Louisiana Cooking Pears
PREP TIME: 1 hour
SERVES: 2-3 pints

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.


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

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.

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