Pear Bondage (or: will no one rid me of these troublesome Anjous?)
August 23, 2010 1:41 PM Subscribe
I'm a volunteer with Toronto's Not Far From the Tree group and just came back from a very successful pick with 15 pounds of Anjou pears that should be fully ripe within a few days. I'm thinking maybe pear crisp, pie or cake, or little hand-held pasties with a pear filling, but mostly, I've dying to hear some great recipes in these areas or beyond. Criteria (beyond awesome taste): portability (I'm off to a meetup this Saturday via bike) and/or easy freezing (for whatever stuff I can make that I can't transport on Saturday).
pear sauce is good, and even better mixed into cake recipes that call for apple sauce. it goes great with chocolate. the pear sauce bundt cake in this book is amazing. actually, the whole book is amazing, if you tend to have a lot of fruit around. which it sounds like you do.
posted by genmonster at 2:18 PM on August 23, 2010
posted by genmonster at 2:18 PM on August 23, 2010
Baked pear slices (slice & core, dot with butter, sprinkle with brown sugar, maybe a bit of water, cover and bake til softened)
with
warmed brie (cover a whole small brie and bake until it's runny when you poke through the rind)
are pretty amazing together on melba toast.
posted by pseudostrabismus at 3:10 PM on August 23, 2010
with
warmed brie (cover a whole small brie and bake until it's runny when you poke through the rind)
are pretty amazing together on melba toast.
posted by pseudostrabismus at 3:10 PM on August 23, 2010
these amazing vanilla roasted pears. they COULD be portable with the right container, and also they would be amazing frozen and reheated all through the winter. enjoy!
posted by andreapandrea at 4:35 PM on August 23, 2010
posted by andreapandrea at 4:35 PM on August 23, 2010
Response by poster: Lots of great ideas so far, and a mash-up of several ideas is coming to mind, but please don't stop the suggestions yet!
posted by maudlin at 5:24 PM on August 23, 2010
posted by maudlin at 5:24 PM on August 23, 2010
If you've got some leftover wine, try reducing it over a low flame until it's sticky - add some sugar if it's a dry wine. Then peel the pears and coat them in the wine reduction before baking them until they're cooked through.
posted by Joe in Australia at 6:01 PM on August 23, 2010
posted by Joe in Australia at 6:01 PM on August 23, 2010
Cut them up and put them a jar. Pour in vodka to cover, with perhaps a vanilla bean or cinnamon stick. Gently shake the jar every day or so a month. Strain out the pears and add sugar syrup to taste.
Try to make sure that the jar has twice as much volume as the amount of pears that you have, so that half of it is left as head room. This will give a much, much better flavor.
posted by novalis_dt at 7:09 PM on August 23, 2010
Try to make sure that the jar has twice as much volume as the amount of pears that you have, so that half of it is left as head room. This will give a much, much better flavor.
posted by novalis_dt at 7:09 PM on August 23, 2010
This thread is closed to new comments.
posted by Ideefixe at 2:04 PM on August 23, 2010