simson
I'm settling in nicely
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Nov 14, 2013 16:05:46 GMT 1
Post by simson on Nov 14, 2013 16:05:46 GMT 1
My lovely old farmer friend has given me about 15 pears, they are absolutely rock hard! He says they're best cooked, has any body any tips or ideas please? many thanks
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Nov 14, 2013 18:35:19 GMT 1
Post by Ali on Nov 14, 2013 18:35:19 GMT 1
Yoooo Pam They can go soft very very quickly - always best to pick hard. How about sauteeeeed a light sugar syrup? Upside down pear cake ... 15 is too few really to preserve for later use ......... pear crumble mmmmmmm
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simson
I'm settling in nicely
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Nov 15, 2013 9:46:11 GMT 1
Post by simson on Nov 15, 2013 9:46:11 GMT 1
thanks Ali, picking hard sounds like a good option
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Nov 15, 2013 19:32:31 GMT 1
Post by lib on Nov 15, 2013 19:32:31 GMT 1
One of my daughters loved poached pears, but not done any since she left home.
Her favourite was pears in red wine and honey cooked for a long time. She preferred small pears i.e. anjou. dead simple bottle red wine half cup honey. Peel pears leave stem on, boil up red wine and honey, cover the pears in the mixture, bake for 4 to 5 hours at high temp think over 200, turn a bit. Let them cool and boil up the liquid to get a 'syrup' about 20 mins, pour syrup over and either serve at room temp or cold from the fridge.
Poaching in wines are the best option, once did large pears for a dinner party desert in selection of wines, white red and marsala to give 3 colours just to be posy. Cider works well to with mulling spices no honey, whip up some cream with a little calvados or cognac to serve, lovely.
Takes a lot of time in oven to get the pears tender.
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simson
I'm settling in nicely
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Nov 16, 2013 10:08:55 GMT 1
Post by simson on Nov 16, 2013 10:08:55 GMT 1
ohhhh thanks Lib, sounds yummy!!
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Nov 16, 2013 23:36:14 GMT 1
Post by bisdu on Nov 16, 2013 23:36:14 GMT 1
Almond-Pear tart. Sweet pastry (pre bake in tart tin)Arrange with cored/peeled pear halves. Cover with bakewell sponge mix - ie vicoria spong ingredients but use ground almonds NOT flour and couple of drops of amond essence Sprinkle with flaked almonds Bake until done Serve hot or cold with cream
(Freezes Well)
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simson
I'm settling in nicely
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Nov 21, 2013 10:06:46 GMT 1
Post by simson on Nov 21, 2013 10:06:46 GMT 1
Bisdu
I'll be trying that one today, thanks!
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