talked about pears a couple of weeks ago but some of you are still getting
pears off the tree. So I thought IÕd give you a couple of recipes that have
been around for many years but still just as good today. The fresh pear salad
is something that we had almost every Sunday at our house. If pears were not in
season, mother used canned pears.
Butter or Bibb lettuce for 4
8 pear halves
8 teaspoons mayonnaise
8 teaspoons mild cheddar, grated fine
Peel the pears and cut in half. Core the pears.
Rub the pear halves with lemon juice.
Divide lettuce between the four plates, and place
2 pear halves on each plate. Put a teaspoon of mayonnaise in the cavity of each
pear, and top the mayonnaise with 1 teaspoon grated cheese.
Market Pear Preserves
is the recipe I used for the pear preserves that I sold at the Farmers Market.
I had lots of gift orders for Christmas. After you make the preserves, you can
use the liquid as a pear honey. Try them, itÕs an easy recipe. This recipe will
make only 1 or 2 pints.
1 pound peeled, cored pears (weight after peeling
1-1/2 cups sugar
1/2 to 1 cup water (the water depends on the juiciness of the
pears, lean toward less water and add if you need it)
1 lemon slice
Add cut pears in uniform-size pieces to a large
deep pan. Add sugar, lemon slice and water. Stir while heating. Boil until
tender. Then boil rapidly until syrup has thickened. Pack into hot sterilized
jars and leave ½-inch head space.
Adjust the jar lids and bands. Process in a
boiling water bath canner for 10 minutes, or according to canner instructions.
Remove from hot water bath and place on kitchen
towels to cool. If lids do not seal, place the preserves in the refrigerator.
I made 10 pounds of pears at a time. It's easy to
add to the recipe.
By Natalie Carmolli, Proven Winners ColorChoice,
Photographs courtesy of Proven Winners
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