On Fri, 16 Oct 2009 13:55:48 -0700, "Paul M. Cook" >
wrote:

>
>"The Ranger" > wrote in message
andwidth...
>> 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.
>>
>> I'm looking for alternatives to serving Anjou pears beyond,
>> cut-from-tree-and-eat.
>>
>> Many thanks.
>>
>> The Ranger
>
>Keep them wrapped and cool and give them away to a food bank or just call
>any homeless shelter or church. The ones you keep would make excellent
>preserves such as pear butter.
>
>Paul
>

Pear halves are very good dehydrated, then they need very little
storage space and have a very long shelf life with no refrigeration.
Or use pears to make fruit leather, an excellent nutritious
confection, also stores easy and long without refrigeration... there
are loads of web sites with fruit leather instructions.

http://www.fruitfromwashington.com/R...ying_fruit.htm