When Life Gives You Pears

Actually the title should be when “Friends Give you Pears” but it just didn’t have the same ring.  I guess that since CarolAT and I have been friends for over 30 years she is a big part of my life.  She has supplied me with pears from her tree for the last several years and this year was no different.

A large bag of pears was given to me and I immediately set to work canning and preparing them for the winter storage.  Does anyone else ever get the desire to squirrel away food for the winter?  Either I have learned from the squirrels or maybe it is a part of my heritage.  None the less we now have pears in many forms.  


The first photo in the collage is from my good friend French Tart at Lavender and Loveage. 

I made her Golden Saffron Pear Chutney (Recipe #228772, Food.com) in November of 2007 and have made it every year since.  It is fabulous with roasted chicken, pork and wonderful on top of cream cheese as a spread for crackers. 


The first photo on the second row is of Pear Relish (Recipe #47783, Food.com).  This is my first year with this recipe.  The intro from Jellyqueen introduces it as a sweet yet hot relish.  It is safely in my pantry begging to be opened. 

The center photo is from CarolAT and is Home-style Pear Sauce (Recipe #40939, Food.com).  I first made this back in 2008.  I use it when a recipe calls for applesauce.  It is also wonderful to top pancakes or waffles.  The third row brings us to Pretty Pear Preserves and Pear Preserves (Recipe #37859, Food.com).  The Pretty Pear Preserves is a new recipe for me this year where Pear Preserves is something from my childhood. 

Since I was running out of jars and still had pears to use, I got out the dehydrator and dried pears.  The dehydrator is something that I have used to dry bell peppers and herbs but had never tried my hand at fruit.  Quick and easy.  

To dry pears all you need is the dehydrator, pears and citric acid.  The pears are peeled, cored, thinly sliced and dropped into a solution of 1 quart of water and 1 teaspoon citric acid.  The pre-treating keeps the pears from discoloring.  They took about 8 to 10 hours to dry.  You want them to be dry but pliable.  I made 2 quarts of dried pears and have begun using them in oatmeal.  I look forward to adding them to some granola in a few weeks.  Here is a photo of the finished product:



 Your comments are welcome.  Have a great day!

 

2 Comments

  1. Oh Paula, what a GREAT post and thanks so much for showing my Saffron Pear Chutney off too….I am in the UK now and not on-line as much, so just answered your FB comment now! Also, thanks for telling me where I can get muffin rings from, Amazon DO post to Europe, so I will order some.
    LOVELY collage of photos, have a wonderful weekend.
    Karen

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