SLOW-ROASTED PEAR CHIPS
Slow-roasted pear chips let you switch out the crackers on your cheese plate for something seasonal (and gluten-free). The slightly sweet crisps are the perfect crunchy partner for a round of gooey triple-cream cheese and some toasted pecans. Of course, the chips are also a satisfying -- and wholesome -- snack all by themselves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 1
Steps:
- Very thinly slice pears lengthwise with a mandoline or chef's knife and place in a single layer on parchment-lined baking sheets. Bake in a preheated 225 degrees oven 1 1/2 hours. Flip slices and continue baking until darkened slightly and edges have curled (they should still be pliable), 1 to 1 1/2 hours. Transfer to a wire rack and let stand until cool and crisp. Store at room temperature in an airtight container up to 1 week.
PEAR CHIPS
For the prettiest chips, use blemish-free pears that are not quite ripe. A mandoline will help make the pear slices perfectly even.
Provided by Martha Stewart
Yield Makes about 18
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line a large baking sheet with parchment paper or a nonstick baking mat (such as a Silpat); set aside.
- In a medium saucepan over medium-high heat, combine sugar with 1 cup water. Bring to a boil; cook, stirring occasionally, until sugar has dissolved, about 8 minutes. Reduce heat to medium-low; keep at a simmer as you proceed.
- Using a mandoline or a very sharp knife, slice pear lengthwise as thinly as possible; make sure that each slice remains intact and is uniformly thick. Do not worry about removing seeds or the core (they soften during baking). Squeeze lemon halves over pear slices, coating both sides with juice. Place slices in simmering syrup; cook 2 minutes. Remove slices with a slotted spoon and place on the prepared baking sheet about 1 inch apart.
- Bake pear slices until they are dry to the touch, about 2 hours. Using a small offset spatula, loosen edges of slices; use your hands to peel pears from the sheet, then flip them over. Return pears to oven; bake, checking frequently, until chips are completely dry and crisp (but not browned), about 20 minutes.
PRESERVED PEAR CHIPS
Sweet summertime in a jar. A delicious and unusual way to use up any extra pears you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Pears
Time 1h10m
Yield 12 6ounce jars
Number Of Ingredients 5
Steps:
- Make a syrup of the sugar and water.
- Add lemon, ginger and pears.
- Simmer for approximately one hour.
- Pour into jelly glasses and seal.
Nutrition Facts : Calories 543, Fat 0.2, Sodium 3.6, Carbohydrate 142, Fiber 5.5, Sugar 131.4, Protein 0.8
OLD-FASHIONED PEAR PRESERVES
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
Provided by Cinnamon Turtle
Categories Pears
Time P3DT30m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Day 1:.
- Peel and core pears. Slice or dice into pieces of desired size.
- Place pears in a large bowl and add an equal amount of sugar by weight (e.g. 4 lbs of pears = 4 lbs of sugar) Add juice of one lemon. Zest is optional, but adds a nice flavor. Stir gently to distribute sugar. Leave in refrigerator overnight. Stir several times to coat fruit with syrup.
- Day 2:.
- Place pears and syrup in a large pot. Bring to a boil, boil 10 minutes. Reduce heat to simmer and cook an additional 15-20 minutes until pears are translucent and candied. Turn off heat and leave pears in syrup overnight (no need to refrigerate). Place a clean dish towel under pot lid to prevent condensation.
- Day 3:.
- Remove pears from syrup, straining all syrup back into the pot. Bring syrup to a boil and cook to desired thickness (usually around 220 degrees). Test doneness by dropping syrup onto a frozen plate. It should gel almost immediately. When ready add pears back to syrup and remove from heat. Stir gently for approximately 10 minutes as preserves cool. This will keep the fruit distributed in the syrup and prevent it floating to the top of your jars.
- Place preserves in sterilized jars leaving 1/2 inch of head space. If packing hot jars, process in boiling water bath for 5 minutes. For cold jars, process 10 minutes.
- Leave jars undisturbed for 24 hours to cool and set. Enjoy!
GRANDMA'S PEAR PRESERVES
Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have.
Provided by Bridget
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 48
Number Of Ingredients 8
Steps:
- Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
- In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
- Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 38.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 37.6 g
PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
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