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DIR Return to: Fruit!!!
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#Post#: 1453--------------------------------------------------
Pears!!
DIR By: Hummingbird
Date: August 13, 2013, 5:43 pm
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Pear Preserves
Ingredients:
4 1/2 quarts (18 cups) peeled, seed removed, and chopped small
hard unripe pears
2 t cinnamon
1 t nutmeg
16 oz can crushed pineapple (2 small cans)
4 cups white sugar
2 cups brown sugar
3 T lemon juice
Lemon juice for chopping
Directions:
Chop pears, placing them into water with lemon juice to keep
from turning brown.
Drain once chopped.
In a large stock pot, place half the pears, sprinkle with half
the sugar, half the spices and half the pineapple. Repeat with
remaining halves.
Refrigerate over night. The next day juice will have
accumulated.
Add lemon juice. Simmer until pears are soft and sauce is at
desired thickness. Stir occasionally, more often toward the
end. This will take between 2 and 4 hours. If pears are ready
and sauce has not thickened as desired, remove some juice and
add 2 tablespoons of corn starch. Mix and then return to pot to
thicken.
Place in sterilized jars and water bath can for 15 minutes.
#Post#: 1454--------------------------------------------------
Re: Pears!!
DIR By: Hummingbird
Date: August 13, 2013, 5:48 pm
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Makes about 4 cups
On the gift card that she encloses with these preserves, food
editor Kristine Kidd tells her friends to spread the pear butter
on toast, French toast or pancakes or to heat it and spoon it
over vanilla ice cream. If you want to omit the canning process,
go ahead: The butter can be stored in the refrigerator up to two
weeks.
Ingredients
4 pounds Bartlett pears (unpeeled), cored, cut into 1-inch
chunks
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 cups sugar
4 orange slices
1 lemon slice
4 whole cloves
1 vanilla bean, split lengthwise
1 cinnamon stick
1/2 teaspoon ground cardamom
Pinch of salt
Preparation
Combine pears, wine and lemon juice in heavy large saucepan.
Cover and simmer until pears are soft, pushing unsubmerged pears
into liquid occasionally, about 25 minutes. Force through food
mill or coarse sieve to remove pear peel. Transfer to processor
and puree.
Return puree to heavy large sauce-pan. Add remaining
ingredients. Stir over low heat until sugar dissolves. Increase
heat to medium and boil gently until mixture thickens and mounds
slightly on spoon stirring often, about 50 minutes.
Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter
into hot canning jar, filling only to 1/4 inch form top.
Immediately wipe rim, using towel dipped into hot water. Place
lid on jar; seal tightly. Repeat with remaining jars.
Arrange jars in large pot. Add boiling water to pot so that at
least 1 inch of water covers tops of jars. Cover pot and boil
rapidly 15 minutes. Remove jars from pot. Cool to room
temperature. Press center of each lid. If lid stays down, jar is
sealed. (If lid pops up, store butter in refrigerator.) Store in
cool dry place up to 1 year. Refrigerate after opening.
#Post#: 1455--------------------------------------------------
Re: Pears!!
DIR By: Hummingbird
Date: August 13, 2013, 5:52 pm
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Pear-Cranberry Chutney!!
Ingredients
4 cups diced, peeled pears
1 cup dried cranberries (such as Craisins)
1 cup sugar
1 cup apple cider vinegar
½ teaspoon coriander, ground
Tips & Notes
You can also use this fruity relish as a sandwich spread, a
dipping sauce on a cheese plate or even to wake up your chicken
salad.
Instructions
1.Combine in a saucepan and cook over low heat until pears
start to soften.
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