| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3561.1 | Do you mean "Stewed Pears"? | SNOC02::MASCALL | "Tiddley quid?" dixit Porcellus. | Mon Jul 06 1992 19:35 | 7 |
| ... cos if you do I think I can get you a recipe. Any ideas on what
was in your grandmother's version so I can check?
Sheridan
:^)
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| 3561.2 | Great with pork | HPSRAD::PMCGRATH | | Tue Jul 07 1992 13:44 | 13 |
| Nope, the pears were in bite-size pieces in a sweet, spicy juice.
The were 'sweet', not sour like dill pickles. I would guess there
was cloves, cinnamon, that type of thing.
We used to serve them with pork dishes such as roast pork, pork chops,
etc.
Please do check .... it was a childhood favorite and I have never been
able to find a recipe !!
/Pat
|
| 3561.3 | southern pickled pears | FORTSC::WILDE | why am I not yet a dragon? | Tue Jul 07 1992 20:00 | 16 |
| > Nope, the pears were in bite-size pieces in a sweet, spicy juice.
southern recipe....I used small seckle pears last time I made it. I have
the recipe at home, but it isn't that delicate a process. Make a sugar
syrup (4 parts water and 2 of sugar) and add cinnamon sticks and cloves
to the mixture - 2 or 3 sticks and 5 or 6 cloves per quart of water...add
1 cup of cider vinegar per quart of water. Bring to a simmer and then add
peeled, cored whole small pears (stem still on them - core them carefully
from the bottom using a pointed small knife or apple corer). Simmer the
pears, stirring them around well until they are tender to the fork.
Take off heat and set aside to cool. When cool, you can re-heat these and
pack into sterilized jars and can them just like canned fruit...or, as I do,
you can move to a closed container and store in the refrigerator. We eat
them so fast when I make them that they don't spoil. They will last approx.
two weeks when refrigerated.
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| 3561.4 | Sounds good !! | HPSRAD::PMCGRATH | | Wed Jul 08 1992 12:48 | 6 |
| Sounds promising .... will give it a try this summer !!
Thanks.....
/pat
|
| 3561.5 | pickled pears | SALEM::PHILBRICK | | Thu Jul 09 1992 11:03 | 4 |
| Hi,
The Country Living Magazine dated Oct.1991 has some interesting pear
recipes. Maybe your local library has a back issue.
|
| 3561.6 | | CCAD27::ARCHEY | Do it NOW, or regret it later | Tue Jul 14 1992 18:02 | 25 |
| The following recipe may be what you are searching for. You could always leave
out the lemon. I have never actually tried this. If you do make it, could you
post the results here, I would love to know what this tastes like.
By the way this is a british recipe, I think their measurements are different
than american measurements?
Pear and Lemon Pickle
2lb conference pears, peeled
8 oz soft light brown sugar
1/2 pint white wine vinegar
1/2 pint cider vinegar
1 dessertspoon 5 spice powder
1/2 stick cinnamon, broken into 3 pieces
4 oz castor sugar
1 t juniper berries
1/2 teaspoon cloves
thin slices of lemon
On a very low heat, dissolve the sugar into the liquid, spices and lemon slices.
Add the pears, leaving whole and with the stems attached. Simmer for 20 mins
until transparent in colour. Place pears in warm jars. Reduce the liquid to
1/2 pint. Pour into jars and seal.
|
| 3561.7 | All the way from New Z-land!! | ELMAGO::BENBACA | Good Gawd! I have 3 knees!!! | Wed Jul 15 1992 02:20 | 3 |
| DiaNNe! Do you cook!?
Ben
|
| 3561.8 | | CCAD27::ARCHEY | Do it NOW, or regret it later | Wed Jul 15 1992 18:51 | 6 |
| Ben
As kiwi's are great cooks!
Di
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| 3561.9 | | ELMAGO::BENBACA | Good Gawd! I have 3 knees!!! | Wed Jul 15 1992 19:36 | 3 |
| Just kidding DiaNNe.. I'll have to give your recipe a try!
Ben
|
| 3561.10 | another recipe | MTADMS::DOUGLAS | | Wed Jul 22 1992 13:44 | 3 |
| refer to 3543.1 for antother recipe. It calls for cucumbers but
you can substitute pears instead of cucumbers.
|
| 3561.11 | pickled pears,peaches | SALEM::PHILBRICK | | Tue Aug 25 1992 12:34 | 21 |
| Hi,
I have this recipe for pickled peaches,pears, and crab apples. This is
from an 1944 Fannie FARMER COOKBOOK.
1/2 Peck Peaches
2 pounds brown sugar
1 pint vinegar
1 ounce stick cinnamon
Cloves
Boil sugar,vinegar,and cinnamon 5 minutes. Dip peaches quickly in hot
water,then rub the fur with a towel.Stick each peach with 4 cloves or
add 2 tablesoons whole cloves to sirup. Cook peaches in sirup,a few at
a time,until tender(about 10 minutes).Pack closely in hot sterilized
jars,fill with sirup,and seal.If necessary,make additional sirup to
fill jars.
Pickled Crab Apples.Select firm fruit.Do not pare but cut out blossom
end. Prick several times.
Pickled Pears. Use small hard pears or large pears quartered. If skin
is very tough,pare.
|