Recipes for Overripe Pears. Hurry
October 17, 2022 6:45 AM Subscribe
What it says. Was gifted with about a kilo or so of delicious pears from someone's tree. Now they are going bad, and it is breaking my heart. Prefer recipes like cake or bread so I can return a gift of my own to the kind person who gave me this fruit. But easy ways to preserve these pears in some form that does not turn into cake or something else are also welcome. Thanks!
Best answer: Roasted Pear Cake with Brown Butter Glaze. I make a large batch of the puree and freeze it pre-measured in pints.
posted by jenquat at 6:59 AM on October 17, 2022 [3 favorites]
posted by jenquat at 6:59 AM on October 17, 2022 [3 favorites]
Best answer: EQUIPMENT
Springform pan with a diameter of 26 cm
INGREDIENTS
For the dough
200 grams of flour
50 g peeled and ground almonds
½ tsp baking powder
75 grams of sugar
125g cold butter
1-2 tbsp cold milk
For the filling
125 g ground poppy seeds
125 ml milk
25 grams of butter
150 g cream cheese
100 grams of sugar
½ bag of vanilla pudding powder (or 20gr corn starch)
4 pears
2 tbsp lemon juice
Powdered sugar for dusting
INSTRUCTIONS
Knead the ingredients for the dough into a shortcrust pastry, wrap in cling film and chill in the fridge for approx. 30 minutes.
Place the poppy seeds in a small bowl. Heat the milk together with the butter and pour over the poppy seeds. Leave to swell for about 20 minutes.
Meanwhile, quarter, peel and core the pears, then cut into small pieces. Sauté together with 1 tablespoon of the sugar and 2 tablespoons of lemon juice in a small non-stick pan for a few minutes. Take it from the stove and let it cool off.
Stir the rest of the sugar together with the quark and the pudding powder into the poppy seed mixture.
Preheat the oven to 200 degrees top/bottom heat. Take the dough out of the fridge and line the springform pan with ⅔ of it. Pull up the dough by about 2-3 cm at the edge.
Put the poppy seed mass on the dough, then distribute the pears on top.
Spread the remaining third of the dough over the cake as crumbles. Bake in the middle of the preheated oven for approx. 40-50 minutes, cover if necessary so that the crumbles do not get too dark. Let cool and sprinkle with powdered sugar before serving.
posted by 15L06 at 7:01 AM on October 17, 2022 [1 favorite]
Springform pan with a diameter of 26 cm
INGREDIENTS
For the dough
200 grams of flour
50 g peeled and ground almonds
½ tsp baking powder
75 grams of sugar
125g cold butter
1-2 tbsp cold milk
For the filling
125 g ground poppy seeds
125 ml milk
25 grams of butter
150 g cream cheese
100 grams of sugar
½ bag of vanilla pudding powder (or 20gr corn starch)
4 pears
2 tbsp lemon juice
Powdered sugar for dusting
INSTRUCTIONS
Knead the ingredients for the dough into a shortcrust pastry, wrap in cling film and chill in the fridge for approx. 30 minutes.
Place the poppy seeds in a small bowl. Heat the milk together with the butter and pour over the poppy seeds. Leave to swell for about 20 minutes.
Meanwhile, quarter, peel and core the pears, then cut into small pieces. Sauté together with 1 tablespoon of the sugar and 2 tablespoons of lemon juice in a small non-stick pan for a few minutes. Take it from the stove and let it cool off.
Stir the rest of the sugar together with the quark and the pudding powder into the poppy seed mixture.
Preheat the oven to 200 degrees top/bottom heat. Take the dough out of the fridge and line the springform pan with ⅔ of it. Pull up the dough by about 2-3 cm at the edge.
Put the poppy seed mass on the dough, then distribute the pears on top.
Spread the remaining third of the dough over the cake as crumbles. Bake in the middle of the preheated oven for approx. 40-50 minutes, cover if necessary so that the crumbles do not get too dark. Let cool and sprinkle with powdered sugar before serving.
posted by 15L06 at 7:01 AM on October 17, 2022 [1 favorite]
Sorry, Bella Donna, i pressed send too quickly. The Pear & poppyseed filling is very moist, nice with the crunchy crumble. I use less sugar, as this on the sweet side, but it also depends in your pears. I used 5 pears last week and it was nice.
posted by 15L06 at 8:03 AM on October 17, 2022 [1 favorite]
posted by 15L06 at 8:03 AM on October 17, 2022 [1 favorite]
Best answer: Pear Butter…like Apple Butter, except with pears! It’s delicious, you can add ginger, vanilla, any warming winter spices to make it your own. You don’t even have to can it, as it can be stored in any jar or container in the freezer, and would be a pretty easy way to say thank you to your pear benefactor!
posted by Champagne Supernova at 9:29 AM on October 17, 2022 [4 favorites]
posted by Champagne Supernova at 9:29 AM on October 17, 2022 [4 favorites]
Best answer: Pear Galette
Or poached pears (Google recipes or wing it). Super easy to make and delicious.
posted by redlines at 9:35 AM on October 17, 2022 [1 favorite]
Or poached pears (Google recipes or wing it). Super easy to make and delicious.
posted by redlines at 9:35 AM on October 17, 2022 [1 favorite]
Best answer: Sorbet? I unfortunately don't have a recipe to suggest, but pear does make for a nice sorbet and can keep in the freezer.
posted by mhum at 1:12 PM on October 17, 2022 [1 favorite]
posted by mhum at 1:12 PM on October 17, 2022 [1 favorite]
Best answer: You can make a crumble, use ginger and maybe a bit of vanilla instead of cinnamon which may overwhelm the flavor of the pears.
