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We 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.

 by Chef Linda Weiss
Photo by Anne K Moore

Fresh Pear Salad

Butter or Bibb lettuce for 4
8 pear halves
8 teaspoons mayonnaise
8 teaspoons mild cheddar, grated fine
Lemon juice

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.

FarmerÕs Market Pear Preserves

This 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 and coring)
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.

Visit Chef Linda at her website: and her blog:

Linda's first book, Memories From Home, Cooking with Family & Friends

is available at or at her website.


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