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

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.
>
> I'm looking for alternatives to serving Anjou pears beyond,
> cut-from-tree-and-eat.
>
> Many thanks.
>
> The Ranger
>
>
Let's see, there's pear sauce, akin to apple sauce, there's pear slices
in a light sugar syrup, there's pear jelly, pear butter, pear honey,
etc. Takes a wee bit of equipment, some jars and lids, and time. We put
up 106 lbs of pears this year, mostly canned as seen above.

George Shirley > wrote in message
...
> 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.
>>
>> I'm looking for alternatives to serving Anjou pears beyond,
>> cut-from-tree-and-eat.
>>
>> Many thanks.
>>
> Let's see, there's pear sauce, akin to apple sauce, there's pear slices in
> a light sugar syrup, there's pear jelly, pear butter, pear honey, etc.
> Takes a wee bit of equipment, some jars and lids, and time. We put up 106
> lbs of pears this year, mostly canned as seen above.

"Pear honey?" Wuzzat?!

The other apple-replacement items, BTDT. MIL made the pear-butter; sweeter
than apple-butter but not cloyingly sweet. She also canned several
jars-worth of slices.

The Ranger

The wrote on Fri, 16 Oct 2009 11:16:50 -0700:

> George Shirley > wrote in message
> ...
>> The Ranger wrote:
>> Let's see, there's pear sauce, akin to apple sauce, there's
>> pear slices in a light sugar syrup, there's pear jelly, pear butter,
>> pear honey, etc. Takes a wee bit of equipment, some
>> jars and lids, and time. We put up 106 lbs of pears this
>> year, mostly canned as seen above.

> "Pear honey?" Wuzzat?!

> The other apple-replacement items, BTDT. MIL made the
> pear-butter; sweeter than apple-butter but not cloyingly
> sweet. She also canned several jars-worth of slices.

I envy you your glut of pears. Mostly, I've never managed to buy good
pears in supermarkets. I will admit that I've sometimes had good ones
from Harry and David but mostly I stick to Steckel Pears, which are
sweet and good even while hard.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Donate to a local soup kitchen type place?

The Ranger wrote:
> George Shirley > wrote in message
> ...
>> 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.
>>>
>>> I'm looking for alternatives to serving Anjou pears beyond,
>>> cut-from-tree-and-eat.
>>>
>>> Many thanks.
>>>
>> Let's see, there's pear sauce, akin to apple sauce, there's pear slices in
>> a light sugar syrup, there's pear jelly, pear butter, pear honey, etc.
>> Takes a wee bit of equipment, some jars and lids, and time. We put up 106
>> lbs of pears this year, mostly canned as seen above.
>
> "Pear honey?" Wuzzat?!
>
> The other apple-replacement items, BTDT. MIL made the pear-butter; sweeter
> than apple-butter but not cloyingly sweet. She also canned several
> jars-worth of slices.
>
> The Ranger
>
>
It's a sort of jam, here's a recipe:
http://allrecipes.com/Recipe/Pear-Honey/Detail.aspx

The Ranger wrote:
> 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.

My mother grows green anjou pears, my sister and cooked these pears as
if they were apples; baked, as in an apple cobbler, apple pie and I made
pear turnovers. My mother likes them baked. Here is one of the photos
I put on Facebook.

http://www.facebook.com/photo.php?pid=670269
<http://search.twitter.com/search?q=670269>
<http://search.twitter.com/search?q=670269>
<http://www.google.com/search?q=670269>
<http://smarterfox.com/wikisearch/search?q=670269&locale=en-US>
<http://www.oneriot.com/search?p=smarterfox&ssrc=smarterfox_popup_bubble&s pid=8493c8f1-0b5b-4116-99fd-f0bcb0a3b602&q=670269>
<http://www.google.com/search?q=670269>
<http://smarterfox.com/wikisearch/search?q=670269&locale=en-US>
<http://www.oneriot.com/search?p=smarterfox&ssrc=smarterfox_popup_bubble&s pid=8493c8f1-0b5b-4116-99fd-f0bcb0a3b602&q=670269>&l=b5428b320f&id=1033176922


Becca

The Ranger wrote:
> 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.

