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Glut of pears..help needed
Sun 27-Sep-09
11:01 pm
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marchandoj
Cork, Ireland

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Sat 25-Oct-08
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I have been kindly given many many pears and urgently need to come up with a way of using then up. I was hoping that someone here would have some interesting ideas how to use then up....all ideas very welcome
Thanks Jane

Mon 28-Sep-09
5:08 am
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Michelle from Oregon
Oregon, USA

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Tue 22-Sep-09
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Hi Jane,

A very generous friend recently introduced me to a different preserve she called Pear Amber. Here is her recipe-

12 medium ripe pears, (8-1/2 pts)
 2 large oranges
 1 cup crushed pineapple    
 1 4 oz. bottle maraschino cherries. (I used some frozen pie cherries instead, just a little something for contrast)
  Sugar
 
Wash, peel and core pears. Dice the pears.   Wash, dice and grind two oranges with the rind and pulp from 1-1/2 of them.
 
Measure pears, oranges, pineapple and juice into kettle.  Add 3/4 cup sugar for each cup of pulp.  Stir and cover with towel or foil and let stand overnight.  (Seems like I just left it on the counter).
 
Next day, cook slowly until clear, 45 minutes to one hour.  Stir occasionally.  Add thinly sliced cherries.  Cook 5 minutes more. 
 
Put into jars and seal - makes about 6 pints.  Note:  This doesn't get as thick as jelly or jam, more like apple butter. Its wonderful to pour over ice cream, pound cake, french toast, pancakes, waffles, yogurt or whatever... 

It turned out like a apple butter consistancy, but tastes like marmalade. Its very good!

If you can't be a shining example, be a terrible warning!

Mon 28-Sep-09
9:35 am
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Danny
Scarborough, England
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Hi Jane – definitely transform some of your pears into one of the best desserts I have ever tasted: Belgian Pears. No alcohol although it tastes like it has some in. That will knock the socks off any guests for a special supper party. It’s bottled, so it lasts for ages.

Never knowingly underfed

Mon 28-Sep-09
12:19 pm
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KateUK
uk

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Pears can be made into chutney- any apple recipe, just substitute pears for most of the apples. Lovely.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Wed 30-Sep-09
5:49 pm
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jjt363
Normandy, France

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This is my favourite recipe for pears - and I'm lucky enough to have a walnut tree in the garden

Chunky Pear & Walnut Chutney

1.2kg /2½lb firm pears

225g/8oz tart cooking apples (but I just use whatever windfalls I have)

225g/8oz onions

450ml/¾pint cider vinegar

175/6oz sultanas

Finely grated rind & juice of 1 orange

400g/14oz granulated sugar

115g/4oz walnuts, roughly chopped

2.5ml/½tsp ground cinnamon

Peel & core fruit, chop into 2.5cm/1ins chunks, chop onions & put in preserving pan with the vinegar.

Slowly bring to boil, then simmer for 40 mins, till fruit soft, stir occassionally.

Meanwhile soak sultanas in orange juice.

Add sugar, sultanas, orange rind & juice to pan. Heat gently till sugar has dissloved, then simmer for 30 - 40 mins or until chutney is thick & no excess liquid remains. Stir frequently towards the end of cooking to prevent chutney sticking.

Gently toast walnuts in a non stick pan over a low heat for 5 mins, stirring frequently, until lightly coloured.  Stir into chutney with the cinnamon, then pour into warm, sterilized jars, cover and seal.

Store in a cool dark place & leave to mature for at least 1 month

DELISH!!!

Thu 1-Oct-09
12:51 pm
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Amanda
Mid-Devon

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Mon 28-Sep-09
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I love the sound of your pear & walnut chutney, jjt - walnuts have just been added to the shopping list!

Sat 3-Oct-09
9:27 am
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marchandoj
Cork, Ireland

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Thanks for these recipe ideas..I cannot decide whether to start the pear amber, or walnut chutney (or both!) today...I had a very late night last night (finished bottling at 4am) cos I made the Belgian Pear recipe Danny highlighted !!
They are sooooo yummy..thanks Danny http://www.cottagesmallholder.com/wp-content/forum.....-laugh.gif

If anyone has any other to die for recipes, i would be grateful

Jane

Sat 3-Oct-09
11:45 am
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fn
Newmarket
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Hi Jane

Our pear butter is great too - intense and consequently has a host of uses - pies, sauces, spoon over ice cream etc.

Fiona

Sat 3-Oct-09
7:24 pm
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Amanda
Mid-Devon

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Mon 28-Sep-09
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This afternoon I made jjt's Chunky Pear & Walnut Chutney and it is fabulous!  The only hiccup was that 40mins of simmering had to be extended to about 2hrs to achieve the right consistency and about 50% of the chunks became puree.  Not sure where I went wrong but next time I think I might ditch the first step of simmering just the fruit & onion in the vinegar.  Any advice ... anyone?!

Mon 5-Oct-09
10:30 pm
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jjt363
Normandy, France

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Hi Amanda

So glad you tried it.  I should perhaps have added some of my own notes to the recipe I posted which I just copied from  my preserving book.  Like you I found that I had to simmer the second stage for longer than the recipe stated and I admit I turned the heat up a bit as I was running late and needed to hurry it on. I did cut fairly large chunks  and it does puree down quite a bit but I thought that was normal with chutney. I don't think you went wrong at all.

I made it last year and it went down a storm with everyone I gave it to and I'll be making a second batch later this week to make such I end up with enough to last me!  I kept mine until Christmas to allow it to mature fully.

I made up another pear chutney last week, a very similar recipe but with no walnuts and using malt vinegar. I only had a bit of malt vinegar as I live in France and I can't find it over here, so I made up the quantity with cider vinegar. It took about 3¼ hours simmering before I got to the right consistency and it is very much darker than my other recipe. Recipe says leave for 3 mths so I can't wait for December!

Pear Chutney ( makes about 5lbs)

1.4kg/3lb pears peeled,cored and sliced (but I just chopped mine, failry chunky)

450g/1lb cooking apples,peeled,cored & chopped

225g/8oz seedless raisins,chopped

225g/8oz sultanas (I didn't have raisens so used 1lb sultanas)

450g/1ld onions, skinned & chopped

1.1ltr/2pints malt vinegar (Iused half malt, half cider vinegar)

450g/1lb demera sugar

1.25ml/ ¼tsp cayenne peppper

2.5ml/½tsp grated nutmeg

10ml/2tsp salt


Put all fruit & veg in a preserving pan, with the vinegar, sugar, spices and salt. Heat gently stirring till sugar dissolves.

Bring to the boil, then reduce heat & simmer gently, uncovered, for about 2½ hrs, stirring occasionally till mixture is thick & no excess liquid remains.

Spoon into preheated jars cover & seal in the usual way.

Wed 7-Oct-09
9:07 pm
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KateUK
uk

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I made some pear chutney this year- yes, took ages and was a bit chunky- pears seem to be able to be watery and solid at the same time. I think I have a  Christmas micemeat recipe that uses pears if you are interested.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Sun 22-Nov-09
10:28 pm
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marchandoj
Cork, Ireland

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Sat 25-Oct-08
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Hello all
I just wanted to say a big thank you for the recipe ideas and give you an update..
I had a dinner party last Friday night and To finish we had Belgian Pears (thanks Danny) with homemade Pannacotta..it was absolutely delicous...

I am just waiting for the Chunky Pear and Walnut Chutney to mature but had given it to a friend who could not wait and said it was deliccch!

Merci Jane

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