $19.99, You can have Just for the Ladies. Act now, supplies are limited.
With the pears now in her laboratory, Phelan set to work to discover their secrets. Simple syrup seemed to be the easiest and quickest way to pacify the trees weapons.
4 cups water or juice
2 cups sugar
yields 5 cups thin syrup
Wash the pears, cut them in half or in quarters. Core them (stems removed), use some lemon juice the keep their color true. Pack into pint or quart jars, pour boiling syrup over them, leaving 1/2 inch head space. Adjust lids. Process in a B-W Bath (boiling water bath) 20 minutes for pints, 25 minutes for quarts.
With this first step in the research, Phelan came to discover that these canned pears make excellent pear pudding later on.
Are you prepared for PEAR WEEK!
Tuesday, September 05, 2006
It's all about the frogs
My middle child turned 5 years-old on labor day. What better way to celebrate than with frogs! Of course he loves frogs, so we stuck with that theme.
I made a Devil's food cake topped with white chocolate almond frosting. Using black colored gel piped icing my husband drew out the frog, log and flies. I couldn't draw a stick figure if it saved my life. I used green decorator piped frosting to fill in the frog, and crushed walnuts for the log. Click link if you want the recipes.
We had a great time, and even allowed the birthday boy to start a small camp fire {that boy loves fire}
Our strawberry popcorn harvest has come in. The early rains cause some of them to mold, so it is a small harvest {that and my husband tilled under our white popcorn} Even with the small crop, we still get to enjoy warm popcorn on a snowy night.
The decorative sunflowers that I did NOT plant a few years ago, has over ran my peppers. We removed a half acre of these renegade flowers in the spring, but my husband thought to leave a row as a wind block. I did ask him if he remembered how these things grow and that they were too close to the peppers. When will he remember I am right?
I finished up my pear project this weekend. Pear Preserves, and pear Jam. I made a mistake on the pear jam {will post that tomorrow}
The preserves were easier than I thought they would be. More waiting than cooking.
We also opened up a jar of the pizza sauce I canned. It turned out great. Everyone was happy with it. I must say that I can't help but smile when I taste the "fruits" of my labor that have turned out so well. It's called pride, something that anyone that knows my life history, knows I have had little of.
I have also been listening to gun fire the past few days. I need to check if hunting season has opened, or if I have poachers roaming the roads.
I made a Devil's food cake topped with white chocolate almond frosting. Using black colored gel piped icing my husband drew out the frog, log and flies. I couldn't draw a stick figure if it saved my life. I used green decorator piped frosting to fill in the frog, and crushed walnuts for the log. Click link if you want the recipes. We had a great time, and even allowed the birthday boy to start a small camp fire {that boy loves fire}
Our strawberry popcorn harvest has come in. The early rains cause some of them to mold, so it is a small harvest {that and my husband tilled under our white popcorn} Even with the small crop, we still get to enjoy warm popcorn on a snowy night.
The decorative sunflowers that I did NOT plant a few years ago, has over ran my peppers. We removed a half acre of these renegade flowers in the spring, but my husband thought to leave a row as a wind block. I did ask him if he remembered how these things grow and that they were too close to the peppers. When will he remember I am right?
I finished up my pear project this weekend. Pear Preserves, and pear Jam. I made a mistake on the pear jam {will post that tomorrow}
The preserves were easier than I thought they would be. More waiting than cooking.We also opened up a jar of the pizza sauce I canned. It turned out great. Everyone was happy with it. I must say that I can't help but smile when I taste the "fruits" of my labor that have turned out so well. It's called pride, something that anyone that knows my life history, knows I have had little of.
I have also been listening to gun fire the past few days. I need to check if hunting season has opened, or if I have poachers roaming the roads.
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