My mother grows green anjou pears, my sister and cooked these pears as
if they were apples; baked, as in an apple cobbler, apple pie and I made
pear turnovers. My mother likes them baked. Here is one of the photos
I put on Facebook.


http://www.facebook.com/photo.php?pi...&id=1033176922


Becca

On Fri, 16 Oct 2009 10:24:31 -0700, "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.
>
>I'm looking for alternatives to serving Anjou pears beyond,
>cut-from-tree-and-eat.
>

I don't think you are harvesting "branch-ripened" fruit.
Pears are an oddity in that they ripen from the inside out... that's
why most pears at market still need further ripening, those that are
soft have just been sitting around for a while. Pears are harvested
totally unripened, otherwise if their cores begin to ripen their sheer
weight will cause them to pull from thier stems, drop and be damaged.
There are over 300 distictly different varietys of pear, all ripen
from the inside out. It's best to buy fully hard pears and ripen them
at home on your table, those that are purchased soft have probably
begun to rot in the middle... there is really only a small window when
pears are at their peak, perhaps 2-3 days.... that's why canned pears
cost more than many other canned fruits... next you open a can of
fruit cocktail note that the pear pieces are kind of hard, it's
difficult to dice fully ripened pears, you won't readily find pear pie
either.

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.
>
> I'm looking for alternatives to serving Anjou pears beyond,
> cut-from-tree-and-eat.
>
> Many thanks.
>
> The Ranger
>

Peel, core, chill and serve with grated sharp cheddar, its one of my
favorite flavor combos.

Poires Alma

Peel the pears and cook them in a light syrup made for 4 & 1/2 cups
water, 1 & 1/8 cup port wine, 9 ounces sugar and the chopped and
blanched zest of 1 orange.

Allow the pears to cool, arrange them in a timbale, sprinkle with
chopped pecans and serve accompanied with creme chantilly.

Poires Helene

Poach the pears in a vanilla flavored syrup and allow them to cool in
the syrup.

When required for serving, arrange the pears in a timbale on a bed of
vanilla ice cream and sprinkle with crystallized violets.

Serve accompanied with hot chocolate sauce.

Poires a la Religieuse

Poach the pears in a syrup and when cold arrange them in a timbale.
Thicken the syrup with arrowroot, color it a light pink and flavor with
Rum. Pour over the pears and allow to become cold.

Note: This dish can also be served hot by proceeding in exactly the
same way except that the Rum should be poured over the pears at the last
moment and set alight just before serving.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Kalmia > wrote in message
...

No.

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.
>
> I'm looking for alternatives to serving Anjou pears beyond,
> cut-from-tree-and-eat.
>
> Many thanks.
>
> The Ranger

I have a friend with a healthy tree like that, and every year he makes some
pear wine. It's pretty good wine.

Keith

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

K wrote:
> The Ranger wrote:
>>
>> I'm looking for alternatives to serving Anjou pears beyond,
>> cut-from-tree-and-eat.
>>
>> Many thanks.
>>
>> The Ranger
>
> I have a friend with a healthy tree like that, and every year he makes some
> pear wine. It's pretty good wine.
>
> Keith
>
>


Sounds good. I have been served pears poached in red wine that
were quite yummy as a dessert.

gloria p

K 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.
>>
>>I'm looking for alternatives to serving Anjou pears beyond,
>>cut-from-tree-and-eat.
>>
>>Many thanks.
>>
>>The Ranger
>
>
> I have a friend with a healthy tree like that, and every year he makes some
> pear wine. It's pretty good wine.
>
> Keith
>
>

Pear brandy can be very nice also. But it takes an entire season to
grow a pear in a bottle. Then when it is ripe, the bottle is filed with
a good, clear brandy and left to sit for another year.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"The Ranger" > wrote in message
ndwidth...
> 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

"The Ranger" > wrote in
ndwidth:

> 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
>
>
>


http://www.google.com.au/search?q=re...eid=navclient-
ff&ie=UTF-8&rlz=1B3GGGL_enAU240AU240


