Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

Suggestions for repurposing too-soft home-canned pears? I used Bartletts (shouldn't have, obviously), canned in wine + wine vinegar. ;o)

Used recipe from Paul Virant's "The Preservation Kitchen," for Pear and Vanilla Aigre-Doux -- great taste, but the texture is oh, so very sad. Suggestions on ways to use the 5 pints we didn't eat over the winter? Including, or not, the liquid?

(I used half a jar for the marinade in pierino's Mysteries of Korea Town Flank Steak that I used for chicken thighs; it was sensational, as always.)
Thanks, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 2 years ago
11 answers 1557 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 2 years ago

AJ, I have a feeling the fruit will make a nice lukewarm summer soup in a combination with zucchini and a little bit of rice maybe, or in a more classic combination with watercress.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Add some to some ice cream or puree and use as a topping.

9acfdd05 7247 4ff2 9a6c 9141e73a07c8  52 photo
added over 2 years ago

I'm thinking making a Shebet for Summer; something similar to this (?)
http://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I think pureed cooked pears are a good addition to a salad dressing. If using them you can use equal parts white wine vinegar and olive oil, a bit of mustard, salt and pepper and half as much pear puree as vinegar or oil.

84e04bee 8fc8 4bdc 8199 701c1af83294  image
added over 2 years ago

Maybe some pear butter?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Incorporate them into a pasta sauce with pecorino or gorgonzola, maybe some prosciutto or speck..or pancetta. Or if you're up to it, a pasta filling with mascarpone and pecorino.

That or make some kind of savory jam/spread and serve with cheese.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

...you can add the liquid to sangrias.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 2 years ago

Maybe more of a fall thing, but add them to the braising liquid for a pork shoulder - let them cook down into a delicious jammy sauce. Puree them and swirl into yogurt. Use them as a component of a barbecue sauce for pork or chicken. Puree with a little pear brandy to sauce ice cream or cake.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 2 years ago

I've had a wonderful salad with commercial canned pears--which do tend to be mealy/mushy side.
One half of pear with bits of shredded cabbage and radicchio and fresh oregano. And a vinegar/pear juice/oil dressing. (and you have that in the cans). I think this is a bit better with mushy pears as the texture contrasts with the crisp cabbage and radicchio.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added over 2 years ago

Or -- maybe a little off the wall -- but how about pureeing into pear sauce and using instead of applesauce in Merrill's wonderful Applesauce Cake with Caramel Glaze? I'll bet it would be delicious!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Use in a cake or muffin, or mix into an ice cream base with other add-ins of your choice.