On Oct 16, 3:32*pm, Gloria P > wrote:
> The Ranger wrote:
> > Well, as wonderful as home-grown, branch-ripened fruit are, there is a point
> > where a bountiful can over-produce. I'm at such a point with my Anjou pear
> > tree. I haven't touched the thing for the last nine years and each year it
> > has produced a moderate amount of fruit on each branch. This last year, my
> > FIL (the man that has an eternal green thumb) saw its "feral" state and
> > assisted me in retraining so it wasn't an eye-sore. <sigh> I can't prove it
> > but he must've fed it steroids at some point. The damned thing is killing me
> > in pears.
>
> Pruning will do that if you prune right!
>
> Make pear sauce(exactly like applesauce, but use pears instead.)
> * *I'm sure it will freeze as well as applesauce does.
> Freeze some cut up.
> Try the pear gingerbread recipe (Was it Wayne's, perhaps?)
> Google pear recipes
> Pears with roast pork sounds like a great combo
> Make pear chutney
> Give some away
>
> Count your blessings.
>
> gloria p

Gloria -
Chutney was one of the things I thought about. If you can make mango
chutney (very common) you should be able to make pear chutney even if
they're under ripe. I would be dying to try pear butter with
cardamom . . .
Lynn in Fargo