This is the first attempt at making pear butter. A new crop of D'anjou pears were on sale at the grocery store so I bought enough to make six pints of fruit butter. For apples and pears, one pound of fruit typically yields one pint. I though this came out too sweet. Two cups of sugar is way too much if the fruit is ripe and sweet.
Ingredients
6 lbs ripe pears, cored and cubed
2 c sugar (need to cut to 1 1/2 c sugar, or less)
1 tsp grated orange zest
1/4 tsp ground nutmeg
1 orange, juiced
Directions
1. Wash, core and cube pears. Mix with the rest of the ingredients. Place all ingredients in a crockpot. Set for 8 hours on LOW.
2. If storing butter for long-term use, process using sterilized jars in a hot water bath for 10 minutes.
Showing posts with label anjou pear. Show all posts
Showing posts with label anjou pear. Show all posts
Pear Cobbler
Pears are probably my favorite winter time fruit after the apple. My favorite pear is the Bartlett because it is firm, crisp and very sweet; though they are too firm to be used in desserts or other cooked recipes. Pears can be eaten right off the core, baked into pies and cobblers, made into a chutney, soup, or turned into jam. If you store the fruits well, they'll keep for several months in the refrigerator. I store apples and pears in the fridge in the same plastic bag they came in, except I press out as much air as I can and spin the bag so that the opening is closed at the top. Even though aging fruit gives off nitrogen, what makes them rot faster in the fridge is the exposure to moisture and oxygen.
This is a simple pear cobbler recipe. If you would like to add a variety of other colors and textures, then up to 1/4 unsweetened dried cranberries or raisins, raw or lightly toasted pumpkin seeds can be added to the filling or the streusel-like topping. If you don't care what color the pears are after baking, you may add lemon juice to the pears
Ingredients
2-3 lbs ripe anjou pears, chopped into 1/2" slices
up to 2 tbsp organic granulated sugar
1 tsp nutmeg
1 tbsp fresh lemon juice (optional)
1/4 c. brown sugar
1 c. old fashioned rolled oats
1/3 c. all-purpose unbleached flour
1/4 c. unsalted butter, softened or cut into chunks
Preheat oven to 400 degrees F.
Directions
1. In a large bowl, combine chopped pears, granulated sugar, nutmeg, and optional items. Mix well so that the pears are evenly coated with sugar and spice and everything nice.
2. In another bowl, combine oats, flour, butter, and brown sugar. Cut the butter into the flour so that it resembles coarse crumbs, or something.
3. In an 8" x 8" baking pan, add pear mixture and top with the oat mixture.
4. Bake in a pre-heated oven for 30 minutes.
This is a simple pear cobbler recipe. If you would like to add a variety of other colors and textures, then up to 1/4 unsweetened dried cranberries or raisins, raw or lightly toasted pumpkin seeds can be added to the filling or the streusel-like topping. If you don't care what color the pears are after baking, you may add lemon juice to the pears
Ingredients
2-3 lbs ripe anjou pears, chopped into 1/2" slices
up to 2 tbsp organic granulated sugar
1 tsp nutmeg
1 tbsp fresh lemon juice (optional)
1/4 c. brown sugar
1 c. old fashioned rolled oats
1/3 c. all-purpose unbleached flour
1/4 c. unsalted butter, softened or cut into chunks
Preheat oven to 400 degrees F.
Directions
1. In a large bowl, combine chopped pears, granulated sugar, nutmeg, and optional items. Mix well so that the pears are evenly coated with sugar and spice and everything nice.
2. In another bowl, combine oats, flour, butter, and brown sugar. Cut the butter into the flour so that it resembles coarse crumbs, or something.
3. In an 8" x 8" baking pan, add pear mixture and top with the oat mixture.
4. Bake in a pre-heated oven for 30 minutes.
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