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Sounds like a wonderful time!!! And here are some pear recipes for you too that I received recently... they look yummy!
Blessings,
Michelle
Miss Long's Pear Relish
Southern Seasons (an authentic guide to traditional East Texas cooking)
12 large pears, peeled, cut into pieces and ground
6 red bell peppers, seeded and chopped
6 green bell peppers, seeded and chopped
6 large onions, chopped
2 cups sugar
1 cup vinegar
2 tablespoons salt
1/2 c. jalapeno peppers or more (optional)
Mix all the ingredients together in a big pot and cook them until the mixture is thick (about 1 hour). Stir frequently. Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.
Apple (Pear) Cake
2 cups sugar
1 1/4 cups Wesson oil
2 eggs
3 cups flour
1 teaspoon salt
1 1/2 teaspoons soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 Jonathan apples (Pears) peeled and chopped fine
1 cup pecans, chopped fine
2 teaspoons vanilla
Mix and beat sugar, oil and eggs. Sift together flour, salt, soda, nutmeg and cinnamon and add to liquid mixture. Add apples (pears), pecans and vanilla to batter. Pour into greased and floured angel food
pan. Bake in 325 degree oven for one hour.
Pear Crisp
Use your pears to make wonderful crisps just like Apple Crisp. If I am using my hard pears, I will even soften them a bit by boiling a little first before adding them to my pan. I like to mix fruits with them. Last week I made one with canned peaches and my pears. You can use your favorite crisp topping, or even a crumble crust that is just 1 cup of flour to 1 stick (1/2 cup) butter (margarine, if you prefer). Cut together until it begins to cling and then crumble it over the top of your pears, apples, berries or whatever fruits. On a typical sheet cake size, I may use a batch and a half, unless I am making it really big, then I may make a double batch! HINT: This same crust makes a wonderful pot pie crust! :-)
Most crisps take about 45 minutes to 1 hour to cook, unless you are making a really big one.
--Linda Bluebird Hill Farm
Bluebird Hill Farm Pear Preserves
(Small scale version)
Peel, core and thinly slice hard pears until you have enough to nearly fill a 5 quart dutch oven. Top with 4# sugar and 1/2 to 1 cup of Karo (white corn syrup). Cook slowly (maybe one to two hours, depending on your temperature) until the juice begins to thicken and the pears begin to look transparent. Dip up into clean, hot jars. Put on hot lids and rings. Turn upside down for 5 minutes and then invert. Great eating for a couple of years and more.
(This is the same recipe we use to do the Figs with also. We cut the figs in half and use the same directions.)
--Linda Bluebird Hill Farm
Bluebird Hill Farm Pear Honey
(Small scale version)
4 lbs unpeeled pears--measuring them whole, in other words
1 cup crushed pineapple (drained)
6 cups sugar
4 tblsp lemon juice
Grind peeled and cored pears or process finely in a food processor. Keep pears in 1000 mg of crushed Vitamin C in 1 gallon water while waiting to be ground (to prevent from turning dark--you may use Fruit Fresh instead, but you will pay a lot of money for that commercial product when Vitamin C (ascorbic acid) is the main ingredient). Add pineapple, lemon, and sugar to the processed pears. Cook over low to medium heat until pears turn clear and begin to thicken. Perhaps an hour on this small batch, depending on your fire temperature. Our triple batches for the store usually took about 1 1/2 to 2 hours.
You can also do pear honey the same way we do Peach Honey by adding a maraschino cherry or two to the jar. Adds a great new dimension to the flavor and beauty. We use the ones with the stems on them.
--Linda Bluebird Hill Farm
Bluebird Hill Farm Pear Butter
Use your favorite apple butter recipe or use ours.
1 gallon pear sauce (make just like apple sauce)
5 cups sugar
4 Tblsp cinnamon
2 Tblsp Pumpkin Pie Spice (make your own or use purchased)
Bluebird Hill Farm Pumpkin Pie Spice:
4 Tblsp cinnamon
3 Tblsp allspice
1 Tblsp ginger
1/2 Tblsp nutmeg
Combine apple sauce, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon (or until you like the texture and taste), (Realize the apple butter gets sweeter as you cook off more liquid and concentrate the fruit and cane sugars.) As the butter begins to thicken, stir frequently to prevent sticking.
Ladle hot butter into hot jars. Clean jar tops, place hot lids and rings that have been under hot water onto the jars and twist tight. Turn upside down on the counter for 5 minutes. Invert and you are through.
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