http://tinyurl.com/yzmhmss

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
>
> 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.
>>
>> I'm looking for alternatives to serving Anjou pears beyond,
>> cut-from-tree-and-eat.
>>
>> Many thanks.
>>
>> The Ranger
>
> Peel, core, chill and serve with grated sharp cheddar, its one of my
> favorite flavor combos.
>
> Poires Alma
>
> Peel the pears and cook them in a light syrup made for 4 & 1/2 cups water,
> 1 & 1/8 cup port wine, 9 ounces sugar and the chopped and blanched zest of
> 1 orange.
>
> Allow the pears to cool, arrange them in a timbale, sprinkle with chopped
> pecans and serve accompanied with creme chantilly.
>
> Poires Helene
>
> Poach the pears in a vanilla flavored syrup and allow them to cool in the
> syrup.
>
> When required for serving, arrange the pears in a timbale on a bed of
> vanilla ice cream and sprinkle with crystallized violets.
>
> Serve accompanied with hot chocolate sauce.
>
> Poires a la Religieuse
>
> Poach the pears in a syrup and when cold arrange them in a timbale.
> Thicken the syrup with arrowroot, color it a light pink and flavor with
> Rum. Pour over the pears and allow to become cold.
>
> Note: This dish can also be served hot by proceeding in exactly the same
> way except that the Rum should be poured over the pears at the last moment
> and set alight just before serving.
> --
>
> Mr. Joseph Littleshoes Esq.

I poach them in Zindfandel wine with a cinnamon stick then serve with
vanilla ice cream.

Paul

K wrote on Fri, 16 Oct 2009 15:27:47 -0500:

> 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.
>>
>> I'm looking for alternatives to serving Anjou pears beyond,
>> cut-from-tree-and-eat.
>>
>> Many thanks.
>>
>> The Ranger

> I have a friend with a healthy tree like that, and every year he makes
> some pear wine. It's pretty good wine.

Pear cider or Perry is made in Britain and is very good (and highly
alcoholic). There is even a variety that is given a second bottle
fermentation to simulate champagne. It is available commercially in
Britain.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Oct 16, 10:24*am, "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.
>
> I'm looking for alternatives to serving Anjou pears beyond,
> cut-from-tree-and-eat.
>
> Many thanks.
>
> The Ranger

Dehydrate them!

On Oct 16, 1:23*pm, "James Silverton" >
wrote:
> *The *wrote *on Fri, 16 Oct 2009 11:16:50 -0700:
>
> > George Shirley > wrote in message
> m...
> >> The Ranger wrote:
> >> Let's see, there's pear sauce, akin to apple sauce, there's
> >> pear slices in a light sugar syrup, there's pear jelly, pear butter,
> >> pear honey, etc. Takes a wee bit of equipment, some
> >> jars and lids, and time. We put up 106 lbs of pears this
> >> year, mostly canned as seen above.
> > "Pear honey?" Wuzzat?!
> > The other apple-replacement items, BTDT. MIL made the
> > pear-butter; sweeter than apple-butter but not cloyingly
> > sweet. She also canned several jars-worth of slices.
>
> I envy you your glut of pears. Mostly, I've never managed to buy good
> pears in supermarkets. I will admit that I've sometimes had good ones
> from Harry and David but mostly I stick to Steckel Pears, which are
> sweet and good even while hard.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

Seckel
Lynn in Fargo

"The Ranger" > wrote in message
ndwidth...
> 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


Cut slices - place on crostini sprinkle with any blue cheese and broil till
brown.
Poach - pealed in red wine with a cinnamon stick
Make popovers
Make fruit leather
Next year place the small fruit into a bottle and tie the bottle to the
tree.

VANILLA PEAR BUTTER


3 1/2 lbs. firm, ripe Bartlett pears,
peeled, cored & quartered
1/2 c. sugar
1/4 c. lemon juice (2 lemons)
1/2 c. (1 stick) butter, cut into 8
pieces
2 1/2 tsp. vanilla

1. Combine pears, sugar and lemon juice in large, heavy Dutch oven or
casserole. Bring to boiling over medium heat. Cook, covered, 15 minutes
or until pears are very tender and mushy. 2. Drain pears well over
small, heavy bottomed saucepan, reserving juices. Bring juices to
boiling. Cook over medium heat, stirring frequently until reduced to 1/4
cup. Be careful not to let mixture burn. 3. Place pears in work bowl of
food process or, working in batches, in blender container. Process until
well blended. Pour into large bowl. Add the hot reduced liquid. Add
butter, stir until melted. Stir in vanilla. Butter can be stored in
jars in refrigerator for up to 4 weeks.


Pear butter

1 qt. pears
1 c. sugar
1/2 tsp. lemon juice
1 tsp. cinnamon

Don't peel pears, just core and cut into cubes, add remaining ingredients.
Cook until thick. Pour into containers, cover with lids and freeze.


