I love pears, and am happy to have this recipe. Thanks!

Two possibly dumb questions, given the difficulty of finding ripe pears, or
pears that will actually ripen instead of going directly from rocks to mush:

a) Have you found that the ripeness of the pears makes much difference?
b) Do you favor any particular type of pear for this?

My third question is definitely too dumb to ask, so I'll just say that I'm
assuming you use peeled and cored fresh pears...

"Kate Connally" > wrote in message
...
> Some of you may recall my post back in December bemoaning
> the loss of one of my favorite recipes - Pear Honey.
> I looked everywhere, and I googled it and found about a
> million recipes by that title but none of them were the one
> I had. I posted here and got a number of replies. I ended
> up using the one Barb Schaller sent which was not the one
> I was looking for but sounded like it would be good - and it
> was. I also checked with my aunt and my sister to see if I
> had given them the recipe. My aunt was pretty sure I had
> given it to her, but she could not find it either. I even
> wrote to Bon Appetit to see if they had it in their archives.
> I was fairly sure it had come from their magazine. They were
> kind enough to look for me, but they didn't have it. So I
> guess I was wrong about where I originally got it.
>
> Well, last week my aunt called and said, "Guess what I found?"
> She had come across the recipe when looking for something else.
> So, here is what all the fuss was about.
>
> PEAR HONEY
>
> 2 1/2 lb. pear chunks (5 c.)
> 1 c. sugar
> 1/4 c. lemon juice
> 1/4 c. honey
> 1 t. grated lemon rind
> 1/4 t. cloves
>
> Combine all ingredients in saucepan and bring to boil. Simmer
> for 20 minutes or until tender. Cool 30 minutes. Puree in food
> processor. Makes ~ 2 c.
>
> I knew it had more than just pears and sugar, which is what
> the one Barb provided contained. I remember thinking it had
> some honey and some lemon and some spice, probably cloves, but
> I wasn't exactly sure. I guess this proves my memory isn't all
> that bad after all. ;-)
>
> Now, if I can only hold on to it until next year I'll make it
> to go with my Grittibanz (Swiss bread figures). I'm just so
> excited!
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>