Opened a quart of pears I put up in Splenda syrup in August 2009 today.
Made a nice cobbler with powdered ginger mixed in with the pears and
cinnamon mixed into the dough. Instead of dropping dollops of dough into
the pears and syrup I made a crumb topping this time. And, since Miz
Anne is now lactose intolerant, I added soy milk versus skim cow milk.
Wonder who milks all those soy beans? Once it cools we will see how it
tastes. Only have eight more quarts from the 106 lbs of pears we picked
in '09 and all the pear jelly and pear sauce is long gone too.