Here's an invented recipe that I would attempt:
Filling: 4-5 cups pears, sliced (peeled if you're up for it)
1/2 to 3/4 c brown sugar
1 tsp powdered ginger (or grate fresh ginger to taste)
1/2 tsp vanilla
zest of 1/2 lemon
1/2 tbsp lemon juice
1/4 tsp salt
Topping:
3/4 c flour
1 c rolled oats
1/2 to 3/4 c sugar
1/2 c cold butter, in pieces
grated fresh nutmeg
1/4 tsp salt
1/2 tsp ginger
Combine filling list in a bowl and let sit while you make the topping.
Combine dry ingredients for topping and mix well. Add cold butter and work in with your hands until topping is roughly pea sized.
Using a 9-inch square pyrex, layer filling and cover with topping. Bake in a 425 degree oven for 15 mins, then lower to 350 and continue baking for 35-45 minutes.
Serve with whipped cream.
posted by Lawn Beaver at 1:13 PM on October 17, 2022 [1 favorite]
Here's an invented recipe that I would attempt:
Filling: 4-5 cups pears, sliced (peeled if you're up for it)
1/2 to 3/4 c brown sugar
1 tsp powdered ginger (or grate fresh ginger to taste)
1/2 tsp vanilla
zest of 1/2 lemon
1/2 tbsp lemon juice
1/4 tsp salt
Topping:
3/4 c flour
1 c rolled oats
1/2 to 3/4 c sugar
1/2 c cold butter, in pieces
grated fresh nutmeg
1/4 tsp salt
1/2 tsp ginger
Combine filling list in a bowl and let sit while you make the topping.
Combine dry ingredients for topping and mix well. Add cold butter and work in with your hands until topping is roughly pea sized.
Using a 9-inch square pyrex, layer filling and cover with topping. Bake in a 425 degree oven for 15 mins, then lower to 350 and continue baking for 35-45 minutes.
Serve with whipped cream.
posted by Lawn Beaver at 1:13 PM on October 17, 2022 [1 favorite]
Best answer: You could also make a pear sauce like applesauce, with similar spices. Leave as chunky as you like, although I bet pears are quicker to dissolve than apples. You could use a whole bunch to make this, and it will keep in the fridge for a week, maybe 2. Put it over yogurt for breakfast, maybe with granola (that would make it basically the cold version of the crumble recipe).
posted by Lawn Beaver at 1:16 PM on October 17, 2022 [2 favorites]
posted by Lawn Beaver at 1:16 PM on October 17, 2022 [2 favorites]
Best answer: I had this exact problem about a month ago! I made this and it turned out really nice:
Ginger Pear Freezer Jam
posted by pepper bird at 1:40 PM on October 17, 2022 [1 favorite]
Ginger Pear Freezer Jam
posted by pepper bird at 1:40 PM on October 17, 2022 [1 favorite]
Best answer: Pickled pears are good.
Either canned via typical methods (lots of recipes available on the internet) or, alternatively this refrigerator recipe:
INGREDIENTS
• 2 large pears
• 1 teaspoon vanilla extract
• 1 whole cinnamon stick
• 2 whole star anise
• 2 cups water
• 1 cup apple cider vinegar
• 1 teaspoon salt
• 1 tablespoon maple syrup, or granulated sugar
INSTRUCTIONS
• Prep the pears: Wash pears and remove the stems. Then turn each pear on its side and cut into round slices, core and all, and remove seeds. Alternatively you can also use a fruit coring tool and then slice. Set pear rounds aside.
• Prepare the pickling jar: Add pear slices, vanilla extract, cinnamon stick, and star anise in a jar (see notes for jar recommendations).
• Prepare and add the brine: In a medium saucepan bring the water, apple cider vinegar, salt, and maple syrup or sugar to a boil until the sugar is dissolved. Then pour the brine into the jar with the pears until the they are covered.
• Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the pears pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Pickled pears are good up to two weeks in the refrigerator.
posted by mightshould at 3:19 AM on October 18, 2022 [1 favorite]
Either canned via typical methods (lots of recipes available on the internet) or, alternatively this refrigerator recipe:
INGREDIENTS
• 2 large pears
• 1 teaspoon vanilla extract
• 1 whole cinnamon stick
• 2 whole star anise
• 2 cups water
• 1 cup apple cider vinegar
• 1 teaspoon salt
• 1 tablespoon maple syrup, or granulated sugar
INSTRUCTIONS
• Prep the pears: Wash pears and remove the stems. Then turn each pear on its side and cut into round slices, core and all, and remove seeds. Alternatively you can also use a fruit coring tool and then slice. Set pear rounds aside.
• Prepare the pickling jar: Add pear slices, vanilla extract, cinnamon stick, and star anise in a jar (see notes for jar recommendations).
• Prepare and add the brine: In a medium saucepan bring the water, apple cider vinegar, salt, and maple syrup or sugar to a boil until the sugar is dissolved. Then pour the brine into the jar with the pears until the they are covered.
• Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the pears pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Pickled pears are good up to two weeks in the refrigerator.
posted by mightshould at 3:19 AM on October 18, 2022 [1 favorite]
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posted by Mr.Know-it-some at 6:48 AM on October 17, 2022 [1 favorite]