Pear almond tart

1/2 c. (1 stick) unsalted butter
1/2 c. granulated sugar
1 egg
1 c. finely ground blanched almonds
1 tsp. almond extract
1 tbsp. flour
*6 pears, firm ripe (bosc is
recommended)
1 unbaked 10 inch butter tart shell,
chilled
1 qt. white grape juice
1 cinnamon stick

Prepare poached pears the day before. Peel pears, but do not core. Leave
stems intact. Bring grape juice and cinnamon to a boil; cook 5 minutes.
Add pears, lower heat, cook 20 to 30 minutes, until pears are tender. If
necessary turn pears gently during cooking by rotating stems. When done,
remove pears to bowl, then boil poaching liquid to reduce by one half. Pour
syrup over pears and refrigerate, preferably overnight. --FILLING: --

Cream butter and sugar until light and fluffy. Add egg, almonds, almond
extract and flour and beat until smooth. Spread evenly in chilled tart
shell and refrigerate while you prepare the pears. --PEARS:--

Remove pears from liquid, cut in half lengthwise, remove core and stem.
Place each half, cut side down, on a cutting board and cut crosswise in thin
slices. Holding sliced pear half together, remove to the center of the
tart. Arrange other sliced halves around center, like petals of a flower.
"Pull" slices apart slightly, once the halves are in place, so they look
like they overlap, leave space. Bake 45 minutes at 425 degrees, or until
filling is puffed and browned and tart shell is golden. During baking,
reduce poaching liquid again, by half. Brush on fresh from the oven pears.
Serve at room temperature.


Hope this helps.

--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

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

I occasionally make pear cobbler when we have lots of pears. I had
pear ice cream once and it was sensational.

I wonder how frozen pears would taste added to smoothies.

Add slices of pears to a green salad with nuts and tangy cheese.

Tara

Lynn wrote on Fri, 16 Oct 2009 14:25:18 -0700 (PDT):

mostly I
>> stick to Steckel Pears, which are sweet and good even while
>> hard.
>>
>Seckel

Correction received and accepted :-) Seckels are still good!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Mr. Joseph Littleshoes Esq. wrote:
> K wrote:
>> The Ranger wrote:
>
>>>I'm looking for alternatives to serving Anjou pears beyond,
>>>cut-from-tree-and-eat.
>
>> I have a friend with a healthy tree like that, and every year he makes some
>> pear wine. It's pretty good wine.
>
> Pear brandy can be very nice also.

Perry is the pear equivalent of apple cider. Very nice and aged a
shorter time than pear wine. What you don't drink, age it a year
and it's pear wine then.

> But it takes an entire season to
> grow a pear in a bottle. Then when it is ripe, the bottle is filed with
> a good, clear brandy and left to sit for another year.

It's neat to have a pear in the bottle of pear brandy, but there is no
real need for it.

I've had freeze concentrated apple jack. Freeze concentrated pear
jack should be excellent.

I've had boil distrilled apply brandy. As far as I know it's not legal
to distill your own in the US so don't do that. But I figure if you
don't distill your own then it won't come out delicious. Or words to
that effect.

I also vote for pear butter - Just like apple butter it is made by
heating the pears until they have reduced farther than pear sauce.

Baked pears with brandy and oil -

Half cup of oil drawn from a goose that just finished roasting.
Half cup of brandy added to the oil.
Core and half enough pears to fill a big baking/casserole dish.
Pour the sauce over the pear halves and bake half an hour.

Be very careful pulling the final product out of the oven - The sauce is
still flamable and the base of the oven is hot enough to ignite it.
Keep a fire extinguisher close at hand. I suggest a CO2 extinguisher
because the clean up is easier.

Serve as a side dish with the roast goose. The timing is about right
for the goose to rest and then be carved as the pears bake in the oven.

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

The Ranger > wrote:

> I'm looking for alternatives to serving Anjou pears beyond,
> cut-from-tree-and-eat.

Here is one of the many variations on the classical recipe for pears
poached in red wine. In addition to the listed ingredients, some people
add cinnamon, a clove, and a few black peppercorns. Other pear
varieties are used, too. The recipe is from Jacques Pépin's _Simple and
Healthy Cooking_, complete with his introduction.

Victor

Pears in Red Wine

Yield: 6 servings

Pears poached in red wine are delicious, especially when they are served
with the reduced cooking liquid, which has a concentrated wine taste and
a beautiful mahogany colour. This dessert is particularly good if made
with ripe, flavourful, full-season pears, which may cook in as little as
five minutes. If, on the other hand, the Bartlett pears you use are
unripe or you substitute a Seckel or Bosc variety, the pears may have to
cook for as long as an hour to become tender.

