COMMENT:
There are numerous pear varieties available for cooking. Here is
bayou country we have the Kieffer pear which is similar in texture
to a raw potatoes and is harvested normally the last week of August
and the first week of September. The pear is wonderful as a topping
for pancakes, waffles, ice cream or even used for a flavoring in
bar-b-que sauces or game dishes.
INGREDIENTS:
- 6 large cooking pears, peeled and cored
- 2 cups sugar
- fruit fresh or lemon juice
METHOD:
Remember that pears like apples will oxidize quickly. When peeling
and slicing make sure to keep the pears submerged in water with
a table spoon or two of lemon juice or fruit fresh preserver that
can be purchased in the grocery store. The evening prior to cooking,
place sliced pears in a large bowl and top with sugar. Cover with
clear wrap and refrigerate. The next day place the pears along with
the juice created overnight in the bowl and any remaining sugar
into a heavy bottomed sauce pot over medium high heat. Bring to
a rolling boil, reduce to low and simmer until pears are fork tender
but not falling apart. Aproximately 1 hour. Jar according to manufactures
directions or freeze in a suitable freezer container. |
