Cooking Pears?

[foamheart]

I have a 5 gal bucket full of cooking pears on the back porch. I would love to make jelly or preserves. They don't have much flavor nor are the too sweet, I assume this is a norm with coking pears.

Anyone have an experience with these? I know how to make jelly and preserves, I know about the ginger cinnamon and pineapple secrets, but I don't have experience with cooking pears. Would love some reassurance here.......LOL

 

[sfprankster]

Poach them in red wine.

Once the pears are cooked, the red wine poaching liquid makes an amazing caramel sauce. 

 

[chef jimmyj]

Do they hold their shape when cooked like, Bosc, Anjou or French Butter Pears? Or do they go to mush when cooked like Bartlett. If they are fairly mild in flavor, I am thinking they are Anjous or possibly Asian Pears. The rest have a pretty pronounced Pear flavor.

I have to jump on the Red Wine Poached band wagon. But I would take it one step futher, make the recipe into a chunky Preserve or a smooth Jam, an Adult Topping or Spread, if you will. The sweet Red Wine flavor with the spices really elevate the flavor of the Pear. My students always prepared RW Poached Pears (Anjou) as part of the Poaching segment of their classes., mostly because I like the way they taste...

I have my favorite recipe but my Wife would have to find the book, since we recently moved and need to track it down...JJ

 

[bdskelly]

Kev

We had a Jerusalem Pear tree at our first home many many years ago. Teri would can them with lots of sugar.  Not bad during the winter months.  Other than that the horse loved em... 

 

[foamheart]

Ok, I know I didn't give yall much to work with. After looking at some variety pictures this looks and sounds most like a Bosoc. And the definition fits its also. This is by far the oldest pear tree I have ever seen. Ok, The outer bark is at least 3/4" thick. The trees bark, not the pear skin...LOL.

The peeled pear is crisp like a honey Crisp although I couldn't think anyone would pick one up and attempt to bite into it. Its extremely mild in pear taste. I make jelly, I make preserves, I am just not sure the flavor would be enough to carry thru. Sweets never a problem but flavor is.

Can you tell never much been around pears and these came from the neighbors tree which I have never seen fruit before.

Maybe that's why most preserve recipes for pears have added flavors like pineapple, honey, cinn., and ginger...... and now red wine. Maybe a mulled spiced red wine with pear?

 

[chef jimmyj]

Mulled Red Wine...Yep, just enough Sugar to get desired sweetness and set the Sure Gel or Certo. Don't co crazy with the spices. Let the Wine and Pear come through. A split Vanilla Bean, Lemon Zest and Juice, Black Peppercorns, Cinnamon, a few Cloves and maybe a sprig of Rosemary...JJ

 

[foamheart]

 
Mulled Red Wine...Yep, just enough Sugar to get desired sweetness and set the Sure Gel or Certo. Don't co crazy with the spices. Let the Wine and Pear come through. A split Vanilla Bean, Lemon Zest and Juice, Black Peppercorns, Cinnamon, a few Cloves and maybe a sprig of Rosemary...JJ

Chef, I wanta drink that not spread it on my biscuits!  LOL

 

[chef jimmyj]

LOL...For me Pears are not a favorite fruit. Love the flavor but the TEXTURE is a turn off. I found the smoother texture of the Poached Pears to be more enjoyable and am a big fan of Red Wine...JJ

 

[daveomak]

Kevin.... Here's a pear relish.... Bride has made pear butter... It's good also....


http://www.smokingmeatforums.com/t/150133/pear-relish-2013-october

 

[okie362]

If they are that hard they are likely still green.  Wrap them in newspaper and let them "age" a bit and they will finish ripening and soften up a bit.  I actually like them a bit more on the firmer side with a little salt.  Pears are one of my favorite fruits (Especially Asian pears) and pear preserves are so good they'll make you return things you didn't even steal.

 

[daveomak]

: ABOUT 2 CUPS

EASY PEAR BUTTER


This easy pear butter recipe can be made on the stove in 1 hour, and is perfect for spreading on toast other favorites!