5 medium to large Bartlett pears (about 1 1/2 pounds), peeled, quartered
and cored
1 1/2 cups hearty red wine
1/3 cup sugar
Grated rind of 1 lemon
1/4 cup lemon juice

Place the pears, wine, sugar, lemon rind and lemon juice in a large
saucepan. Bring the mixture to a boil, reduce the heat to low, cover
and boil mixture gently for about 25 minutes (less if the pears are
ripe, more if they are unripe or if a harder variety is used.) Pierce
the pears with the point of a knife to determine tenderness.

Using a slotted spoon, transfer the pears to a serving bowl.

You should have about 1 1/4 cups of liquid (more if the pears have
rendered a lot of juice). Bring it to a boil and boil it until it is
reduced to about 2/3 cup. Add it to the pears and cool to room
temperature. (The liquid should become syrupy.)

Divide the pear quarters among 6 small, deep dessert dishes. Spoon on
some syrup and serve.

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.
>
> I'm looking for alternatives to serving Anjou pears beyond,
> cut-from-tree-and-eat.
>
> Many thanks.
>

Ferment them into perry!

Tara wrote:
> I occasionally make pear cobbler when we have lots of pears. I had
> pear ice cream once and it was sensational.
>
> I wonder how frozen pears would taste added to smoothies.
>
> Add slices of pears to a green salad with nuts and tangy cheese.
>
> Tara


Pears with blue cheese or in a salad with blue cheese dressing
are fantastic. (Add some toasted pecans, too. YUM!)

gloria p

K 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.
>>
>> I'm looking for alternatives to serving Anjou pears beyond,
>> cut-from-tree-and-eat.
>>
>> Many thanks.
>>
>> The Ranger
>
> I have a friend with a healthy tree like that, and every year he makes some
> pear wine. It's pretty good wine.
>
> Keith
>
>
We make pear wine about every other year, only DW drinks the stuff so
there's only so much wine you can drink in a year.

Doug Freyburger wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>>K wrote:
>>
>>>The Ranger wrote:
>>
>>>>I'm looking for alternatives to serving Anjou pears beyond,
>>>>cut-from-tree-and-eat.
>>>
>>>I have a friend with a healthy tree like that, and every year he makes some
>>>pear wine. It's pretty good wine.
>>
>>Pear brandy can be very nice also.
>
>
> Perry is the pear equivalent of apple cider. Very nice and aged a
> shorter time than pear wine. What you don't drink, age it a year
> and it's pear wine then.

One of the best wines i ever tasted was a pear wine from the Loire
valley of France.

Poire William is a chocolate and pear and brandy dish iirc?
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Fri, 16 Oct 2009 10:24:31 -0700, "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.
>
>I'm looking for alternatives to serving Anjou pears beyond,
>cut-from-tree-and-eat.
>
>Many thanks.
>
>The Ranger
>

If you do any preserving, make some spiced pear jam. It is something
many of our friends and relatives look forward to receiving.

Spiced Pear Jam

700 grams pears (4 cups); peeled & chopped
1 pkg. fruit pectin powder
5 cups granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/2 teaspoon butter

Peel, core and chop pears. Measure 4 cups into large saucepan and
mash. Add fruit pectin and mix well.
In a separate bowl, measure sugar and spices and mix them together.
Bring fruit/pectin mixture to boil over medium heat, stirring
constantly.
Add sugar and spices all at once, mix well, add butter* and return to
boil, stirring constantly.
Boil hard one minute and remove from heat.*Skim foam with a metal
spoon*. Ladle mixture into hot 250ml jars, leaving 1/4 inch headspace,
apply lids and rings and process in a BWB for 10 minutes.
* Addition of butter eliminates need for skimming.

Yield: 6-7 250ml jars

Enjoy.

Ross.

On Fri, 16 Oct 2009 18:36:26 -0500, George Shirley wrote:

> K wrote:
>>
>> I have a friend with a healthy tree like that, and every year he makes some
>> pear wine. It's pretty good wine.
>>
>> Keith
>>
> We make pear wine about every other year, only DW drinks the stuff so
> there's only so much wine you can drink in a year.

not if you put your back into it.

your pal,
blake