Winter Pears Recipes

WINTER PEARS

Steps:

• Combine sugar, vinegar, pinch of salt and a few grinds of black pepper in a bowl. Mix well to incorporate. Let stand for 15 minutes.
• In the meantime cut the pears (skin on) into thin wedges with the seeds and stem removed. A good trick is to halve the fruit then use a melon-baller to scoop out the seeds then trim away the small bit of stem.
• Place pears in a mixing bowl and carefully mix. When the balsamic-sugar mixture is ready, pour over the fruit and mix gently to coat evenly. Gently crush the biscotti into 6 serving bowls. Divide the pears into each dish then top with a dollop of the mascarpone cheese or a scoop of caramel or cinnamon flavored gelato or ice cream. Serve immediately.

WINTER POACHED PEARS

Steps:

• Peel pears, leaving stems intact; set aside. Heat water to boiling in 3-quart saucepan; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted.
• Arrange pears upright and close together in saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
• Remove pears from syrup. Cook syrup over medium-high heat about 25 minutes, stirring constantly, until thickened. Serve sauce over pears.

WINTER PEAR BUTTER

Steps:

• Peel, quarter and core the pears; chop in 1/2-inch pieces.
• Put all the ingredients in a large heavy pot; bring to a boil.
• Reduce the heat and cook, stirring often, for 15 minutes, or until the pears are soft.
• Puree the mixture in a food processor or blender.
• Return the puree to the pot.
• Cook uncovered over very low heat, stirring often, for 1 to 1-1/2 hours, or until the pear butter is very thick.
• Be careful not to let it scorch.
• Remove from the heat.
• Stir the hot pear butter for a minute or two to release more heat.
• Spoon into clean hot jars, leaving 1/4 inch of space at the top of each jar.
• Wipe the rim of each jar.
• Cover and allow to come to room temperature. (You'll notice that the pear butter is a rather gray-green color; this is the correct color.)
• Label the jars and refrigerate for up to three weeks.
• (Remember: The label should include the name of the recipe and the date by which it should be eaten. Be sure the recipient stores the pear butter in the refrigerator.).