Come in Pears

[Ted]

Hawk,
My Mama makes pear pies the same way she makes apple.
Just substitute in the pears.

Core and slice 4 or 5 pears and stack 'em in a pie crust. Heap 'em up a little in the center.
I'm guessing you'd peel 'em.
Cover with about a cup of sugar mixed with a tablespoon or two of cornstarch (Tapioca?) and some cinnamon.

If I remember - I think she butters the underside of the top crust then flips it over and crimps it to the edge of the bottom crust, cuts a couple of slits in the top crust and bakes it about 400°F for about an hour - until the top crust is brown.

[Maggie-Doodle]

Hawk, I have a cousin who makes a pear cobbler the same way you would an apple or a peach....she uses pears she has canned or if they are fresh she cooks them as if to can them then uses them. Pear cobbler is delicious...she also makes a pear cake...I will see if she will give me her recipe.

[eyescene]

Can't help on that one Hawk, but I could search the net and see what new or weird ways folks cook them.!!! Although I have seen those canned pears that have red jello in them....never look natural to me!

[58ford]

That's a good lookin' bunch of pears Hawk.
If you let some of them ripen all the way on the tree, or pick up fresh windfalls.
Skin & dice them & squeeze out the juice.
1 cup Sugar
2 cups pear juice
3 cups water (let it set a while so the chlorine evaporates out)
You can make more than this just keep the proportions the same.
1 packet brewers yeast
Put in 2 litre bottles with balloons over the mouth to keep out bacteria. (you may have to let some of the carbon dioxide escape from time to time to avoid popping the balloons)
Place in a cool (68-74 degrees) dark place for 3 weeks or till the bubbles quit rising to the top. Cap & set in the fridge for a couple of weeks to clarify, siphon off clear pear wine from the dregs.
Usually runs between 10 & 13 percent alcohol so enjoy sparingly.

[58ford]

Ahhh, pear wine? Sounds worthy of trying but I likes me wine on the dry side and not sweet. Are there any tricks to making the pear wine more dry?
Add less Sugar, but any pear wine is gonna be on the sweet side.
If you can find bottles with air tight lids. (I have used Ketchup bottles) You can add water to the finished wine to dilute the alcohol (about one part water to four parts wine) & add a pinch of yeast to re-start fermentation & seal the bottles, store them where if they burst it won't matter, This re-fermentation will eventually kill the yeast with pressure, but you get a sparkling wine with a lower sugar content, and it's bubbly like champagne because of the dissolved carbon dioxide.

[threekidspa]

That's a good lookin' bunch of pears Hawk.
If you let some of them ripen all the way on the tree, or pick up fresh windfalls.
Skin & dice them & squeeze out the juice.
1 cup Sugar
2 cups pear juice
3 cups water (let it set a while so the chlorine evaporates out)
You can make more than this just keep the proportions the same.
1 packet brewers yeast
Put in 2 litre bottles with balloons over the mouth to keep out bacteria. (you may have to let some of the carbon dioxide escape from time to time to avoid popping the balloons)
Place in a cool (68-74 degrees) dark place for 3 weeks or till the bubbles quit rising to the top. Cap & set in the fridge for a couple of weeks to clarify, siphon off clear pear wine from the dregs.
Usually runs between 10 & 13 percent alcohol so enjoy sparingly.

Might have to try this. Is it a plug-and-play recipe, where I can use juice from whatever fruit I choose, or does the recipe change if I want to use something like grapes, apples, or peaches?

[58ford]

Might have to try this. Is it a plug-and-play recipe, where I can use juice from whatever fruit I choose, or does the recipe change if I want to use something like grapes, apples, or peaches?
Pretty much, plug & play, but I specifically developed this recipe for a somewhat dry apple wine, it is also good with pears. As a basic formula it works with most juice that is not too acidic, though you may have to adjust you sugar content (more for less sweet fruits, less for more sweet fruits), you can forgo sugar altogether but, this can yield a very dry low alcohol wine. If you buy your juice at the grocery store, make sure it has no preservatives, they retard yeast growth. My brother actually made some, not awful wine with this recipe, from Welch's frozen concentrate.

[eyescene]

Awww what a sweet little man!!! He loves his Pappy!