PREP: 10 MINS COOK: 50 MINS TOTAL: 1 HOUR

INGREDIENTS:

3 lbs. ripe pears, peeled, cored and diced
3 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
pinch of groud nutmeg
pinch of ground cloves

DIRECTIONS:




Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep an eye on the mixture so that the bottom does not burn. Once it has reduced slightly and thickened, remove from heat and transfer to a food processor. Pulse until smooth. (Or you can skip this step and keep the pear butter chunky.)

Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.

*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.

 

[mdboatbum]

I've made a few pear pies to rave reviews. Basically just follow an apple pie recipe but use pears instead. A splash of lemon juice and a dash of salt seem to boost the pear flavor.
The resulting pie is somewhat lighter and fresher tasting than apple. The graininess of the pears also cooks out, so the consistency is great.

 

[foamheart]

So getting a lot of ideas....... Thanks all

 

[sfprankster]

Another idea would be to use them in lieu of Asian Pears, in a marinade to make Kalbi(Korean Short Ribs).

 

[foamheart]

You guys are just such a wealth of knowledge.

 

[bdskelly]

 
You guys are just such a wealth of knowledge.

If I was a betting man... My guess would be that you've already got some stuffed in Mason Jars and floating in a little vodka.

Probably beats serving them with a scoop of cottage cheese.  lol b

 

[foamheart]

 
If I was a betting man... My guess would be that you've already got some stuffed in Mason Jars and floating in a little vodka.

Probably beats serving them with a scoop of cottage cheese.  lol b

Actually the cooking pears I believe to be too mild, but I will try some anyway. A couple a years ago I made some pear turned out well but it was from soft sweet pear.

I ordered 10 pounds of sugar, a 8 pack of Sure Jell, and a couple a dozen more Mason jelly jars. I have it upon good authority that tomorrow may also bring a bushel of fresh peaches. Its a 100+ in the shade and folks think it canning weather!

Gonna get busy around here.

BTW I have heard good stuff and seen good reviews also about the pear preserves with pineapple. They say its a completely different taste, more like a honey.  I have not seen or heard a bad review!.

 

[bdskelly]

All sounds good... But you know me and my LOW carb  / HIGH barbecue diet...   SO, let me know when the vodka is ready and I'll drive down to help you drink it. b

 

[confederateknowhow]

I know I'm a little late to the party. I have a Bosc Pear tree in my backyard loaded  with pears. I found a lot of great information about the Bosc pears and recipes here.

I'm planning on canning some almond pears using a recipe from the Ball Blue Book Guide to Preserving.

Ingredients  (yield about 5 pints) from Blue Book Guide to Preserving (p 85)
7 pounds pears
2 cups sugar
4 cups water
½ cup blanched almonds
½ cup almond liquor

Directions

Wash pears, drain. Peel pears, cut into halves and core [I chose to slice my pears.] Treat to prevent darkening [I soaked my pears in a 10% solution of lemon juice for a few minutes.] Rinse and drain. Cook pears in water one layer at a time until hot throughout; set aside, keeping hot. Combine sugar and 4 cups water in medium saucepot, stirring until sugar dissolves. Bring to a boil. Reduce heat and simmer 5 minutes. Pack hot pears into hot jars, leaving ¼-inch headspace. Add 1 tablespoon almonds to each jar. Remove syrup from heat; stir in almond liquor. Ladle hot syrup over pears, leaving ¼-inch headspace. Remove air bubbles. Adjust two piece caps. Process 20 minutes in a boiling-water canner.

 

[foamheart]

I ended up trying some "Pear Honey" I had to do something after cleaning all those pears. Still never had anything that hard! I cut them up into a very very small cube and cooked forever to get them to soften. All I could taste was the sugar so I added some pineapple which I had read about and it did make a pleasant and unique taste similar to honey. Had the pears been more flavorful it would have been and excellent marriage.