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Recipes Using Pears

Sweet, delicious pears are an essential ingredient in many recipes. This page contains recipes using pears.

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September 7, 2010 Flag
1 found this helpful

Does anyone have any recipes for preserving pears in liqueurs?

By Joy from Gloucestershire

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September 7, 20100 found this helpful

Pears Preserved in 80-Proof Brandy

Peel and remove cores and seed, and cut pears in fourths or if very large pears, make them into 8 long slices. Sprinkle on sugar and fresh lemon juice to help them retain color.

Add them to sterilized jars and sprikle on more sugar. Do not pack too tightly. Add enough 80 proof brandy (you might even be able to find pear brandy and that would be perfect). You can always

resort to my favorite old stand-by, 100 proof Southern Comfort. I think it only comes in 70 proof and 100 proof now. The 70 proof might work just fine. I never tried it though. Don't forget the sugar.

Put on caps and rings, and leave them on the countertop for a day, then turn them upside down

and leave them for another day. Flip them over a couple of times each day to distribute the sugar.

After day 2, refrigerate them and leave them for about a month. Do it now, and they'll be well-ready for Thanksgiving. Don't forget to give them a little shake a couple of times a week.

As a last resort, cook the pears in water with the same amount of sugar as you have pears (by weight). When the pears are very soft, strain the juice (syrup) and add 3 cups of it to a quart bottle, then add 1 cup of 80 proof vodka. Put the lid on the bottle and set it in a dark corner of a lower cabinet. Leave it for a month untouched. You will end up with the best cordial you ever put over ice-cream or sipped from a cordial glass.

The pears that you cooked in the syrup may be eaten on pound cake or ice-cream. Either is delicious.

One of our favorite "Spirited Dried Fruits" is dried apples in Southern Comfort. You just dump the dried apples into a quart jar, add 1/2 cup sugar and fill the jar with Southern Comfort. Leave in the back of the refrigerator for a month, shaking it about 3-4 times a week to distribute sugar, and serve with a thick slice of Extra Sharp Cheddar Cheese and some good homemade bread or good wine crackers.

Enjoy everything.

Pookarina

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January 13, 20110 found this helpful

The Ball Blue Book has a recipe for Spirited Pears. I tried it this year and they are wonderful. I used Brandy, Grand Mariner and Kahlua, gave them as gifts for the holidays.

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January 14, 20110 found this helpful

Google "pears preserved in Liqueur". A bunch of recipes come up.

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August 16, 2010 Flag
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I need a recipe for pear honey or pear jam.

By Jude from Richfield, UT

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August 18, 20100 found this helpful

Here is a great recipe for pear honey. I got it from a paula deen cookbook. It makes a lot of pear honey so I home canned a lot of it and gave it for Christmas Gifts.

http://www.mommyskitchen.net/2008/10/homemade-pear-honey.html

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August 18, 20100 found this helpful

My favorite jam of all is Vanilla Pear Jam. It's amazing, and tastes like summer. Make sure you have fully ripe, sweet, flavorful pears.

4 c. peeled, finely chopped pears

1/4 c plus 1 teaspoon freshly squeezed lemon juice

3 teaspoons pure vanilla

1 (1 3/4 ou) pack sugar-free pectin

4 c sugar

Mix all ingredients, stirring pectin in slowly and thoroughly. Bring to a boil. Boil hard (when you stir it, it doesn't stop boiling) for 1 minute. Leave 1/4 inch head space for half pints. Process 10 minutes.

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August 29, 20100 found this helpful

The Ball canning book has many wonderful pear honey jam recipes. I just finished making some, made a lot of this last year. Also used grape/cherry tomatoes to use with the same recipe. Use clover honey for canning, not other kinds. This is good. Ball Blue Book has great recipes.

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August 29, 20100 found this helpful

I used the pear tomato as well as the pears. In my regular cooking down of roma tomatoes, I dropped fresh pears from the tree that were soft, and they sweetened up without sugar, and no added pectin.

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November 5, 2004 Flag
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A dear friend of mine has pears trees but never uses them. I am the lucky one that gets to have them. Getting an overabundance of them has led me to try to be creative with them. I made a large bath of pear sauce by peeling, coring and cutting the pears into small pieces. Then I put enough water to cover them in a saucepan and added a smidgeon of cinnamon and about 1/2 cup of sugar.

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Once the mixture started to boil I put the heat on simmer and continued cooking (stir occasionally) until the mixture reached a mush stage. I removed the mixture and mushed it even more with my potato masher. You can serve this as a side dish with pork or chicken. You can also use it in place of applesauce in any recipe you have.

By joesgirl

October 3, 2013 Flag
0 found this helpful

With a beautiful Indian summer and a surplus of fruit, this recipe would be a perfect dessert for fruit lovers.

Total Time: Prep Time: 15 min Cook Time: 15 min

Yield: Serves 5 to 6

Ingredients:

  • 5 Bartlett pears
  • 1 stick of butter
  • 1 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 2 Tbsp Mexican vanilla extract
  • 1 qt vanilla ice cream, for serving

Steps:

  1. Preheat a grill to medium-high heat. Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon and vanilla to pan and mix until pears are thoroughly coated with the mixture.
  2. Place pears directlly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.
  3. Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.

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December 31, 2008 Flag
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Ingredients:

  • 1 (3 oz.) pkg. lemon gelatin
  • 1 can pears
  • 1/2 cup scant sugar
  • 1/2 cup whipping cream
  • 1 1/2 tsp. vanilla

Directions:

Dissolve lemon gelatin in 1 cup boiling water and 1 cup juice (strained from canned pears). Pour into measuring cup. When it is cool, but not thick, whip with an egg beater, until it is the consistency of whipped cream. Then fold in 1 cup of crushed pears. Beat whipping cream until thick. Add sugar and vanilla and fold into gelatin. Garnish with nuts, if you wish.

By Robin from Washington, IA

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September 17, 2007 Flag
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Combine pears, peppers and onions. Mix salt and water and pour over mixture. Use enough water to cover. Let stand overnight. Drain and rinse with fresh water.

January 5, 2007 Flag
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Recipe for Cinnamon Pears. Drain juice from can of Bartlett pears (1 lb size). Add 1/3 cup red cinnamon candies and 2 drops of red food coloring. Boil juice until candies have melted. Then pour back over pears and when cold, store in refrigerator.

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