[jmb]

Hawk, those are some good lookin' pears. I'd give anything for a jar of my mama's pear preserves. :)

[eyescene]

I heard her say it!!

[eyescene]

Hawk hubby is AGAIN working and late too, but is tomorrow a good day? If not we can shoot for later. And thanks for the offer.

[Sister Golden Hair]

I wonder if pears have enough pectin to cann them without alot of sugar? Any one know? I would like put some up that are sugar free-

[Sister Golden Hair]

Hawkeye- I found this Pear cobbler with cheese. Does it sound like what you had?

Cheddar Pear Cobbler

Servings: 8

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground
----------------------------------TOPPING----------------------------------
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup
and lemon juice. Heat until the syrup thickens then boil for 1 minute.
Remove the pan from the heat and add the pears. Spoon the pears and the
syrup into a 9-inch square baking pan. Combine the flour, sugar, baking
powder, salt and cheddar, mixing well. Add the butter and milk, mixing
until well blended. Spoon the dough over the pears, then bake for 25 to
30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or
Whipped Cream.

[Sister Golden Hair]

hehe- I am going to try the Pear Cobbler with my Sunday Dinner tomorrow. I will let you know how it works out.

Those pears hold up really well when cooking, I think they would be great in a pie.

[eyescene]

Thanks Hawkeye I sure enjoyed our visit today and appreciate the big bucket of pears....hubby put them on the counter for me to start peeling...It's days like this is when one of these babies would come in handy!!
http://i169.photobucket.com/albums/u205/eyescene/Apple_Peeler_A505.jpg

[eyescene]

Hey Hawk I been off line most of the day....ummm I ain't started them pears yet but when I get them all finished...I'll take some pictures. I just love to see them jars all filled and shinny!

OK first I haven't decided yet what to make. But JR wants them preserved.

[eyescene]

OK I found this one...never used lemon juice before, of course I'll have to triple this and more. That would make a really small batch.

PEAR PRESERVES

4 c. under-ripe pears
3 c. sugar
1 1/2 tbsp. lemon juice

This recipe is about 75 years old. Peel and chop under-ripe pears. Let stand overnight with sugar and lemon juice. Stir then put on low fire and let simmer until pears have turned amber color, about 2 hours. Go by color. Stir to be sure it isn't sticking. Pour in prepared jars and seal. Use all juice.

You are really in for a treat it says.

Thanks for sharing the links above. I too like my spices floating freely in the syrup.

[eyescene]

ohhh look at this one Hawkeye...with brandy!!!

Winter Pear Butter Recipe

Serves/Makes: 4

Ingredients:
8 large ripe pears
1 cup sugar
1/3 cup brandy
1/3 cup water

Directions:

Peel, quarter and core the pears; chop in 1/2-inch pieces. Put all the ingredients in a large heavy pot and bring to a boil. Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.

Puree the mixture in a food processor or blender and then return the puree to the pot. Cook uncovered over very low heat, stirring often, for 1 to 1 1/2 hours, or until the pear butter is very thick. be careful not to let it scorch. Remove from the heat.

Stir the hot pear butter for a minute or two to release more heat and then spoon into clean, hot jars, leaving 1/4 inch of space at the top of each jar. Wipe the rim of each jar. Cover and allow to come to room temperature. (It will be a gray-green color) Label the jars and refrigerate for up to three weeks.

This recipe for Winter Pear Butter serves/makes 4

I'm wondering why they be adding water?

[eyescene]

OK! Got a big pot of sliced pears covered in sugar and lemon juice for 24 hours. Got nasty stained fingers with a blister and a sore thumb....is it worth all this! Can't I buy them in the store. Hello hello anyone there....that gives ahttp://i169.photobucket.com/albums/u205/eyescene/Smilis/damnpy2wk7.gif

[Hermione]

It was Flowergirl, Hawk, not me. Sounds great, let us know how it turns out.

[Augustus McRae]

All I want to know is if I am too late to get my free pears you promised me last winter, Hawk??? Sorry to get into the conversation so late. I'm too lazy to cook any of delicious-sounding recipes you guys have put on here, but I gladly volunteer to be a "judge" for the cook-off!

