APPLE PEAR & WALNUT CONSERVE
Fruit and walnuts pair beautifully in this homemade spread. It's wonderful on toast, pound cake...even scoops of vanilla ice cream.
Provided by Taste of Home
Time 40m
Yield 8 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,
Nutrition Facts : Calories 95 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR CONSERVE
Pear Conserve is essentially diced pears in pear syrup. It is best used as a topping for crepes, French toast, bread pudding, ice cream, etc. It is also good as an addition to cocktails and to marinades and sauces. This recipe is based on strawberry conserve, and the method can be applied to other fruits, as well. This recipe is high in sugar, but you're only meant to use a little bit at a time of the final product.
Provided by P.Q. Butterfat
Categories Sauces
Time 20h30m
Yield 12 8 oz containers, 50-60 serving(s)
Number Of Ingredients 4
Steps:
- Peel, halve and core your pears.
- Dice the pears finely, but not as small as brunoise. I am not going to go into detail here, but one thing I must say is keep your peeled pears submerged in a bowl of water and lemon juice so that they do not oxidize (turn brown).
- In a large, non-reactive (glass, plastic, ceramic) container, layer the sugar and the diced pears. Start with a thin layer of sugar on the bottom and end with sugar covering the top.
- Drizzle the lemon juice over the top layer.
- Close this container tightly and refrigerate overnight (for at least 18 and up to 24 hours).
- Next day, pour out the pears and the syrup they have formed into a deep pot.
- Scrape out the bottom layer of sugar into your pot as well.
- Bring this mix to a boil over high heat, uncovered, stirring.
- When the conserve is quite hot but not boiling, add the pear brandy. It should boil all at once. Stir well.
- Boil the conserve to thicken it and expel alcohol. For true, syrupy conserve, do not overcook. Boil for a scant 3 - 5 minutes. The conserve is done.
- The conserve can be waterbath canned. Properly prepared 6 - 8 oz glass containers should be processed for 10 minutes.
Nutrition Facts : Calories 161.8, Fat 0.1, Sodium 0.7, Carbohydrate 42, Fiber 1.1, Sugar 39.8, Protein 0.1
WINTER PEARS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine sugar, vinegar, pinch of salt and a few grinds of black pepper in a bowl. Mix well to incorporate. Let stand for 15 minutes.
- In the meantime cut the pears (skin on) into thin wedges with the seeds and stem removed. A good trick is to halve the fruit then use a melon-baller to scoop out the seeds then trim away the small bit of stem.
- Place pears in a mixing bowl and carefully mix. When the balsamic-sugar mixture is ready, pour over the fruit and mix gently to coat evenly. Gently crush the biscotti into 6 serving bowls. Divide the pears into each dish then top with a dollop of the mascarpone cheese or a scoop of caramel or cinnamon flavored gelato or ice cream. Serve immediately.
PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
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