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Alt. Uses for Belgian Pears in Syrup?
Sat 18-Dec-10
7:25 am
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irridium
Nottingham, England

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I've made about 10 jars of this back in Sept. but I found them too sweet for my liking. At the time, I kept on drinking the moreish syrup whilst it was still cooking, but since opening a jar a month ago, I think it matured into a much more sweeter and sickly taste. Is there a way of my using this for something I can bake like for a cake, or tart or something? I'm gifting homemade jams and chutneys to family an alt. to not buying gifts this year, but i'm not sure whether they'd like the pears as well. i wouldn't want them to throw it out as it's not to their taste.

 

Can anyone suggest anything for me in order to salvage my over-sweet pears??!

thanks,

brenxx

Sat 18-Dec-10
9:04 am
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devongarden
Devon, UK

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I'd try them with ice cream, I think, and see what you think. If it works you could label it appropriately. I do wonderful spiced pears in vinegar to go with cold meat, but would have to look up the recipes and see if it looks like boiling them with some cider vinegar would cut the sweetness.

Sat 18-Dec-10
10:53 am
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KateUK
uk

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When serving grate some lemon zest into the syrup-add some juice too, that should help. Also if you use the pears with another fruit- very tart cooking apples for instance- in something like a crumble  the sauce will be the sweetener for all the fruit instead of sugar.

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 19-Dec-10
10:28 pm
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Shereen
Near Belfast, Northen Ireland

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Could you use them in baking? I've eaten this pear cake (made by a friend) and it was delicious. It was even more delicious warmed up for breakfast the next morning.

Tue 21-Dec-10
8:41 am
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irridium
Nottingham, England

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thanks for the suggestions about counteracting the sweetness with lemon juice, and for using in crumbles and cake. i'll try them out. smile

Tue 28-Dec-10
10:10 pm
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mrsmortis

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If you were adding lemon or cooking apples to counteract the sweetness they'd probably make a good pancake filling too. Roll on Shrove Tuesday whistle

Wed 29-Dec-10
8:15 pm
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mike.
Coventry

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We made a pear syllabub on boxing day. We layered a bowl with sponge cake, put some sliced poached pears on top, then topped with a mixture of cream/creme fraiche/sugar/lemon juice+zest/wine from the pear poaching. It might be worth trying.

Pear SyllabubImage Enlarger

Visit my blog for food, drink, photography and hamsters.

Thu 30-Dec-10
7:41 pm
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veronica
France

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They are nice with something quite smooth and bland. I have served them alongside panna cotta or crème caramel, or diced as a topping for rice pudding, as well as the easy option (ice cream). Bit surprised you find them sweet, mine are still quite sharp. But perhaps it depends on the pears.

Fri 31-Dec-10
10:13 pm
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Suz
Los Angeles, California

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That's looking good Bobquail!

Life is uncertain ………… eat dessert first!

Thu 6-Jan-11
11:18 am
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seth
lincolnshire fens

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irridium said:

 

 

Can anyone suggest anything for me in order to salvage my over-sweet pears??!

thanks,

brenxx

Serve on Waffles with Moules garnish with Mayo. Serve with Chips and Sprouts (pickling optional ) sprinkle with chocolate , Voila Belgian national dish !        runaway

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