Recipe of the Week


Prep Time: 1 Hour
Yields: 2–3 Pints

There are numerous pear varieties available for cooking. In Bayou Country the Kiefer pear, which is similar in texture to a raw potato, is harvested around Labor Day. The pear is wonderful as a topping for pancakes, waffles or ice cream. It is also versatile enough to be used for a flavoring in barbecue sauces or game dishes.

6 large cooking pears, peeled and cored
1–2 tbsps fruit fresh or lemon juice
2 cups sugar

NOTE: Remember that pears oxidize quickly. When peeling and slicing, make sure to keep them submerged in water with lemon juice. Peel and core pears. Slice ½-inch thick or dice into ¾-inch cubes. Keep submerged in water until ready to use. Drain and place pears in a large bowl. Top with sugar then cover with plastic wrap and refrigerate overnight. In a heavy-bottomed saucepot, place pears and remaining juices from bowl. Bring to a boil over medium-high heat then reduce to low and simmer 1 hour or until pears are fork tender but not falling apart. Jar according to jar manufacturer’s directions or freeze in a suitable container.


print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295