nd foamy.
Add melted butter (after allowed to cool), eggs
For the crust: Preheat oven to
FOR THE BREAD, Preheat oven to
ell, set aside.
Melt butter, add brown sugar and mix
killet. Sprinkle 11/2 tablespoons butter over pears. Cook, turning occasionally
d moisture inches.
Simmer for approximately 20 minutes or until
eat and cook, stirring often, for 15 minutes, or until the
he pulp.
Pour the pear pulp and sugar into a
sing a food mill. Return pear puree to the Dutch oven
ut not liquefied.
Return pear puree to the saucepan. Add
Cream butter, sugar and eggs together, adding eggs, one at a time.
Mix soda, flour, allspice, cloves, cinnamon and nutmeg together.
Add buttermilk and flour mixture alternately to butter mixture.
Add vanilla, pear preserves and pecans.
Bake in greased and floured tube or Bundt pan in 300\u00b0 oven for 1 hour and 45 minutes.
Can substitute apricot preserves for pear preserves. Yield:
12 servings.
ntil pears release enough juice for mixture to boil, stirring frequently
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
Combine all ingredients in the insert of a 5-7 quart slow cooker.
Cover and cook on LOW for 5 hours, until the pears are soft.
Using a potato masher or immersion blender, puree the butter.
Cool to room temperature and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Combine the pears with apple juice and pear nectar in a large pot and cook for about an hour. Put the pears through a food mill or a large hole strainer,.
Put your smoothed pears with apple juice mixture and the remaining ingredients in a large crock pot. Cook for 2 to 3 hours, stir every 20 minutes and make sure that it doesn't scorch, until it reduces to a nice thick consistancy Can it or store in the refridgerator.
This is great spread on a english muffin.
hour.
Ladle the pear butter into the sterile jars, leaving
Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Mix well.
Stir in eggs, oil, and pear sauce till well mixed.
Spread batter in sprayed 9 by 13.
Bake at 350\u00b0 for 25-30 minutes or till center tests clean.
Sprinkle with powdered sugar, cut into bars and serve with ice cream or whipped cream and extra pear sauce.
For pear sauce:
Mix all ingredients together in a sauce pan over medium heat.
Bring to a boil.
Cook for 10-15 minutes till pears are tender.
Puree in blender .
d sifted flour mixture to butter mixture alternately with buttermilk, beginning
Cut pears in 1/4s;
take
out
seeds and cook for a few minutes.
Mash with
masher,
then put through food mill.
Mix with other ingredients
and
cook
until soft and thick.
Stir carefully.\tPour into 8 pint jars and process 10 minutes.
Pour the entire can of pears-- juice and all-- into a blender or food processor. Pulse until you reach the desired consistency, I do a few rough chops to get them mostly pureed but still a little bit of fruit in there.
Add the honey and spices and pulse again.
Pour into ice pop molds for pear-sicles, or silicone cups or ramekins for Italian ice style, and freeze for at least 4-6 hours or overnight. This yields about two generous servings, or 5-6 2-oz ice pops.