[Augustus McRae]

All I want to know is if I am too late to get my free pears you promised me last winter, Hawk??? Sorry to get into the conversation so late. I'm too lazy to cook any of delicious-sounding recipes you guys have put on here, but I gladly volunteer to be a "judge" for the cook-off!

[eyescene]

Here's my first batch. The one in the blue lid is going in the fridge...so no it isn't sealed. It taste really great!! I hear them popping now!

http://i169.photobucket.com/albums/u205/eyescene/PEARPRES.jpg

[eyescene]

I don't do quarts Mr Hawkeye, cause, no one here eats preserves, but hubby and me. Now I can quart my next batch if you want to trade. Mine usually are just pears and sugar...but that lemon made it good tasting...heck I wanted to drink this stuff. Let me know what you want!

No sire'ree Hawk, thats not the whole sack, thats just one pot. I got lots more to do. I do them in smaller batches cause, well damn, cause of the back....but I do get'er done. Slowly but surely! Thanks for the pears y'all, But I don't need any more. I don't think. Didn't others on here want some? :smt102

[eyescene]

It's a deal!!! It's a late and I got to get up early, to get the yard ape to school! See yall tomorrow!

[eyescene]

LOL I made that cobbler last Thursday. Yummo and gosh all mighty that thing is sweet.

Now Hawk I got to that last batch last Thursday too. I was going to do it on the weekend but they were riping by the sec here in the air conditioning. Nice and easy to peel this goo around. I got 12 pints and 3 half-pints out of that bag, plus the cobbler.

Here's the thing I wanted them to be real thick. They aren't. The first batch is real thin but the second one came out OK for hubby, but I wanted thicker....I lost my candy thermometer sometime back....but hey they are good either way.

Thanks a million!

[Sister Golden Hair]

My crew loved the cobbler as well! and we had homemade ice cream with it!

[eyescene]

Hi Hawk and I know you are tired bless your pea picking heart!! But what I have is really more than enough. I wish I knew someone that would put them up...but as you can see most folks don't. Today folks work on jobs and just don't have the time...

Thanks for thinking of us!

[eyescene]

OH and those sho R purty! I love to see them all filled and shinny! Yall have fun tonight...I always think about y'all Friday niters...laughing and having fun!

[Butterball]

http://i184.photobucket.com/albums/x137/mselle01/IMG_1550.jpg
I tarred!


Metinks we ought to christen him "Grandma Hawkeye" :laugh:

Sho looks like grandma's kitchen...........:smt118

[Maggie-Doodle]

Geez Hawk, those pears look beautiful...I'd never thought YOU would be such a cook! :) Ms. Elle is lucky she has you to do all that stuff! It sure will be good when/IF it ever gets cold...that pear syrup on biscuits is to dye for...my mom used to make the best...I liked her fig syrup too...she would eat the figs, I liked the syrup...geez, this sure makes me miss her more than I usually do! :(

[eyescene]

Hawk it sounds like ye been de-throned :smt118 Oh no! :laugh::laugh:

Anyways Hawk did you can any potato's this year?....oh so good with butter!

[Butterball]

Thanks MD but I think I need to STFU about canning and get SueScribe to post a picture of her canned goods. From what I saw last evening, she's a perfectionist , okay, maybe has an OCD about canning. ................


You could really get something started talking like that Hawk.........watch out ... I've seen her kitchen and handiwork (and eaten some gooooood stuff) :-D

[SueScribe]

Thanks MD but I think I need to STFU about canning and get SueScribe to post a picture of her canned goods. From what I saw last evening, she's a perfectionist . . .

. . . :oops: . . .

. . . okay, maybe has an OCD about canning. . .

. . . :smt104 . . .

I'm eating them rat now on a cathead, and they are *ooooh* soooo guut!

Saved by a cathead biscuit. Not many people can lay claim to that, I'd betcha. :smt054

[SueScribe]

I've seen her kitchen and handiwork (and eaten some gooooood stuff) :-D
:bhug:

[Sister Golden Hair]

Let us know as soon as you taste- I want to make it for Sunday dinner.

[eyescene]

Sounds wonderful Hawk!!! Can't wait to hear how good it turnes out!